European
Germany - Side Dishes
Bayerische Knödelbeilage
Chef's Menu Description
Steaming Bavarian dumpling halves bathed in rich roast gravy with chopped parsley, the quintessential Bavarian roast accompaniment.
Ingredients
- • 4 freshly poached Semmelknödel or Kartoffelknödel, halved
- • 200ml rich dark roast pork or beef gravy (Bratensoße)
- • Fresh parsley, chopped, coarse sea salt
Preparation Steps
1
Phase 1
Gently poach dumplings in salted simmering water for 18-20 minutes until light and floating.
2
Phase 2
Lift with a slotted spoon and cut in half to expose the fluffy, steaming interior.
3
Phase 3
Ladle piping hot, velvety dark roast gravy over the dumpling halves in a warm serving dish.
4
Phase 4
Scatter freshly chopped flat-leaf parsley on top and serve immediately.