Wednesday, August 6, 2014

Dodolle


A traditional dish from my home county. This local specialty is a comfort food of the best kind: mild but delicious flavors, a rich creme fraiche sauce and pure, creamy carbohydrate calories. Quick to prepare.

Ingredients
500g potatoes
250g flour
vegetable oil
2 large onions
1 cup creme fraiche
salt
scallions, dill

Preparation
Peel and dice the potatoes. Cover with water so it is just covered. Add a large pinch of salt.


Bring to a boil and simmer until soft. Blend potatoes with a handheld blender into the water until smooth. Replace to stove top. Add in the flour and stir until completely absorbed. You should get a bread dough consistency. Season with salt.


Peel and dice the onions. Cook them with a little bit of oil and some salt. Add half of the onions to the mashed potato mix. Set aside the other half.

With a spoon form small dumplings from the potato-onion-flour mix. Heat a large pan with a little oil. Add the dumplings and sear all sides. Add in the onions and heat together. Serve drizzled with sour cream and sprinkled with scallions or dill. Optionally, the dumplings can be cooked in fat rendered from bacon.

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