Recipe courtesy of Jean McEvilly
Kartoffel and Verenika
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1414
- Total Fat
- 130
- Saturated Fat
- 16
- Carbohydrates
- 57
- Dietary Fiber
- 4
- Sugar
- 18
- Protein
- 9
- Cholesterol
- 213
- Sodium
- 877
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
5 egg yolks
1/2 cup muffin mix
2 cups vegetable oil
1 onion, sliced
2 potatoes, boiled and mashed
Fine salt and freshly ground black pepper
1 cup salad croutons
1 cup sour cream
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.