Best Kartoffel And Verenika Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GERMAN SAVORY POTATO CAKE (KARTOFFELKUCHEN)



German Savory Potato Cake (Kartoffelkuchen) image

Germans love to serve rich, savory pastries - especially with potatoes and/or onion. This one is flavored with ham, garlic,and rosemary. This makes a great appetizer or if served with a salad, a nice accompaniment for lunch. This would be nice as a brunch item. Translated directly from the German version I found in "Schoener Essen" magazine.

Provided by HeatherFeather

Categories     Ham

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 14

2 1/2 kg starchy potatoes, divided
salt & pepper, to taste
caraway seed, to taste
1 medium onion, diced
175 g butter or 175 g margarine, divided
50 g ham, in small cubes
100 g flour
dry breadcrumbs, for dusting the pan
3 -4 sprigs fresh rosemary
1 garlic clove, chopped finely, more to taste
250 g sour cream or 250 g creme fraiche
5 -6 eggs (medium-large)
additional sour cream, to garnish
rosemary, to garnish

Steps:

  • Peel and wash the potatoes.
  • Divide the potatoes into two even portions; take one portion cut them into halves, then place in salted water and cook about 20 minutes, until soft enough to mash.
  • Shred the remaining raw potatoes.
  • Place 50 grams of the butter in a heated pan.
  • Sauté the onion and the ham chunks together in the butter.
  • Add the shredded potato and turning them over occasionally with a spatula, cook together for about 5-8 minutes.
  • Remove from the pan and let cool.
  • Drain the potatoes that have been cooking in the water and mash them (using a potato ricer).
  • Mix together with the remaining 125 grams of butter, the flour, and some salt & pepper, kneading together to make a dough.
  • Using the wrapper from your butter, grease a large rectangular rimmed baking tin about 32 x 39 cm in size (or use a rimmed cookie sheet) and then dust pan with breadcrumbs (If you already tossed your wrapper, just grease the pan with a little butter or oil).
  • Press out the potato dough evenly to form a crust in the pan.
  • Strip the rosemary leaves from their stems and chop them.
  • Whisk together the eggs, rosemary, garlic, sour cream, caraway seeds (optional), and combine with the shredded potato mixture.
  • Season with salt& pepper to taste.
  • Spread this mixture on top of the potato pastry.
  • Place on a lower rack in the oven (preheated to around 200°C) and bake approximately 50 minutes.
  • Cool slightly (about 5-10 minutes), then cut into 16 squares.
  • Garnish with a small dollop of sour cream and a bit of fresh rosemary, if desired.

VERENIKA



Verenika image

Cheese-filled dumplings served with ham and cream gravy.

Provided by Cindy Droke

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h30m

Yield 30

Number Of Ingredients 16

2 ½ cups dry cottage cheese
2 eggs
¼ teaspoon ground black pepper to taste
3 ¾ cups all-purpose flour
⅓ cup nonfat dry milk powder
¾ teaspoon baking powder
½ teaspoon salt
2 eggs
¾ cup water
4 teaspoons vegetable oil
3 tablespoons butter
1 cup cubed ham
3 tablespoons all-purpose flour
½ teaspoon salt
⅛ teaspoon black pepper
2 ½ cups warm milk

Steps:

  • In a blender, combine cottage cheese, 2 eggs and ground black pepper to taste. Cover and blend until smooth, or beat with an electric mixer until smooth; Set aside.
  • In a large bowl, stir together flour, milk powder, baking powder and 1/2 teaspoon salt. In a small bowl, beat together 2 eggs, water and oil; combine with flour mixture.
  • On a floured surface, knead dough about 10 times or until smooth. Divide dough in half and roll out each portion to a 1/8 inch thickness. Using a 4 inch round cutter, cut out rounds of dough.
  • Place 1 tablespoon of filling in the center of each circle. Moisten the edge and fold over to form a half moon shape; pinch to seal.
  • Bring a large pot of water to a boil. Add half of the dumplings and cook for 8 to 10 minutes or until tender; remove with a slotted spoon and drain. Repeat with remaining dumplings.
  • While the dumplings are cooking, prepare the gravy. In a medium saucepan, melt the butter over medium-low heat. Stir in ham, and cook until ham is light brown. Add 3 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper. Stir. Pour in milk all at once, stirring constantly; cook and stir until thick and bubbly. Serve over the dumplings.

Nutrition Facts : Calories 126.6 calories, Carbohydrate 14.9 g, Cholesterol 35.1 mg, Fat 4.2 g, Fiber 0.5 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 254.4 mg, Sugar 1.8 g

GERMAN POTATO DUMPLINGS (KARTOFFELKLOESSE)



German Potato Dumplings (Kartoffelkloesse) image

The latest German import to my potato side dish collection are these soft, comforting dumplings drizzled in browned butter and topped with, sorry, not bacon, but something even better! Just try it to find out what it is. For best results, roast, don't boil, the potatoes so they're nice and dry. Yes, you can top these dumplings with bacon anyway, and/or sautéed onions and mushroom sauce. I served mine with sausage and red cabbage.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 1h15m

Yield 8

Number Of Ingredients 9

2 large russet potatoes
1 stick unsalted butter
2 cups fresh bread cubes
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch freshly grated nutmeg, or to taste
2 large eggs
1 cup all-purpose flour
1 tablespoon snipped fresh chives, or to taste

Steps:

  • Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Drain and let cool until easily handled.
  • Meanwhile, melt butter in a skillet over medium heat. Add bread cubes; cook and stir until golden brown and crunchy, 4 to 5 minutes. Remove from heat and transfer bread to a bowl using a slotted spoon. Reserve the browned butter in the pan.
  • Peel potatoes and place them in a large bowl. Mash and season with salt, pepper, cayenne, and nutmeg. Stir in eggs and mash until combined. Add flour; stir just until flour disappears. Do not overmix dough.
  • Bring a pot of salted water to a simmer. Dampen hands with water and scoop a spoonful of the dough onto your palm. Shape into a circle, make a light indentation in the center, and place 2 or 3 croutons inside. Roll into a smooth ball, sealing in the croutons. Repeat with remaining dough and croutons.
  • Use a large spoon to lower dumplings into the simmering water, one at a time. Cook until they float to the top, 1 to 2 minutes. Cover and simmer over medium-low heat until set, flipping dumplings over halfway, until 20 minutes.
  • Place dumplings on a serving plate. Drizzle with reserved browned butter. Crumble remaining croutons on top and garnish with chives. Let dumplings firm up slightly before serving, about 10 minutes.

Nutrition Facts : Calories 271.5 calories, Carbohydrate 32.7 g, Cholesterol 77 mg, Fat 13.3 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 7.8 g, Sodium 103.9 mg, Sugar 1.3 g

VERENIKA CASSEROLE



Verenika Casserole image

Verenika are a type of Scandinavian cheese dumpling. This recipe is from a Mennonite friend of my grandmother who would take it to potlucks and family gatherings. I have modified it for health and for use in a slow cooker.

Provided by Member 610488

Categories     Cheese

Time 6h10m

Yield 8-10 serving(s)

Number Of Ingredients 8

24 ounces low fat cottage cheese
3 eggs
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 cup nonfat sour cream
2 cups fat-free evaporated milk
2 cups lower sodium ham, diced into 1 inch cubes
7 dry lasagna noodles

Steps:

  • Mix all ingredients except the noodles.
  • In a four quart slow cooker, place half of the ingredient mixture. Layer noodles over the mixture in the cooker. it is ok to break them to fit.
  • Cover noodles with remaining mixture.
  • Cook on low 5-6 hours. Serve with salad, peas and bread.

Nutrition Facts : Calories 230.9, Fat 6.4, SaturatedFat 2.4, Cholesterol 101.9, Sodium 1224.3, Carbohydrate 15.5, Fiber 0.1, Sugar 12.8, Protein 26.6

Related Topics