Lunch

Charred Bavarian Turnip & Wild Mushroom Broth with Crispy Rye Bread Knödel

Name: Charred Bavarian Turnip & Wild Mushroom Broth with Crispy Rye Bread Knödel
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 servings
Ingredients: 1 pound Bavarian turnips (or hakurei), halved; 6 oz mixed wild mushrooms (chanterelle, cremini, porcini), cleaned, halved; 1 medium onion, quartered; 2 cloves garlic, crushed; 1 bay leaf; 1 teaspoon caraway seeds, lightly crushed; 1 liter beef or mushroom stock; 3 cups dense rye bread, cut into ½-inch cubes (preferably day-old); 2 tablespoons unsalted butter; 2 tablespoons fresh parsley, chopped; sea salt and cracked pepper to taste; 2 tablespoons neutral oil for frying knödel

Burnished Bavarian turnips and chanterelles simmered in a dark mushroom-beef broth infused with caraway and bay, crowned with golden-fried rye bread dumplings. A humble yet profound dish that tastes like a Black Forest autumn, captured in a summer soup.

1312cal 42gprotein 205gcarbs 39gfat 15min prep 45min cook 2serves

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