Palatine cuisine is strongly influenced by French cuisine. But these dumplings are quintessentially Palatine. The Palatines call them Hoorige Knepp.
Remove the skin from the potatoes, rinse them and put them aside in a baking bowl with salted water.
Cut bread rolls in half. Place in a suitable bowl. Mix milk and egg Pour over bun halves. Take out potato, drain. Grate onto a clean kitchen towel and squeeze. Add to the rolls form. Wash, dry and chop parsley.
Add to the baking dish. Add salt. Mix everything well. With wet hands, form dumplings 4 cm thick. Boil water in a saucepan with salt. Add half of the dumplings and cook for 30 minutes. Remove with a slotted spoon, drain.
Arrange on a heated plate. Keep warm until remaining dumplings are cooked. Melt butter in a saucepan and pour over dumplings. Serve immediately.
What to serve with: With roast goose, duck or pork.
Preparation
30 min.
Preparation
35 min
Menu 5/207
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