Curd cheese dumplings with potato and sauerkraut buffers | BRIGITTE.de

preparation

1. For the curd dumplings
   

2. Remove the crust from the toast and dice finely. Beat the butter and egg yolks with the hand mixer for 4-5 minutes until fluffy. Rinse the lemon with hot water, pat dry and finely grate 1 teaspoon of peel. Add the quark, lemon peel and toast to the butter mixture and mix well with a wooden spoon. Season with salt and nutmeg and let it steep for 30 minutes.

3. For the kohlrabi
   

4. Finely dice the shallots. Clean and peel the kohlrabi, reserving the fine kohlrabi leaves. Use a vegetable slicer to slice the kohlrabi into 2 mm thin slices. Rinse the kohlrabi leaves, pluck them from the stems and chop finely. Melt the butter in a saucepan, sauté the shallots over a low heat for 1-2 minutes and season lightly with salt. Add flour, mix well and sauté for another minute.

5. Slowly pour in the whey while stirring with a whisk and cook over a low heat for 1-2 minutes. Rinse the lime with hot water, pat dry, finely grate ½ teaspoon of peel and squeeze out 3 tablespoons of juice. Add the kohlrabi, lime zest and juice to the sauce. Stir in the cream and season with salt and chili. Let it cook for 1-2 minutes over a low heat, then remove the pot from the heat.

6. For the buffers
   

7. Peel the potatoes, rinse them and grate them finely on a household grater. Drain the sauerkraut well in a sieve. Drain the potatoes and squeeze them well with your hands. Add eggs, oat flakes, starch, sauerkraut, a pinch of salt and nutmeg to the potatoes and mix everything well.

8. Heat some clarified butter in a large non-stick pan. Add a tablespoon of potato mixture into the hot fat in small heaps, form into palm-sized buffers and fry over medium heat for about 4-5 minutes on each side until golden brown.

9. As soon as the edge of the buffer is browned, turn it over. Drain the potato pancakes on a plate on kitchen paper and keep warm in a preheated oven at 100 degrees (fan oven 80 degrees). Fry the remaining potato mixture in the remaining clarified butter to form buffers.

10. Use 2 well-moistened tablespoons to form dumplings from the curd mixture and place in a pot of gently boiling salted water. Let the dumplings simmer in it for about 10 minutes, just below the boiling point. Remove with a slotted spoon and allow to drain.

11. Season the kohlrabi to taste. Arrange the kohlrabi, curd cheese dumplings and sauerkraut pancakes on preheated plates, sprinkle the sliced ​​kohlrabi leaves on top and serve.