Recipe: Knoedel

1 Cook the potatoes in water or steam, then pass them quickly through a vegetable mill with a fine grid. Pour into a bowl, then add, with a spatula, the mixed flour, stir, then add the beaten eggs, onions, chopped parsley, salt and freshly ground pepper.
When the mixture becomes compact, cover and refrigerate for at least 1 hour.

2 Then, form balls and plunge them into boiling water or a good beef broth (prepared or in an Ariake sachet) for 25 minutes at a very gentle boil.

3 Drain and serve with sautéed lardons of country bacon and toasted slices of baguette bread.