Let's Cook a Bavarian Classic (and my personal favorite!) | Feli from Germany

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

stale bread

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Whole grain adds fiber and nutrients

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats while being dairy-free

Chop up 10 bread rolls into small pieces and place in a big bowl.

Boil 0.25 liters of milk and pour it over the bread pieces.

Cover the bowl with a dish towel and let it sit for about 10 minutes.

Finely chop 2 medium-sized onions and 1 bunch of parsley, saving 2 tablespoons of parsley for the sauce.

Add half of the chopped onions, 4 eggs, salt, and black pepper to the soaked bread and mix until combined.

Form the mixture into dumplings about the size of a tennis ball.

Bring a large pot of salted water to a boil and carefully add the dumplings, cooking for 20 minutes.

In a skillet, heat 1 tablespoon of butter and add the remaining onions and mushrooms, sautéing for about 10 minutes.

Season with salt and black pepper and add the remaining parsley.

In a separate pan, heat 2 tablespoons of butter and stir in 2 tablespoons of flour to make a roux.

Gradually add 0.25 liters of vegetable broth and 0.25 liters of white wine, stirring until smooth and bringing to a brief boil.

Add 200 milliliters of heavy cream to the sauce and mix well, then combine with the mushroom and onion mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens