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Recipe courtesy of Jean McEvilly
Recipe courtesy of Jean McEvilly
Watch how to make this recipe.
Kartoffel and Verenika
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- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1414
- Total Fat
- 130 g
- Saturated Fat
- 16 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 4 g
- Sugar
- 18 g
- Protein
- 9 g
- Cholesterol
- 213 mg
- Sodium
- 877 mg
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1414
- Total Fat
- 130 g
- Saturated Fat
- 16 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 4 g
- Sugar
- 18 g
- Protein
- 9 g
- Cholesterol
- 213 mg
- Sodium
- 877 mg
Ingredients
Directions
- Combine egg yolks and muffin mix and knead well. The mixture should be a smooth dough consistency.
- In a medium saucepan, cook the onions in vegetable oil until soft, about 8 minutes. Remove from heat. Strain the onions, reserving the oil and the onions separately.
- In a mixing bowl, mix mashed potatoes, 4 tablespoons of the onion flavored oil, salt, and pepper, to taste.
- With rolling pin, roll dough to 1/8-inch thick, and cut into 2-inch square shaped pieces. Add dollop of potato filling to center, close the 4 corners of the dough, and pinch shut.
- Bring a large pot of salted water to a boil. Add the Kartoffel and Verenika and boil gently for 10 minutes. Drain.
- To serve, sprinkle with sauteed onions and croutons. Top with sour cream.
