Thüringer Klösse are also known as Grüne Klösse and are served as a side dish with meat. This refers to a proportion of raw potato mass from which the dumpling is made.
Weiter lesenTypically German: side dish
The term “saturation side” originally comes from the GDR gastronomy and referred to side dishes for meat and fish that were inexpensive and, above all, should fill you up. We use this term with a wink, because potatoes, pasta & Co have long since proven that there is much more to them. The Austrian term “Zuspeise” is more appealing and more elegant.
Backesgrumbeere is a hearty Rhine-Hessian potato casserole with meat or ham.
Weiter lesenSchupfnudeln are particularly thin and pointed potato noodles , which are known under very different recipes. They got their southern German name from the way they were made. Recipe.
Weiter lesenIt is impossible to imagine German cuisine without the potato: whether as zampe (mashed potatoes), jacket potatoes with cottage cheese, baked potatoes with rosemary, boiled potatoes, fried potatoes or potato pancakes. The "poor man's food" was prepared full of imagination. Here more and traditional recipes.
Weiter lesenFlour mush balls are an easy meatless side dish for soups like Frisian buttermilk soup or Holstein bacon soup.
Weiter lesenSpätzle are a Swabian pasta made from flour and fresh egg. Here is an explanation and the recipe.
Weiter lesenSemolina dumplings are a side dish that is very easy to make and satisfies quickly. It is typically used as a soup ingredient.
Weiter lesenFried potatoes are very popular in Germany as an accompaniment to a meal or even as a main course.
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