Wëllkarkniddelen Dumplings with Lovage Cream & Spring Vegetables

Instructions

The “Kniddelen“:

1.  To make the “Kniddelen”, sauté the shallot and garlic and mix with the remaining ingredients in a blender. Make small dumplings and poach in salted water. Alternatively, place the mixture in ramekins and cook in a steamer at 75°C for 15 minutes.
2. Clean, peel and cut the vegetables into the desired shape. Blanch in a pan of boiling water and then rinse.
3. Place the raw ham on a tray with baking paper, cover with a second sheet of paper and weigh down with another tray. Bake in the oven at 160°C for 25 minutes. Lightly toast the walnuts in a pan.

The lovage cream:

1.  Blend the lovage with the oil in a stand mixer until the mixture has reached +/- 65°C as a result of the friction. Strain through a fine sieve and leave to cool in the fridge. Add the remaining ingredients to the stand mixer. Blend the ingredients until foam is formed by the egg white. Then slowly add 100 g of the lovage oil while continuing to blend the cream. Then pour into a piping bag.
2. Before serving, heat the “Kniddelen” in a little melted butter and sauté the vegetables. Spread some lovage cream on the plate, arrange the “Kniddelen” and the vegetables on top. Garnish with the ham, walnuts, sour cream, remaining lovage cream and herbs/flowers.

Recipe: Steve Lentz
Photo: Marc Dostert