European
Austria - Vegetarian
Spinatknödel in brauner Butter
Chef's Menu Description
Fluffy Tyrolean spinach dumplings simmered until tender, bathed in bubbling hazelnut brown butter infused with fresh sage leaves, and dusted with aged mountain cheese.
Ingredients
- • 250g dry bread cubes (Semmelwürfel)
- • 350g leaf spinach, blanched, drained, and finely chopped
- • 2 eggs plus 1 yolk
- • 80ml whole milk
- • 1 clove garlic, minced
- • 60g unsalted butter, cooked until browned and nutty
- • 6 fresh sage leaves
- • 50g grated aged Bergkäse, salt, pepper, and nutmeg
Preparation Steps
1
Phase 1
Combine the bread cubes with chopped spinach, milk, eggs, yolk, garlic, nutmeg, salt, and pepper. Rest for 15 minutes until cohesive.
2
Phase 2
Roll the mixture with damp hands into 6 compact dumplings.
3
Phase 3
Simmer in gently bubbling salted water for 14 minutes. Drain thoroughly.
4
Phase 4
In a skillet, melt butter until nutty brown and fragrant, frying the sage leaves until crisp. Pour over the hot spinach dumplings, dust with grated Bergkäse, and serve.