Knöpfli and vegetable bake
Ingredients
for 4 people
| 300 g | flour for making dumplings |
| ¾ tsp | salt |
| 1 ¾ dl | milk water (1/2 milk, 1/2 water) |
| 3 | fresh eggs |
| salted water, boiling |
| 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 |
How it's done
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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