Ingredients for 12–15 Kaspressknödel:
- 500 g bread cubes
- 100 g butter
- 100 g onion
- 500–600 ml milk
- 1 bunch parsley
- 750 g cheese (mountain cheese, beer cheese, Gouda)
- 4 eggs
- Salt, pepper, nutmeg
Preparation:
- Place the bread cubes in a large bowl.
- Heat the butter in a pan and sauté the finely chopped onions until golden brown.
- Pour the milk over the bread cubes and let them soak briefly until the bread has absorbed the liquid.
- Add some nutmeg, salt, pepper, egg yolks, chopped parsley, grated cheese, and the sautéed onions to the bread cubes and mix well.
- Carefully fold the beaten egg whites into the mixture to create a light texture.
- Form evenly sized dumplings from the mixture and flatten them slightly.
- Fry the Kaspressknödel in oil until golden brown and serve warm.
Ingredients for the leek ragout:
- 40 g butter
- 30 g flour
- 1 onion
- 3 cloves garlic
- 400 ml vegetable stock
- 300 ml cream
- 200 ml vermouth or dry white wine
- 2 leeks
Preparation:
- Finely chop the onion and garlic.
- Melt the butter in a pot.
- Add the chopped onions and garlic to the roux and sauté while stirring constantly.
- Sprinkle the flour over the melted butter and stir well until a smooth mixture forms.
- Cook the mixture over medium heat briefly until it turns lightly golden.
- Pour the vermouth or white wine into the pot, stir, and let it simmer briefly so the alcohol can evaporate.
- Gradually add the vegetable stock while stirring continuously.
- Stir the cream into the mixture and reduce the heat.
- Let the mixture simmer gently until it reaches the desired consistency.
- Season with salt and pepper. If desired, add a little more vermouth or white wine to refine the flavor.
- Wash the leeks thoroughly, slice them into thin rings, and add them to the mixture.