Knöpfli and vegetable bake

Knöpfli and vegetable bake

Total: 1 hr 25 min. | Active: 30 min.
Nutritional value / person: 595 kcal
, Fat: 23 g
, Carbohydrate: 64 g
, Protein: 30 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Batter

300 g flour for making dumplings
¾ tsp salt
1 ¾ dl milk water (1/2 milk, 1/2 water)
3 fresh eggs

Knöpfli

salted water, boiling

Bake

300 g savoy cabbage, thinly sliced
75 g ham cubes
300 g carrots, coarsely grated
1 bunch flat-leaf parsley, finely chopped
¼ tsp salt
a little pepper
2 dl vegetable bouillon
2 dl sour single cream
100 g grated Gruyère
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Utensils

One ovenproof dish (holding approx. 2 ½ l), greased.

How it's done

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Batter

Mix the flour and salt in a bowl, create a well in the middle. Whisk together the milky water and eggs, gradually pour into the well while stirring, mix everything together and beat until the dough starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.

Knöpfli

Gradually press the dough through a knöpfli sieve into simmering salted water. As soon as the knöpfli rise to the surface, remove them with a slotted spoon, drain and keep warm.

Bake

Place the knöpfli and Savoy cabbage in the prepared dish along with all the other ingredients up to and including the pepper, mix. Combine the stock and sour single cream, pour on top of the knöpfli. Sprinkle with cheese.

Approx. 25 mins. in the centre of an oven preheated to 200 °C.

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