German vegetables recipes
11 German vegetables recipes, each written for this site and each saying what its method turns on.
- Brenntar, sourced from Germany. The flour is roasted before it is cooked, and the names record what happens if you roast it too far. vegetarian.
- Dampfnudel, sourced from Germany. The bottom fries to a crust as the liquid boils away and the tops stay white. Egg, vegetarian.
- Himmel und Erde, sourced from Germany. Two kinds of apple, the earth one and the sky one, mashed and stewed on one plate.
- Käsespätzle, sourced from Germany. It is layered and baked between the layers, never stirred together. Egg.
- Pretzel, sourced from Germany. The dip before baking is what makes the skin, not the oven. vegetarian.
- Pumpernickel, sourced from Germany. It bakes for sixteen hours or more in a lidded tin, and the colour is the bake, not an additive. vegan.
- Sauerkraut, sourced from Germany. Nothing goes in but cabbage and salt, because the bacteria are already on the leaves. vegan.
- Saure Zipfel, sourced from Germany. The sausages go in raw and poach in vinegar until they turn pale blue.
- Semmelknödel, sourced from Germany. Stale bread is softened with hot milk, and the breadcrumb is a correction for how dry it was. Egg, vegetarian.
- Serviettenknödel, sourced from Germany. The same dough as semmelknödel, rolled in a cloth and steamed as one log, then sliced. Egg, vegetarian.
- Spätzle, sourced from Germany. The dough is scraped off a wet board into the water, and the eggs are counted by the servings. Egg, vegetarian.
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