Side Dish

Vegetarian Bread Knödel

Name: Vegetarian Bread Knödel
Prep time: 25 min
Cook time: 20 min
Total time: 1 h
Yield: 4人分
Cuisine: german
Ingredients: 250 g stale bread roll cut into 1 cm cubes; 240 ml milk warmed; 2 個 large egg; 80 g yellow onion finely diced; 15 g fresh parsley finely chopped; 15 g unsalted butter; 30 g all-purpose flour; 0.5 小さじ salt; 0.25 小さじ black pepper freshly ground

These traditional German bread dumplings are a hearty and satisfying side dish, perfect for soaking up rich gravies or stews. Made from stale bread, milk, and eggs, they are surprisingly simple to prepare and offer a wonderfully comforting texture. This recipe yields light and flavorful knödel that will complement any meal.

Forkinによるオリジナルレシピ

合計時間: 1 時間
人数: 4
難易度: 普通
1人分: 309 kcal

アレルゲン情報： 卵、グルテン、乳を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

250 gstale bread roll, cut into 1 cm cubes
240 mlmilk, warmed
2 個large egg
80 gyellow onion, finely diced
15 gfresh parsley, finely chopped
15 gunsalted butter
30 gall-purpose flour
0.5 小さじsalt
0.25 小さじblack pepper, freshly ground

調理器具

small pan · slotted spoon · large bowl · large pot

作り方

手順

1
Place the cubed stale bread into a large bowl.
約1 分
2
Warm the milk gently on the stovetop or in the microwave until it is lukewarm, but not hot.
約2 分
3
Pour the warm milk over the bread cubes and let them soak for 10-15 minutes, allowing the bread to soften completely.
約15 分
調理のヒント： Ensure the bread is fully saturated for a smooth knödel texture.
4
While the bread is soaking, melt the butter in a small pan over medium heat.
約1 分
5
Add the diced onion to the pan and sauté until translucent and softened, about 5-7 minutes.
約7 分
調理のヒント： Do not brown the onions; just soften them.
6
Add the chopped parsley to the softened onions and cook for another minute.
約1 分
7
Add the sautéed onion and parsley mixture to the bowl with the soaked bread.
約1 分
8
Crack the eggs into the bowl, then add the flour, salt, and pepper.
約1 分
9
Gently mix all ingredients together by hand until just combined. Avoid overmixing, which can make the knödel tough.
約2 分
調理のヒント： The mixture should be moist but firm enough to form into balls. If too wet, add a little more flour; if too dry, add a splash more milk.
10
Bring a large pot of salted water to a gentle simmer (not a rolling boil).
約5 分
調理のヒント： A gentle simmer prevents the knödel from breaking apart.
11
With wet hands, form the mixture into 8-10 uniform balls, about 5-6 cm in diameter.
約5 分
調理のヒント： Wetting your hands prevents the mixture from sticking.
12
Carefully lower the knödel into the simmering water.
約1 分
調理のヒント： Do not overcrowd the pot; cook in batches if necessary.
13
Simmer the knödel for 15-20 minutes, or until they float to the surface and are cooked through. You can test one by cutting it open to ensure it's cooked in the center.
約20 分
14
Remove the cooked knödel with a slotted spoon and drain them well.
約1 分
15
Serve immediately as a side dish with gravy, roasted meats, or vegetable stews.

1人分

栄養情報

65%スコア

カロリー: 309.2kcal
たんぱく質: 12.1g
炭水化物: 46.8g
脂質: 8.9g
食物繊維: 2.4g
糖類: 6.8g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover knödel in an airtight container in the refrigerator.

温め直し

Reheat gently in simmering water for a few minutes or slice and pan-fry until golden brown.