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Köche-Nord.de • Kartoffelknoedel schwäbisch
Kartoffelknoedel schwaebisch

Menge: 4 Portionen

1000 g Kartoffeln
Salz
3 Brötchen
3/4 l Milch
125 g Speck, durchwachsen
3 Zwiebeln
1/2 Bund. Petersilie
1/2 Bund. Schnittlauch
150 g Mehl
1 Ei
3 Weissbrotscheiben
20 g Butter
Muskatnuss, gerieben

Kartoffeln unter fließendem Wasser abbürsten. In einem Topf mit
gesalzenem Wasser bedeckt 25 Minuten kochen. Wasser abgießen.
Kartoffeln abschrecken und abziehen. Abkühlen lassen, durch eine
Presse in eine Schüssel drücken.

Brötchen in Milch einweichen. Speck würfeln. In einer Pfanne
auslassen. Die geschälten und fein gehackten Zwiebeln dazugeben und
in 5 Minuten goldbraun braten. Petersilie und Schnittlauch abspülen,
trocken tupfen. Petersilie hacken, Schnittlauch fein schneiden. Alles
zu den Kartoffeln geben. Mit Mehl und Ei zu einem festen Teig kneten.

Weißbrot in 1 cm grosse Würfel schneiden. Butter in einer Pfanne
erhitzen. Brotwürfel darin 5 Minuten rösten. Mit den ausgedrückten
Brötchen in den Teig kneten. Mit Muskat und Salz würzen. Wasser in
einem großen Topf aufkochen. Klösse von 5 cm Durchmesser formen.
Probekloss ins kochende Wasser geben und 20 Minuten gar ziehen lassen.
Wenn er richtig ist, Wasser erneut aufkochen. Die Hälfte der Klösse
reingeben und wie den Probekloss garen. Mit dem Schaumlöffel
rausnehmen. Abtropfen lassen und auf einer vorgewärmten Platte warm
stellen, bis alle Klösse fertig sind.

Wozu reichen: Zu Rehragout, Hasenpfeffer oder Schweinebraten.

Vorbereitung 30 Minuten ohne Abkuehlzeit
Zubereitung 75 Minuten