Potato Pudding with Watercress

Last Updated on November 29, 2024

A dip made from buns, onions, eggs and other ingredients, served with a side of watercress tossed in a cream sauce.

Ingredients:

40 g of butter + to grease 1/4 l of milk 5 pcs of yesterday’s buns 2 pcs eggplant 1 pc onion chopped parsley ground pepper salt For the sauce: 50 g grated cheese 20 g butter 1/4 l whipping cream 1/4 l milk 1/4 l milk 1 tbsp smooth flour ground pepper a handful of chopped watercress salt

Procedure:

1. Cut the mushrooms into small cubes and pour hot milk over them
2. Add the peeled, diced onion to half of the melted butter, fry briefly, then stir in the finely chopped parsley and mix well
3. Beat the remaining butter with salt and pepper, beat in the egg yolks one at a time, add the onion and parsley, the squeezed buns, mix and finally stir in the stiff egg white mixture 4. Arrange the resulting mass in a buttered smaller bundt cake tin, cover tightly with foil, place in a baking dish with warm water and cook in a preheated oven at 180 °C for about 1 hour, then remove the foil, tip the cake and serve with sauce.
5. In the meantime, prepare the sauce; add the flour to the melted butter and prepare a light roux, pour in the milk and whisk and boil for a while, then add the grated cheese to the hot sauce, stirring constantly, let it melt well, add salt and pepper to taste and finally stir in the chopped watercress.