Schnüsch – Recipe of Season

5 from 2 votes
Total Time 1 hr
Course Dinner
Cuisine European
Servings 2 people


  • Chili oil for braising
  • 3 medium sized Potatoes, diced
  • 0,5 Hokkaido, diced
  • 0,5 Diced green peppers
  • 1 medium sized Chopped onion
  • 2 small Date tomatoes, quartered
  • 200 ml Water
  • 200 ml Low fat milk
  • 2 cube Vegetable broth
  • Colorful pepper from the mill
  • Freshly grated nutmeg
  • 1 toe Knobi, pressed
  • 1 Splash Lemon juice


  • Heat chili oil in a saucepan and sauté the vegetables in it. After 5 minutes add the water and bring to the boil. After 10 minutes, pour in the milk and season everything to taste. At the end just a little squirt of lemon juice. Serve hot. I also had a pan bread based on a recipe from a former cook friend Angelina, who left us years ago. The link: pan bread
  • Have fun with Schnüsch and herb pan bread! I liked it very much!
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Augsburg Potato Salad

Beetroot Pizza Dough