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Potato and Pumpkin Dumplings with Horseradish
- Serves
4
- Difficulty
Easy
By Paul Gayler
Published 2010
German-style Knödel such as these are a typical northern European way of making the best of potatoes. They can be served simply with melted butter but I also like to serve them as a garnish for a rich beef and vegetable stew.
Ingredients
100 g 4 oz 125 g 4½
Method
Heat half the butter in a frying pan, add the pumpkin cubes and fry until golden all over. Season with salt and pepper and add the water. Reduce the heat, cover the pan and cook until the pumpkin is tender. Leave to cool.
Place the potatoes in a pan, cover with cold water, then add a little salt and bring to the boil. Reduce the heat and simmer until tender, then drain well and mash unt
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