Top 7 Austrian Side Dishes

Käseknödel is a traditional dumpling enriched with cheese originating from Tyrol and South Tyrol. These cheese dumplings are typically served as a side dish that shows an inventive way of using leftover stale bread. The stale bread is mixed with cheese, eggs, butter, milk, onions, parsley, salt, and pepper. Käseknödeln are usually boiled in water or fried in butter on both sides until golden brown and then served in a broth or with various salads and stews.Expand

Spinatknödel is a spinach dumpling from Tyrol that is usually served as a side dish. It provides an inventive way of using up leftover stale bread, which is combined with a combination of spinach, eggs, butter, garlic, onions, and cheese, preferably parmesan. After they have been boiled, the dumplings are traditionally drizzled with melted butter and sprinkled with grated cheese.Expand

Pilzeknödel or canederli ai funghi is a traditional dumpling enriched with mushrooms. The dumplings originate from Tyrol and South Tyrol and they're typically served as a side dish that displays an inventive way of using leftover stale bread. The bread is usually mixed with mushrooms (porcini or chanterelle), eggs, butter, milk, onions, parsley, salt, and pepper in order to make the dumplings. Pilzeknödel are boiled in water or fried in butter on both sides until golden brown. They're typically served in a broth or with a variety of stews. Mushroom dumplings can also be enjoyed as they are, sprinkled with grated Parmigiano-Reggiano.Expand

Cremespinat, also known as creamed spinach, is a classic side dish popular in German-speaking countries. It consists of spinach that is cooked and blended with a creamy sauce made from ingredients like butter, milk, flour, onions, and garlic. The spinach is typically seasoned with salt, pepper, and nutmeg to enhance its flavor. This dish has a rich, velvety texture and is often served alongside fried eggs or meats such as schnitzel or roast, making it a comforting and nutritious addition to a meal.Expand

Geröstete knödel mit ei is a traditional dish made from leftover bread dumplings. The dumplings are sliced and fried in butter until they are crispy and golden brown. Eggs are then added to the pan and scrambled with the dumplings, creating a hearty and flavorful combination. This dish is often seasoned with salt, pepper, and chives, and can be served with a side salad or pickles. It's a popular and economical way to use up leftovers, transforming them into a delicious and satisfying meal.Expand

Kartoffelschmarrn is a traditional and Bavarian dish, resembling a savory potato pancake or scramble. It is made by grating raw potatoes and mixing them with eggs, flour, and seasonings such as salt and nutmeg. The mixture is then fried in a pan until golden brown, often with onions and sometimes with bacon or ham for added flavor. The texture is crispy on the outside while remaining soft and tender on the inside. Kartoffelschmarrn is typically served as a hearty main dish, often accompanied by a fresh salad or sour cream.Expand

Greste krumpian is a traditional potato dish that translates to "roasted potatoes." This simple yet flavorful dish typically involves cooking, then frying or roasting sliced or diced potatoes until they are crispy and tender on the inside. The potatoes are usually seasoned with salt, pepper, and sometimes other spices or herbs. They may be cooked with onions and bacon to add extra flavor and richness. Greste krumpian is often served as a side dish, complementing a variety of main courses.Expand