← All recipes

🍽️ Semmelknödel with Roasted Onion Vegetables

392 kcal · 30 min · 4 servings

Ingredients

• milk 250 ml
• rolls 300 g
• salt pinch
• organic lemons 1 pc.
• crème fraîche 150 g
• pepper, black ground pinch
• parsley, fresh 20 g
• eggs 2 pc.
• nutmeg, ground pinch
• breadcrumbs 75 g
• onions, red 1 pc.
• onions, yellow 1 pc.
• spring onions 1 bunch
• butter 2 tbsp

Instructions

1. 1. Heat the milk in a pot until it is lukewarm.
2. 2. Slice the bread rolls.
3. 3. Pour the warm milk over the bread slices in a bowl.
4. 4. Let the bread soak up the milk and cool down.
5. 5. Bring about 3 liters of salted water to a boil in a large pot.
6. 6. Cover the pot with the water.
7. 7. Wash the lemon thoroughly.
8. 8. Finely grate the lemon zest.
9. 9. Set aside about half a teaspoon of lemon zest for later.
10. 10. Cut the lemon in half.
11. 11. Squeeze the juice out of the lemon.
12. 12. Mix the crème fraîche in a bowl with the lemon zest.
13. 13. Season the dip with salt and pepper.
14. 14. Chill the dip.
15. 15. Wash the parsley.
16. 16. Dry the parsley thoroughly.
17. 17. Finely chop the parsley.
18. 18. Work the soaked bread with the parsley and eggs into a dough.
19. 19. Season the dough with pepper, nutmeg, and salt.
20. 20. If necessary, add some breadcrumbs so the dough is moldable.
21. 21. Moisten your hands slightly.
22. 22. Form about 10 to 12 dumplings from the dough.
23. 23. Cook the dumplings in the salted water for approx. 18 to 20 minutes.
24. 24. Turn the dumplings once while cooking.
25. 25. Make sure the water is not boiling vigorously.
26. 26. Peel the red and yellow onions.
27. 27. Wash the spring onions.
28. 28. Remove the ends of the spring onions.
29. 29. Slice all onions into thin rings.
30. 30. Heat the butter in a pan over low to medium heat.
31. 31. Add the onion rings to the pan.
32. 32. Simmer the onions covered for about 15 minutes until golden brown.
33. 33. Turn the onions occasionally.
34. 34. Make sure the onions do not become too dark.
35. 35. Carefully lift the finished dumplings out of the water.
36. 36. Let the dumplings drain.
37. 37. Plate the dumplings.
38. 38. Add the roasted onion vegetables.
39. 39. Serve the lemon dip alongside.
40. 40. Sprinkle the dish with chopped parsley.
41. 41. Serve the food hot.

Nutrition per serving

• kcal: 392
• Protein: 12 g · Fett/Fat: 21 g · Carbs: 40 g