1/2 kg Kartoffel

200 g Bärlauch

150 g Mehl

50 g Weizengrieß

2 Dotter

50 g Butter

Salz, Pfeffer



Kartoffel schälen und in Salzwasser kochen - noch heiß durch die Kartoffelpresse drücken. Bärlauch grob hacken. Butter erwärmen und mit allen übrigen Zutaten zu einem Teig verkneten. Mit Salz und Pfeffer würzen.


Knödel formen und in Salzwasser ca. 15 min. ziehen lassen.

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Kommentare: 8
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