Teresa's Recipes
Leberknodel Mit Gemuse
Savor the comforting warmth and traditional flavors of Bavaria with this Leberknodel mit Gemuse recipe. This hearty dish features tender liver dumplings and a medley of fresh vegetables, all simmering in a deliciously seasoned broth. The final touch of melted butter drizzled over the dish brings a wonderfully rich finish that makes this dish a satisfying treat for any meal.
Ingredients
- 2 tablespoons, finely chopped Chives
- 2 tablespoons Unsalted butter
- 6 cups Vegetable broth
- 1 stalk, chopped Celery
- 1, cleaned and sliced Leek
- 2, peeled and cubed Potatoes
- 2, peeled and chopped Carrots
- 1/2 teaspoon Black Pepper
- 1 teaspoon Salt
- 1/2 cup Milk
- 1 Egg
- 2 tablespoons, finely chopped Parsley
- 1, finely chopped Onion
- 2 cups, cubed Stale Bread
- 1 cup, cleaned and chopped Liver (beef or pork)
Dietary Notes
- Servings: 4
- Dish Type: Main
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 400
- Fat: 18g
- Carbs: 40g
- Protein: 20g
- Sodium: 1800mg
- Sugar: 5g
Instructions
- 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.
- Using your hands, scoop out portions of the liver mixture and shape them into small, round dumplings. Set these aside on a plate.
- In a large pot, bring the vegetable broth to a boil. Season with the remaining salt and pepper.
- 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.
- Gently drop the liver dumplings into the simmering broth. Continue to cook for another 15 minutes, until the dumplings are cooked through.
- Meanwhile, melt the butter in a small pan over medium heat. Add the chives and sauté until they become fragrant. Remove from heat.
- To serve, ladle the broth, vegetables, and liver dumplings into bowls. Drizzle each serving with the sautéed chives and melted butter. Enjoy while hot.