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Sauerbraten and spaetzle6/12/2023 Ī side dish or salad of blanched white asparagus and fine German Black Forest ham, with avocado, tomato. Ī slaw with texture and depth made from fresh shredded cabbage, sauerkraut. Recipe from Master Chef Peter Schaffrath, Hay Adams Hotel, Washington DC.īraised spiced plums with wine and brandy makes a side dish that adds some extra spiff and flavor to meals featuring turkey. Spinach spaetzle are a perfect complement to venison or any other roast meat. Swabian recipe for finger-like German-style gnocchi A variations by Chef David St John-Grubb.Ĭlassic German recipe for red cabbage cooked with sweet and sour flavors.Ĭhef Olaf created this side dish recipe to help people fall in love with the mild, broccoli-like flavor of kohlrabi. The traditional German-Swiss variation of fried grated potatoes, similar to Reibekuchen or Kartoffelpuffer. Traditionally eaten around St Martin’s Day (November 11). An easy, basic German recipe.Ī crusty German potato cake cooked in a casserole dish with finely minced onions. Literally translated as “grated cakes,” these simple potato pancakes are also known as Kartoffelpuffer. In this variation of German potato salad, the marinade contains boiled onions and gherkins. Although there are only 4 ingredients, this recipe takes some practice to get right. Traditional German family dish of boiled potatoes in their jackets served with creamy quark and chives.Ī authentic German recipe for traditional Thuringia potato dumplings. most commonly served sauteed until golden brown with onions, bacon and sauerkraut. for a recipe full of the flavors of harvest season.Ī variation of meatballs.capers and cream over full flavored egg noodlesĪ traditional finger-shaped potato pancake recipe from the southwestern part of Germany. Zesty Bavarian horseradish nicely balances the sweetness of the squash and apples. – a historic region that crosses the southern states of Baden-Wuerttemberg and Bavaria. Spaetzle are a type of egg noodles or small, elongated dumplings.A regional specialty of Swabia, Germany. With variations such as Green Herb Spaetzle. Packaged German spaetzle get a flavor boost from a brown butter and herb sauce 1n this versatile side dish. The name is derived from the 18th century word “Erdapfel” (earth apples) for potatoes. Heaven (apples) and earth (potatoes) combine in this tasty side dish with bacon and onions. Serve with apple sauce or Bibbelsche Bohnesupp. Ĭrispy potato pancakes with an unpronounceable name from Germany’s Saarland region are flavored with leeks and onion. then served with herbed cream sauce- a very German celebration of asparagus season. A vegetarian version of Northern Germany’s “Bremer Labskaus” or “Sailors Stew.” This beet-root side dish goes well with pork chops. Tangy sauerkraut is tempered with creme fraiche for a side dish that complements roast chicken or pork chops. apple and seasonings is a versatile side dish and the perfect accompaniment to Sauerbraten.Ī spiked u p red cabbage side dish with red currant juice and cassisĬhef Olaf uses a custom spice blend reminiscent of German gingerbread spice for this red cabbage recipe, transforming a fairy simple dish into the epitome of comfort food.Ĭhef Olaf uses double smoked bacon for depth, and adds fresh apples,onions, and spices to balance the natural acidity of the sauerkraut. A great side dish to mushroom ragout with cream sauce. Made-from-scratch dumplings in an easy fashion with Zwieback and parsley. ![]() These German boiled bread, potato and egg dumplings get a head start from a dumpling mix that comes in a box. ![]() Fried Potatoes with Roasted Forest Mushrooms and TomatoesĪ rich and creamy bacon onion gravy from Germany that’s a traditional sauce for potato dumplings such as Hoorische or Gefillde.
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