Ingredients with Measurements:
- 1 pound of potatoes
- 1/2 cup of all-purpose flour
- 2 eggs
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1/4 cup of breadcrumbs
- 1/4 cup of butter
Special equipment needed:
- Large pot
- Mixing bowl
- Potato ricer or masher
- Slotted spoon
Step-by-step instructions:
1. Peel and boil the potatoes until they are soft.
2. Drain the potatoes and mash them using a potato ricer or masher.
3. In a mixing bowl, combine the mashed potatoes, flour, eggs, salt, black pepper, and nutmeg. Mix well until a dough forms.
4. Divide the dough into 8 equal portions and shape them into balls.
5. Bring a large pot of salted water to a boil.
6. Drop the dough balls into the boiling water and cook for 15-20 minutes or until they float to the surface.
7. Using a slotted spoon, remove the cooked dough balls from the water and place them in a bowl.
8. In a separate pan, melt the butter and add the breadcrumbs. Toast the breadcrumbs until they are golden brown.
9. Pour the butter and breadcrumb mixture over the cooked dough balls and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 40g
Protein: 8g
Substitutions for ingredients:
- Sweet potatoes can be used instead of regular potatoes.
- Gluten-free flour can be used instead of all-purpose flour.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add chopped herbs such as parsley or chives to the dough mixture.
- Stuff the dough balls with a small piece of cheese or bacon before cooking.
Tips and tricks:
- Make sure the potatoes are fully cooked and mashed well to avoid lumps in the dough.
- Use a slotted spoon to remove the cooked dough balls from the water to avoid excess water on the Knödel.
- Toast the breadcrumbs until they are golden brown to add a nutty flavor to the dish.
Storage instructions:
Tiroler Knödel can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the Knödel in a pot of boiling water for 5 minutes or until heated through.
Presentation ideas:
Serve the Tiroler Knödel on a platter with a sprinkle of fresh herbs on top.
Garnishes:
Fresh herbs such as parsley or chives can be used as a garnish.
Pairings:
Tiroler Knödel pairs well with sauerkraut or a green salad.
Suggested side dishes:
Serve Tiroler Knödel with roasted vegetables or a side of mashed sweet potatoes.
Troubleshooting advice:
If the dough is too sticky, add more flour. If the dough is too dry, add a little bit of milk.
Food safety advice:
Make sure the potatoes are fully cooked before using them in the dough. Store the Knödel in the refrigerator and reheat thoroughly before serving.
Food history:
Tiroler Knödel is a traditional dish from the Tyrol region of Austria. It is typically served as a side dish or as a main course with a meat dish.
Flavor profiles:
Tiroler Knödel has a savory and slightly nutty flavor from the toasted breadcrumbs.
Serving suggestions:
Serve Tiroler Knödel as a side dish with a meat dish or as a main course with sauerkraut.
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Region: Austrian
Taste: Savory, Herby, Cheesy, Oniony, Comforting