Vegetarian Bread Knödel

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Place the cubed stale bread into a large bowl.

   Ongeveer 1 min

2. 2

   Warm the milk gently on the stovetop or in the microwave until it is lukewarm, but not hot.

   Ongeveer 2 min

3. 3

   Pour the warm milk over the bread cubes and let them soak for 10-15 minutes, allowing the bread to soften completely.

   Ongeveer 15 min

   Tip van de kok: Ensure the bread is fully saturated for a smooth knödel texture.

4. 4

   While the bread is soaking, melt the butter in a small pan over medium heat.

   Ongeveer 1 min

5. 5

   Add the diced onion to the pan and sauté until translucent and softened, about 5-7 minutes.

   Ongeveer 7 min

   Tip van de kok: Do not brown the onions; just soften them.

6. 6

   Add the chopped parsley to the softened onions and cook for another minute.

   Ongeveer 1 min

7. 7

   Add the sautéed onion and parsley mixture to the bowl with the soaked bread.

   Ongeveer 1 min

8. 8

   Crack the eggs into the bowl, then add the flour, salt, and pepper.

   Ongeveer 1 min

9. 9

   Gently mix all ingredients together by hand until just combined. Avoid overmixing, which can make the knödel tough.

   Ongeveer 2 min

   Tip van de kok: 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. 10

    Bring a large pot of salted water to a gentle simmer (not a rolling boil).

    Ongeveer 5 min

    Tip van de kok: A gentle simmer prevents the knödel from breaking apart.

11. 11

    With wet hands, form the mixture into 8-10 uniform balls, about 5-6 cm in diameter.

    Ongeveer 5 min

    Tip van de kok: Wetting your hands prevents the mixture from sticking.

12. 12

    Carefully lower the knödel into the simmering water.

    Ongeveer 1 min

    Tip van de kok: Do not overcrowd the pot; cook in batches if necessary.

13. 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.

    Ongeveer 20 min

14. 14

    Remove the cooked knödel with a slotted spoon and drain them well.

    Ongeveer 1 min

15. 15

    Serve immediately as a side dish with gravy, roasted meats, or vegetable stews.