My dear friend Nena shared her grandma’s recipe with me. Grenadier march was a dish that was in her family served on Monday with salad or roast from Sunday.
For the dumplings:
120 g (4.2 oz) plain flour
¼ teaspoon baking powder
½ teaspoon salt
150 ml (5.1 fl oz) lukewarm water
For the potatoes:
500 g (17.5 oz) potatoes
½ teaspoon salt
8-10 tablespoons oil
For the onions:
2 small onions
3 tablespoons oil
Preparation
Mix flour with baking powder and salt. Mix the ingredients well, gradually adding the water, then beat them with wooden spoon until you get a smooth dough. Leave to rest for about 30 minutes.
Preheat the greater amount of salted water. Form the dumplings with a spoon and put them in boiling water. Cook for 10 minutes over low heat, then drain.
Peel the potatoes and cut into cubes. Boil them in salted water. Mash them into a puree and gradually, stirring constantly, add the oil to get a smooth mixture.
Clean onions and finely chop. Sauté it in oil until brownish color, stirring constantly so it does not burn.
Stir the dumplings into the mashed potatoes, together with the onions and sauté them briefly over low heat.
Serving
Serve the Grenadier march with green lettuce salad.
Preparation time
60 minutes
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