Vogelsberg Moths – From The

Perhaps your new favorite bean dish:

,Black pepper Yield: For The dumplings nutmeg, grated grated.

Rinse potatoes thoroughly and do as cooked, peeled potatoes. Peel immediately, press through the press and cool. Cut the meat into 3 cm cubes. Peel the carrots, quarter lengthwise and cut into 3 cm pieces. Fry the onions in hot lard until translucent, without browning. Add the carrots, sprinkle with sugar and let it melt. Add the meat, season with salt and pepper, stew in it, turning frequently, until the liquid has almost evaporated. Sprinkle flour (1) on top and sweat heartily, extinguish with the beer. Pour in enough water to almost cover everything. Add the herbs and simmer gently for about 20 minutes with the lid closed. Season with salt and pepper. Mix the flour (2) with the egg into the potatoes, season with salt and nutmeg and knead everything together into a smooth dough. Shape it with floured hands into small dumplings (about 4 cm ø), put them into the ragout and cook gently for about 15 minutes.

Take out kitchen herbs, season strongly with salt and freshly ground pepper and sprinkle with chopped parsley.

Marinating time 24 hours + cool for 3-4 hours.

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