176 germain recipes

Erbsenpuree, a traditional German yellow split-pea puree with carrot, turnip, marjoram, and thyme, thickened with a butter-flour roux and beaten until fluffy.

German bacon rouladen: paper-thin round steak smeared with Dijon, rolled around bacon and onion, browned in flour, then braised in its own pan gravy. A classic Bavarian comfort-food roll.

Yellow split pea puree with carrots, turnip, and herbs, slow-simmered in stock then blended silky smooth with a buttery onion roux for rich, velvety flavor.

Ochsenschwanzsuppe is the classic German oxtail soup. Slowly simmered oxtails build a rich beef stock, then puree with root vegetables and finish with Madeira.

German-style cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, no eggs. Naturally creamy from reserved starchy potato water.

Gefuellte Maultaschen, Swabian stuffed pasta triangles filled with smoked meat, sauteed bread cubes, and scallions, simmered and served in hot broth.

Bavarian-style Schweinshaxe with pork hocks braised tender in vegetables, then roasted with beer until the skin crisps. Serve with dumplings or sauerkraut.

Authentic Westphalian pumpernickel bread baked low and slow for 12 hours creates dense, dark, slightly sweet rye bread with traditional German flavor.

Bodebiremus is a rustic German potato mush made with boiled potatoes, milk, and a touch of flour, topped with crispy cracklings or toasted breadcrumbs. Simple Bavarian comfort food at its finest.

German Brussels sprouts simmered in beer until tender, drained, and tossed with butter and salt. A traditional Bavarian side dish where the beer adds malty sweetness and tames the bitterness.

Quick skillet cabbage sauteed with celery, green pepper, and onion until crisp-tender. A simple, low-calorie vegetable side dish that's on the table in 15 minutes flat.

Tender carrots braised in dark beer with butter and a touch of sugar. This German-inspired side dish is hearty, earthy, and ready in 40 minutes with just 5 ingredients.

A jewel-red Christmas borscht simmered with beets, garlic, bay leaf, and lemon juice, then topped with cool sour cream and fresh dill. Light, earthy, and ready in 45 minutes for your holiday table.

German red beet salad marinated in vinegar, caraway seeds, horseradish, and ground cloves. A tangy, earthy side dish that improves as it sits.

German-style tomato salad with a tangy vinegar, oil, and Worcestershire dressing seasoned with basil and thyme. Chilled and served on lettuce leaves.

German beer-braised carrots (Karotten in Bier Gedunstet) with butter, a pinch of sugar, and salt. A simple 5-ingredient side that turns humble carrots into a malty, glossy vegetable.