Knödel, which is basically a German word for bread dumplings, and I show you how to make a delicious gluten-free version and a creamy mushroom and leek sauce to go with it. My version is much healthier as it doesn’t use the unhealthy kind of cream but still tastes very creamy and yummy! This dish has got a few steps involved so you might be a little busy in the kitchen but the great thing is that you can make everything at the same time as we are going to be multi-tasking! This is also a fun dish to make with friends or kids as you roll the knödel with your hands. You can also make croutons instead of the bread dumplings.
Serves 2
Prep Time 10 min
Cook Time 20 min
Total Time 30 min
1/2 cup raw cashews
1/2 cup water
1 tbsp margarine
1 leek (soft part) halved and chopped
2 small onions (or 1 medium) sliced
1 medium bay leaf
2 1/2 cups vegetable broth
8 to 10 small mushrooms halved
8 to 10 cherry tomatoes halved
2 tbsp margarine
100g (or 2 cups) any gluten-free bread chopped
3 tbsp cashew cream
1/4 cup water
Rocket
Sprouts
Start by making the sauce. Sauté the bay leaf, onion and leek in 1 tbsp margarine on medium to medium-high heat until golden. Then add in the vegetable broth, bring to a boil, then simmer on medium-low heat for around 10 minutes. Once it has reduced, remove the bay leaf and blend in a food processor until smooth. You can blend all of sauce ingredients for a completely smooth sauce, or blend 3/4 of it for some chunks of onion and leek in your sauce. Transfer it back into the pan, add in the mushrooms and simmer for around 3 minutes until the mushrooms are slightly soft. Season with salt and pepper, add in the tomatoes and cashew cream and let it warm up. Serve with the knödel and garnish with rocket and sprouts (optional).
While the sauce is cooking, make the cashew cream by lightly toasting the cashews in a small pan and then blending it in a food processor until fine. Add in 1/2 cup water and continue blending until smooth. Transfer to a small cup or bowl to use later.
In the same small pan, add 1 tbsp margarine and toast the bread until golden. Transfer to the food processor, add in 3 tbsp cashew cream and 1/4 cup water and blend until it forms a dough. Form small balls, then fry in 1 tbsp margarine until golden.
Delicious Recipe courtesy of:
Zhouer 🙂
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