Quenelles Nature
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 glass water (approx. 50 ml)
- 1 glass milk
- 1 glass semolina, (durum wheat semolina)
- 1 egg (s)
- 1 pinch (s) salt
- Nutmeg, optional
Print Recipe
Pin Recipe Instructions
- Bring the water and milk to the boil with salt and, if desired, nutmeg. Add the semolina and stir on the stove until the mixture turns into a large lump that separates from the pan. Take the pot off the stove and let the porridge cool slightly. Add the egg and stir vigorously until smooth.
- Bring water to a boil in a saucepan. Shape the quenelles in your hand: to do this, the right-hander has to spread water or butter into the left hand so that the mass does not stick. The Quenelles nature are small, approx. 5 cm long and 1.5 cm thick. They are put in the boiling water and once they float on the surface, they are cooked through.
- The quenelles are suitable both as a soup and as an accompaniment to ragouts. Also very good as a vegetarian main course, gratinated with cheese.
- They are very suitable for freezing in advance.
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