Geheirade oder Verheirade
Geheirade oder Verheirade
The „Mehlknepp“ (Mehlklöße) (flour dumplings) already described elsewhere in this blog are mixed with boiled potatoes and a creamy bacon sauce — thus, they are “married.”
Ingredients
- 750 g potatoes
- 150 g cured pork (bacon/lardons)
- 250 ml cream
- 2 large eggs
- 500 g flour
- 250 ml sparkling mineral water
- Salt, pepper, nutmeg, Maggi seasoning
- Parsley, finely chopped
Preparation of Verheirade
Peel the potatoes, cut them into thick sticks, and boil them in water until tender.
While the potatoes are cooking, prepare a thick batter from the eggs, flour, and water. Season the batter with salt, pepper, Maggi, and nutmeg, then let it rest for about 30 minutes. Using a spoon, drop small portions of the batter into salted boiling water. Let these Mehlknepp (flour dumplings) simmer gently for 15–20 minutes.
Meanwhile, dice the cured pork and fry it in a pan until crisp. Pour in the cream, season with pepper and nutmeg, and stir in the finely chopped parsley.
Now it’s time to “marry” everything: Combine the dumplings and potatoes in a large bowl, pour the creamy bacon sauce over them — and enjoy your Geheirade!
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