Leberknodel Mit Gemuse

Ingredients

Chives

2 tablespoons, finely chopped

Unsalted butter

2 tablespoons

Vegetable broth

6 cups

Celery

1 stalk, chopped

Leek

1, cleaned and sliced

Potatoes

2, peeled and cubed

Carrots

2, peeled and chopped

Black Pepper

1/2 teaspoon

Salt

1 teaspoon

Milk

1/2 cup

Egg

1

Parsley

2 tablespoons, finely chopped

Onion

1, finely chopped

Stale Bread

2 cups, cubed

Liver (beef or pork)

1 cup, cleaned and chopped

Instructions

1. In a food processor, add the liver, cubed bread, chopped onion, parsley, egg, milk, half of the salt, and half of the pepper. Blend until well combined.
2. Using your hands, scoop out portions of the liver mixture and shape them into small, round dumplings. Set these aside on a plate.
3. In a large pot, bring the vegetable broth to a boil. Season with the remaining salt and pepper.
4. Add the chopped carrots, cubed potatoes, sliced leek, and chopped celery to the pot. Let it simmer for about 10 minutes, until the vegetables start to soften.
5. Gently drop the liver dumplings into the simmering broth. Continue to cook for another 15 minutes, until the dumplings are cooked through.
6. Meanwhile, melt the butter in a small pan over medium heat. Add the chives and sauté until they become fragrant. Remove from heat.
7. To serve, ladle the broth, vegetables, and liver dumplings into bowls. Drizzle each serving with the sautéed chives and melted butter. Enjoy while hot.