Roasted goose leg with stuffed apples and polenta
Step 1/3
- 4 tbsp parsley
- 2 onions
- 100 g unsalted butter
- cutting board
- knife
- frying pan
- cooking spoon
Finely chop the parsley. Peel the onions and dice. Add the butter to a frying pan with the onions and fry.
Step 2/3
- 250 ml whole milk
- 4 eggs
- 400 g bread rolls
- 50 g flour
- salt
- pepper
- bowl
- whisk
In a bowl, whisk milk and eggs together. Season with salt and the pepper. Cover the rolls with the milk-egg mixture and let soak for approx. 10 min. Then, add the flour, onions, and parsley and shape with moist hands into 8 balls.
Step 3/3
- salt
- pot
- slotted spoon
Bring a large pot of water and salt to a simmer (not a boil) and cook the dumplings for approx. 15 min. Remove with a slotted spoon and enjoy!
