German vegetarian recipes

[Guest guest]

I hope it's not too late. Here are some recipes from my files:

 

Asparagus, the German way

 

Yield: 6 servings

2 lb Asparagus; Fresh, Any Color

3 tb Parmesan Cheese; Grated

Water, Boiling Salted

1 ea Egg; Large, Hard-cooked

1/4 c Butter

 

Wash asparagus spears and trim off tough ends. Place asparagus in boiling

salted water and cook until tender, 7 to 10 minutes. Drain off liquid.

In a small saucepan, melt the butter, cook over low heat until lightly

browned. Sprinkle freshly grated cheese over butter and mix. Spoon over

asparagus. Garnish with sliced hard boiled egg.

 

White Asparagus In White Sauce (German)

 

Yield: 4 servings

 

29 oz White Asparagus; (2 Cans)

1/2 c Milk

2 tb butter

2 tb Unbleached Flour

1/8 ts Nutmeg; Freshly Grated

1/2 c ;Asparagus Liquid

1/4 ts Salt

 

Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine

in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and

milk. Stir constantly over low heat until sauce thickens and bubbles.

Add seasonings. Gently stir in asparagus spears; heat through but do NOT

boil. Serve in preheated serving dish.

 

 

Skillet Cabbage (Gedunstetes Weisskraut)

 

Yield: 4 servings

 

2 tb Vegetable Oil

1 ea Onion; Small, Chopped

3 c Cabbage; Finely Shredded

1/2 ts Salt

1 c Celery; Chopped

1/4 ts Pepper

1 ea Green Pepper; Small, Chopped

 

Heat the oil in a large frypan about 20 minutes before serving time. Add

ingredients and cook over medium to low heat about 15 minutes. Stir

often. Cover pan during the last 5 minutes of cooking time. Stir once or

twice. Serve immediately. (Vegetables will be crisp.)

 

Westphalian Cabbage (Kohl Westfalisch)

 

Categories: German, Vegetables

Yield: 4 servings

 

2 lb Cabbage; (1 Head) Approx Wt.

3 ea Apples; Small, Tart

3 tb Vegetable Oil

1 tb Cornstarch

1 ts Salt

2 tb ;Water, Cold

1 ts Caraway Seeds

3 tb Red Wine Vinegar

1 c Vegetable Broth

1/4 ts Sugar

 

Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute

for 5 minutes. Season with salt and caraway seeds. Pour in the broth

and cover, simmer over low heat for about 15 minutes. Meanwhile peel,

quarter, core and cut apples into thin wedges. Add to cabbage and simmer

for another 30 minutes. Blend cornstarch with cold water, add to cabbage,

and stir until thickend and bubbly. Season with vinegar and sugar just

before serving.

 

-----

 

Sweet-And-Sour Red Cabbage (Suss-Saures Rotkraut)

 

 

Yield: 6 servings

 

1/4 c Butter

1/3 c Brown Sugar

4 ea Apples; Med., Peel, Slice

2 Bay Leaves

1/2 Onion Red, Chopped

1/4 c Vinegar

1 Red Cabbage Head, finely Shredded

1/4 c Butter

1 c Red Wine

Lemon Juice of 1/2 Medium lemon

4 Cloves; Whole

 

Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly.

Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.

Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to

melt the butter and serve immediately.

 

Red Cabbage (German)

 

4 servings

 

2 Tbs Vegetable Oil

1 tsp Sugar

2Onions; Small, Sliced

1Apple; Large, Tart, cored and peeled, and finely chopped OR 2 lb Red

Cabbage; Shredded

1/2 cup Applesauce

2 Tbs Vinegar

1/2 cup Red Wine

Salt; To Taste

1/2 cup vegetable Broth; Hot

 

Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and

immediately pour vinegar over cabbage to prevent it from losing its red

color. Sprinkle with salt and sugar. Add chopped apple or applesauce and

a piece of salt pork. Pour in red wine and hot beef broth. Cover and

simmer for 45 to 60 minutes. Cabbage should be just tender, not soft.

Shortly before end of cooking time, remove salt pork; cube and retrun it to

the cabbage if desired. Correct seasonings and serve.

 

 

Bavarian Potato Salad (Bayrischer Kartoffelsalat)

 

4 servings

 

4 cup Potatoes; peeled and sliced 1/4-inch thick.*

1/3 cup Onion; Chopped

2 cup vegetable Broth; either home made or commercial. **

1/2 tsp Sugar

1/2 tsp Salt

2 Tbs Lemon Juice

1/4 cup Vegetable Oil

Pepper; As Desired

 

Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender.

Drain. Toss warm potatoes with vegetable oil and onions. Dissolve

remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes.

Marinate salad 1 to 2 hours before serving. Serve at room temperature.

 

-----

 

 

German Cold Potato Salad

 

Yield: 6 servings

 

6 ea Potatoes; Large *

3 tb Vinegar

1 x ;Boiling Water

1/2 ts Mustard; Prepared

1/2 ts Salt

1 ts Sugar

1 ea Onion; Medium, Minced

2 ts Dillseed

 

 

In medium saucepan cook peeled potatoes in boiling salted water until

tender.

Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and

minced onion; toss gently. In small saucepan bring the 3/4 cup potato

water to a boil; pour over potatoes and onion. Keep at room temperature

for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato

salad will be creamy. Serve at room temperature.

 

German Hot Potato Salad

 

Yield: 4 servings

 

3 ea Potatoes;Med,Boiled In Skins

3/4 ts Salt

1/4 ts Celery Seeds

2 tbs vegetable oil

1/4 c Onion; Chopped

1/4 ts Pepper

1 tb Unbleached Flour

3/8 c ;Water

2 ts Sugar

2 1/2 tb Vinegar

 

Peel potatoes and slice paper thin. Saute onion in oil until golden

brown.

Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low

heat, stirring until smooth and bubbly. Remove from heat. Stir in water

and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute.

Carefully stir in the potatoes. Remove from heat, cover and let stand

until ready to serve.

Mashed Potatoes with horseradish Cream (Kartoffelpuree Meerrettich)

 

Yield: 4 servings

 

5 ea Potatoes; Medium

1 x ;Boiling Water

1/2 ts Salt

2 tb Butter

1 x Pepper; Freshly Ground

1/2 c Sour Cream

1 tb Horseradish

2 ts Parsley; Minced

 

Peel and quarter potatoes. Cook in boiling salted water in medium-size

saucepan until tender, drain. Mash, adding 1 T butter and the pepper.

Add sour cream, horseradish, and minced parsley. Whip as for mashed

potatoes. Place in serving bowl; top with 1 T melted butter and serve.

 

German Potato Pancakes (Kartoffelpfannkuchen)

 

Yield: 4 servings

 

2 1/2 c Potatoes; (2 Large) *

3 c ;Water

1 ts Lemon Juice

1 ea Potato; Boiled, Mashed

1 ea Egg; Large, Beaten

2 tb Milk

1/2 ts Salt

1 x Vegetable Oil; As Needed

 

Grate raw potatoes on medium grater into water to which lemon juice has

been added. Place potatoes in a strainer or cheese cloth and drain off

liquid. Drain well.

Beat raw and cooked potatoes with egg, milk, and salt to form a batter.

Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in

hot oil in a large frypan. When firm on the bottom side, loosen edges and

turn. Brown on other side. Remove, drain on paper towel, and keep warm.

Continue until all batter is used. Serve immediately.

NOTE:

If potato cakes are served with savoury dishes, sprinkle with salt.

Sprinkle with

sugar if served with applesauce.

 

German Potato Soup

 

Yield: 4 servings

2 ea Potatoes; Medium

1 ea Bay Leaf; Small

1 ea Onion; Medium Size

1/2 ts Salt

4 Celery & Leaves; Stalks

2 tb Butter

2 tb Vegetable Oil

2 c Milk;Up to 3 Cups Maybe Used

Boiling Water

 

GARNISH

Parsley; Chopped

 

Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5

minutes in hot vegetable oil. In a large pot, add all of the vegetables

and cover with with just enough boiling water to cover. Place bay leaf and

salt in pot and boil vegetables until tender. Drain vegetables and reserve

liquid. Mash vegetables into vegetable stock; add butter. Thin soup with

milk as desired; heat until warm. (DO NOT boil). Ladle into soup bowls and

sprinkle with chopped parsley.

 

German Cucumber and Potato Soup

 

Yield: 4 servings

 

1 ea Cucumber; Medium

1 c Cream; Heavy

4 ea Potatoes;Med, Peel And Dice

1/2 c Milk

1 ts Salt

1 ea Green Onion; Grated

2 c Water; Cold

1 ts Dillweed; Dried OR 1 tb Fresh Dill; Chopped

1/4 ts Pepper; White

 

Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn

and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes

in salted water until the potatoes are very soft. Pour potatoes and

cooking liquid into a sieve or food mill set over a large bowl. Force

potatoes through. Return to the saucepan. Stir in pepper, cream, milk,

grated onion and the cucumber. Simmer gently about 5 minutes or until the

cucumber is tender. Add dill and season to taste. Serve hot.

 

 

Baked Spinach with Cheese (Uberbackener Spinat Mit Kase ()

4 servings

 

1 lb Spinach; Fresh *

1/2 lb Emmenthaler Cheese; Grated

1/4 lb Butter

1 tsp Paprika

1Onion; Large, Diced

1/8 tsp Nutmeg

2Garlic; Cloves, Minced

1/4 tsp Pepper

1/2 tsp Salt

 

Cut spinach into strips. In a large Dutch oven, heat butter until

bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach.

Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat.

Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of

the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and

pepper. Top with remaining cheese. Bake at 360 degrees F about 20 minutes

or until cheese bubbles.

[Guest guest]

Yum! These look great. I already have the ingredients for my Christmas dishes

(I couldn't bear facing the crowds at the grocery store tomorrow), but I

printed all these out and plan on using them this winter. I never realized

German food was so simple and delicious. Thanks so much, Julie.