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BAKED KNEES WITH CHEESE SAUCE

Barley dumplings with cheese sauce

A delicious and filling dish that combines traditional barley flour pasta with a smooth and creamy cheese sauce. The barley noodles add a rustic flavor and higher nutritional value than regular pasta, while the melted cheese creates a velvety smooth sauce that ties the whole dish together. The result is a perfectly balanced dish – a simple yet flavorful dish, perfect for a quick lunch or dinner. For extra crunch, the entire dish can be baked with breadcrumbs or cheese until golden brown.

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INSTRUCTIONS

  • 1.Cook the elbows in salted water according to the package instructions. Drain and set aside some of the water (for thinning the sauce if necessary).
  • 2.Prepare the cheese sauce: Melt the butter in a small saucepan. Add the flour and fry briefly until a light brown colour forms (about 1 minute). Add the milk, stirring constantly. Stir until the sauce thickens. Turn off the heat, stir in the grated cheese. Let it melt. Season with salt, pepper and a pinch of nutmeg if desired.
  • 3.Mix the knuckles with the sauce and serve straight, to taste, or:
  • 4.Bake: Transfer the mixture to a baking dish. Sprinkle with grated cheese or breadcrumbs, if desired. Bake for 10–15 minutes at 180 °C, until the top is golden brown.

INGREDIENTS

  • 200 g barley groats
  • 1 tablespoon butter
  • 1 tablespoon plain flour
  • 250 ml milk (plant-based milk is fine too)
  • 100–150 g cheese (e.g. cheddar, emmental, gouda – or a mixture)
  • Pinch of nutmeg (optional)
  • Salt, pepper to taste

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