Thuringian potatoes

Thüringer klöpße
Preparation time: 1 hour - serves 6

Ingredients: 2 kg. potatoes, 1 1/2 l. milk, 50 g. semo­lina, a slice of sandwich loaf, butter, salt, pepper.

Peel and grate the potatoes into Juliennes. Rinse thoroughly in cold water to remove starch. Dry well in a cloth. Thin the semolina with the milk and pour this liquid porridge onto the potatoes. Add salt and pepper and knead by hand. Brown bread cubes with butter in a frying pan. Arrange round lumps of potatoes around each crisply fried crouton. Poach these little balls in salted simmering water. Take them out when they surface. Drain and keep hot.
Traditionally, they are served with roast goose in Germany.