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Schupfnudel casserole with smoked pork, leek and salsify

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Ingredients for 6 servings:

  • 1 kg Schupfnudeln from the refrigerated section
  • 500 g Kasseler neck or Kasseler minute belly
  • 1 large leek(s)
  • 1 jar black salsify(s), approx. 400 g
  • 500 ml cream or cooking cream
  • 200 g crème fraîche with herbs
  • 250 g grated cheese, e.g. Emmental
  • nutmeg
  • garlic powder
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Cut the leek lengthwise and cut it crosswise into strips. Dice the smoked pork. Drain the salsify. Place everything in a large casserole dish along with the potato dumplings and mix. Mix the cream and crème fraîche into a sauce, season with spices, and spread it over the ingredients in the casserole dish. Sprinkle the cheese over the top and bake the casserole at 200°C (fan oven) for about 35 minutes, until the desired browning is achieved.

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Written by John Myers

Professional Chef with 29 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.

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