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🍽️ Bavarian Root Meat with Bread Dumplings

1026 kcal · 30 min · 4 servings

Ingredients

• 800 g pork shoulder
• salt
• 1 onion
• 1 bay leaf
• 2 cloves
• 0.5 tsp caraway seeds
• 2 carrots
• 1 parsley root
• 250 g celeriac
• 3 tbsp white wine vinegar
• 1 pear
• freshly grated horseradish
• 12 stale rolls (or pre-sliced dumpling bread)
• 12 ml milk
• 2 tbsp butter
• 2 shallots (finely chopped)
• 2 eggs
• 2 tbsp parsley (finely chopped)
• salt
• pepper (from the mill)
• nutmeg

Instructions

1. 1. Rub the pork shoulder generously with salt on the inside.
2. 2. Tie the meat securely with kitchen twine so that the crispy skin is on the outside.
3. 3. Peel an onion and insert a bay leaf and cloves into it.
4. 4. Place the tied meat into a large pot.
5. 5. Pour cold water over it until the meat is completely covered.
6. 6. Add one teaspoon of salt and some caraway seeds to the water.
7. 7. Bring the broth to a boil.
8. 8. Let the meat cook gently for about one and a half hours until tender.
9. 9. Peel carrots, parsley root, and celery.
10. 10. Add the prepared root vegetables along with vinegar to the meat when thirty minutes of cooking time remain.
11. 11. Peel a pear and remove the core.
12. 12. Quarter the pear and add it to the pot when fifteen minutes of cooking time remain.
13. 13. Carefully remove the meat, vegetables, and pear from the broth.
14. 14. Remove the spiced onion from the broth and discard it.
15. 15. Cut the vegetables and pear into bite-sized pieces.
16. 16. Remove the kitchen twine from the meat.
17. 17. Slice the meat into thick slices.
18. 18. Place the meat on deep plates.
19. 19. Distribute the vegetables and pear on the plates.
20. 20. Pour hot broth over everything.
21. 21. Sprinkle the dish with grated horseradish.
22. 22. Slice stale bread rolls into thin slices.
23. 23. Place the bread slices into a large bowl.
24. 24. Pour lukewarm milk over the bread slices.
25. 25. Peel shallots and sauté them in hot butter until translucent.
26. 26. Add chopped parsley to the shallots and sauté briefly.
27. 27. Add the shallot-parsley mixture to the soaked bread.
28. 28. Add eggs, salt, pepper, and grated nutmeg.
29. 29. Gently mix all ingredients without crushing them.
30. 30. Let the dumpling mixture rest for thirty minutes.
31. 31. Shape small, round dumplings from the mixture.
32. 32. Bring plenty of salted water to a boil in a large pot.
33. 33. Add the dumplings to the simmering water.
34. 34. Cook the dumplings for about fifteen minutes in gently simmering water.
35. 35. Remove the finished dumplings with a slotted spoon.
36. 36. Place the dumplings on a kitchen towel to drain.

Nutrition per serving

• kcal: 1026
• Protein: 56 g · Fett/Fat: 45 g · Carbs: 97 g