Kloß

“Smeagol won't grub for roots and carrotses and - taters. What's taters, precious, eh, what's taters?"
"Po-ta-toes!" said Sam.

After a long day of training, there’s nothing like relaxing at a traditional Franconian eatery. I go to the Schützenhof, order a beer and take a look at the menu. Google is my friend, translating one unfamiliar word after another.

I order Hirschbraten (roast venison) with Blaukraut (red cabbage) and Kloß (block ?!?!). The Kloß turns out to be a local potato dumpling, squatting massively in the middle of the plate, starchy, glutinous, crunchy, and utterly alien.

Incredibly, I finish it.

Recipe: http://www.geniuskitchen.com/recipe/kartoffelkloesse-german-potato-dumplings-59894