DILLSAUCE  mit  KNÖDEL

Dill Sauce with Dumplings

Bread Dumplings

4 eggs
500 ml milk
500 g bread cubes
2 tbsp. parsley (finely chopped)
1 onion
2 tbsp. butter
salt, pepper, nutmeg

Dill Sauce

2 tbsp. butter
1 clove of garlic (crushed)
2 tbsp. flour
300 ml hot vegetable soup
400 ml milk
1–2 tsp. mustard
salt, nutmeg
150 g sour cream
1 large bunch of dill (chopped)
 

 

Bread Dumplings
Whisk together the eggs, milk, salt, pepper and nutmeg, then pour over the bread cubes. Dice the onion and fry in butter until translucent. Mix the onion and parsley
into the dumpling mixture and leave to rest for 30 minutes. Shape the dumpling mixture into four rolls and wrap in damp tea towels. Twist the ends and tie with kitchen string. Place the dumplings in boiling water and cook for approx. 30 minutes.
Dill Sauce
Melt the butter in a saucepan, add the garlic and flour and fry briefly. Deglaze with the stock and stir well. Pour in the milk and simmer for 10 minutes. Season to taste with mustard, salt and nutmeg. Stir in the sour cream and dill.
Serve and garnish with hard-boiled, chopped eggs.

  
      
     
 

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