Bavarian Radigmias with Bread Dumplings
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 radish (s), black
- 1 tablespoon brandy vinegar
- 1 tablespoon salad oil
- 1 teaspoon, heaped salt
- pepper
- water
Print Recipe
Pin Recipe Instructions
- Peel the radish and grate finely in a bowl (alternatively, chop in a blender). Then pour the salt over it, mix everything well and let it steep for about 20 minutes. This means that water is withdrawn from the radish - “The radish must tear (cry)”.
- Now add the vinegar and oil. Add enough water to create a mushy consistency (see recipe picture). Season with pepper to taste.
- Traditionally, dip the bread dumplings piece by piece in Radigmias and eat them.
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