Summer Veggie Knoephla Skillet

This recipe will transport you to the German countryside with its summery flavors, complemented by a base of Knoephla and sauerkraut. Dairy-free, this nuanced medley of textures and flavors offers a much-needed alternative to otherwise boring vegetable sides!

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Prep time20 min
Ready in45 min
PortionsPortions 4

Ingredients

KNOEPHLA

kosher salt
1 1/2 cups all purpose flour
3/4 teaspoon baking powder
black pepper freshly ground
1/8 teaspoon nutmeg freshly grated
1/4 cup parsley finely chopped
1/2 cup water
1 large egg

SKILLET

1 1/2 cups green beans
1 cup corn
kosher salt
1 pound sauerkraut drained
1 tablespoon Country Crock Plant Butter Tub with Olive Oil
2 tablespoons Country Crock® Plant Cream

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Make the knoephla (or feel free to substitute store-bought frozen knoephla.) Bring large pot of water to a boil and season with a small handful of salt.
In a medium bowl, whisk together flour, baking powder, 1/2 teaspoon salt, a few turns of freshly ground pepper, nutmeg, and parsley. Stir in water and egg and mix to form a shaggy dough.
Turn out the dough onto a clean work surface and knead for a few minutes, adding flour as needed to prevent sticking, until you have a smooth, stiff dough. Cover loosely with a damp towel or plastic wrap and let sit for 10 minutes.
Roll the dough out into a 1/2-inch thick blob and cut into 1/2-1/4 inch squares, dusting with flour so they don't stick together. Boil for 8-10 minutes, until cooked through (if using store-bough knoephla, boil for the same amount of time.) Drain and set aside.
Heat large skillet over medium-high heat and add Country Crock Plant Butter with Olive Oil. Add the green beans and corn, stirring occasionally, for 6-8 minutes. Add in the knoephla and cook for a few minutes, stirring occasionally, to get a little brown color on them. Reduce heat to medium-low, fold in the sauerkraut, and cook until warm.
Finish with the Country Crock Plant Butter with Olive Oil and the Country Crock Plant Cream. Season with black pepper and, if needed, salt. Top with parsley and serve.

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Summer Veggie Knoephla Skillet