A dish of contrasts. I was thinking that green kneppes would be nice. The addition of peas makes them sweet, so a sour sauce reveals them.
Blanched peas, mashed with a fork, flour, water, salt and wuxi (5 spice mix). Boiled.
For the sauce, salted new onions, later mixed with minced dill, sour yogurt (at room temperature), coriander seed, pepper, nutmeg. You can use a plant based yogurt.
Coat the very hot kneppes with the sauce and serve immediately.
Sweet potato (satsuma imo), potato and persimmon (kaki) season is back.
That’s the album about most of my November meals : November eats. And for vegan menus here.
These are the main topics and visitors’ current obsessions :
Tian casserole with potatoes
Satsuma imo soufflées
Kakicannelle persimmon
Classic revival :
kneppes (Lorraine’s pasta)
roasted chicken
French fries
tarte orangette
simple tarte au chocolat (silky chocolate pie)
Nordic wave :
Mousse de saumon et pain polaire
Plus :
polar bread shrimp wrap
crispbread
mini buckwheat blinis salmon bites
American mood :
creamy pumpkin pie
Obama pizza
Chicago pizza
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On the road to Christmas :
nutty truffles
Saint-Nicolas, Kurisumasu, Christmas, Noël on Pinterest
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Kabocha forever
These USPO (unidentified shape pasta objects) are kneppes (some say kneffes, kneppfle, knodels, gnocchi…). They are one of the preferred veggies in Lorraine, perfect to go with a dish in sauce.
For another way to serve them, click here : kneppes aux croutons
That’s just about dropping pasta dough in water, then refrying…
Do you want grandma’s recipe ? What recipe ? Seriously, she’d say “Let’s make the kneppes…” and just mixed stuff. That’s easy. In mines, I put flour, egg, water, that’s sure. Then either cream, butter and milk, or a leftover of mashed potatoes. Today that was a tbs of cream cheese. A little nutmeg and black pepper.
Then serve with a dish in sauce.
I made a stir-fry with chicken gizzards.
The sauce is oyster sauce based.
A big mizuna salad.
In my place, we call those pastas kneppes. They are very popular and served at most family dinners with some meat in sauce dish.
I put a little yogurt in those. They are simply reheated in butter, with butter-fried croutons.
GOURMANDE in OSAKA 