Oktoberfest-Special: Brezenknödel mit Rahmpilzen & Parmesan I Süße Backideen mit Evelin und GLOBUS

bratwurst

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat, while pork sausage is often more affordable.

sauerkraut

🥗Healthier: fermented vegetables

💰Cheaper: cabbage

Fermented vegetables offer similar probiotics, while cabbage is a budget-friendly option.

apple strudel

🥗Healthier: fruit salad

💰Cheaper: store-bought pastry

Fruit salad is lighter and can be made with seasonal fruits.

pork knuckle

🥗Healthier: turkey leg

💰Cheaper: chicken thigh

Turkey legs are leaner, and chicken thighs are usually less expensive.

Prepare the Brezenknödel by cutting the Laugenbrezeln into small pieces and soaking them in milk.

In a bowl, mix the soaked bread with eggs, diced red onion, melted butter, grated Parmesan, and season with salt, pepper, and nutmeg.

Shape the mixture into dumplings and set aside.

For the Rahmpilze, sauté the diced red onion and minced garlic in olive oil until translucent.

Add the sliced Champignons and Pfifferlinge, cooking until they are browned.

Pour in the Waldpilzfond and white wine vinegar, then add the cream and Crème fraîche, stirring to combine.

Season with salt and pepper to taste.

Cook the Brezenknödel in boiling salted water until they float to the surface.

Serve the dumplings topped with the Rahmpilze, garnished with fresh chives and additional Parmesan.

Cooking Techniques

Spice Level:

Dietary

Allergens