Herbs # 03 Parsley - Bayerisch Semmelknödelsuppe

Hi, everyone! Today is our third day of herbs. Today is the day of Parsley!

There are many different sorts of parsley, but we use most commonly two types: The curly-leaf typically used as a garnish, and has a bitter taste in comparison to the flat-leaf-parsley which has more flavor is more pungent even more used for cooking.

Parsley is a great herb for your dishes as it is fresh, vibrant with a lemony aroma.

In my opinion, dried parsley has no flavor at all. It is better if you freeze chopped parsley for further use than to used the dried version. And most importantly always add parsley at the end of the dish preparation or the heat will wreck its flavor.

It is a good pair with seafood, mussels, chicken, soups, butter and lemon. Or it is a good in a mixture of other herbs mainly chives and garlic.

I say that because the garlic taste stays in your breath afterward. When adding parsley, it helps to fresh the breath.

Today I have for you a German recipe: Bayerische Semmelknödel. Knödel is a rounded dumpling eaten in German language countries. It is always a side dish to the Schweinbraten, Sauerbraten, and all this sort of roasted meat.

But it can be consumed as well as a Semmelknödelsuppe. I will use for sure parsley to give the unique taste.

You are going to need:

⋅ 3 bread rolls (Brötchen)
⋅ 0.12L of milk
⋅ ½ onion chopped
⋅ Bunch of parsley chopped (to taste)
⋅ 10g of butter
⋅ 1 egg
⋅ 2 cloves of garlic minced
⋅ 10g of flour
⋅ Salt, pepper, and nutmeg to taste

For the broth:

· 1 liter broth your preference
· 1 minced carrot
· 1 sliced leek
· 2 tbsp. onion chopped

Enjoy with a german style beer Weißenbier!

Видео Herbs # 03 Parsley - Bayerisch Semmelknödelsuppe канала Juju Paris