Kornspitz "Delicious Dumpling"
My favourite Kornspitz
INGREDIENTS (FOR 2 KORNSPITZ)
| 30 g | butter |
| 60 g | onion |
| 180 g | Kornspitz |
| 1/8 l | cream |
| 30 g | frozen spinach |
| A pinch of salt and pepper | |
| A pinch of nutmeg | |
| 2 | eggs |
| 10 g | flour (1 Tblsp) |
| Garlic sauce: | |
| 10 g | butter |
| 4 cl | vegetable stock |
| 2 cl | cream |
| 10 g | onion |
| 1 small cove | of garlic |
| A pinch of salt | |
| separate: 80 g spinach leaves and salt |
NUTRITIONAL VALUES (PER KORNSPITZ)
| 786/3.268 | Energy kcal/kj |
| app. 53,5 | Fat (g) |
| app. 30,7 | thereof saturated fatty acids (g) |
| app. 48,9 | Carbohydrates (g) |
| app. 4,1 | thereof sugar (g) |
| app. 10,3 | Dietary fibres (g) |
| app. 21,7 | Proteins (g) |
| app. 2,14 | Salt (g) |
BREAD UNITS (BU)
| ca. 4,0 BU (1 bread unit corresponds to 12 g carbohydrates) |
Preparation
Start by cutting the Kornspitz into evenly-sized cubes. Dice the onion and sauté in butter until glassy. Add the fresh spinach, simmer briefly and then pour in the cream. Remove from the heat, season with salt, pepper and a little nutmeg and then leave to cool slightly. Take your Kornspitz cubes and mix well with the spinach-cream mixture and the eggs. Lastly, add a little flour to bind the mixture and to make sure that the dumplings retain their shape during cooking. Two things are important here. First: it’s okay to use flour, but don’t overdo it, otherwise you could throw them at the wall and they’d be guaranteed to bounce back! Secondly, mix the ingredients together gently and do not knead them into a dough. When the dumplings become too firm, they no longer cook properly and have all the appeal of a tennis ball. If you take a look at the photo, you can still clearly see the Kornspitz cubes. Gently boil the dumplings (about 5-6 cm in diameter) in lightly salted water for about 10 minutes.
For the garlic sauce, sweat a little finely crushed garlic in half of the butter. Add the stock and the cream and leave to cook until the sauce is reduced slightly. Remove from the heat. Add the cold butter (the second half). Using a stick blender, mix in the butter until beautifully creamy and foamy.
Simply place the warm dumplings on a bed of fresh spinach, which has been lightly salted and sautéed in a bit of clarified butter. Finish off with the garlic foam and you’re set for gold.