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Potato-Balls-Kartoffelkloesse (pronounced "Kleasa")

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grate the raw potatoes real fine. | 2. Add some baking soda so they don't turn brown. | 3. Set aside so the water can come out. | 4. Pour into a cotton-bag and squeeze until no more moisture comes out. | 5. Catch the liquids that come out and save in bowl. | 6. let sit so the starch can sink to the bottom. | 7. Then put the raw potatoes back in another bowl. | 8. Mash the boiled potatoes and add to the raw potatoes. | 9. Now very careful and slowly pour the water out of the bowl and save the starch because you need to add it to the potatoe-mixture. | 10. Add a little bit of salt and knead well. | 11. Cut the bread in small dices and toast in some butter to a golden brown. | 12. Form fist sized balls (form the balls with cold moist hands). | 13. poke a hole in the middle and put some bread dices in the hole, close back up. | 14. In a big pot with almost boiling water let them. | 15. simmer for about 20 minutes Don't boil other than that you'll have Potato Soup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 2 raw peeled - - - -
    potato 1 boiled peeled - - - -
    1 toasted - - - -
    butter - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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