The term "Motten" for carrots is actually not a typical Frankfurt term, but rather originates from the Wetterau and the Vogelsberg. The "Motten with dumplings" belong however without question to the popular specialities of the Main metropolis. For the preparation of this delicacy you need the following ingredients:
Ingredients
- 1 kg of floury potatoes (500 grams cooked, 500 grams raw)
- 700 grams of Kassler
- 2 tbsp butter
- 1 litre meat stock
- 1 onion
- 1 kg carrots
- 1 bunch parsley
- 1 egg
- Salt
- Pepper
- 1 clove garlic
Preparation:
This specialty takes a little prep time. First, you need to boil half of the potatoes, and the raw potatoes need to be peeled and grated. Of course, to make it a little easier, you can use ready-made dumpling dough instead of the raw potatoes. You will need to peel the cooked potatoes and then mash them (using a potato ricer if you have one). Mix the whole with the grated raw potatoes (or the dumpling dough) together with the egg to a dough, which you season with salt and pepper. Now form the dumplings out of it.
Now you need to wash and peel the "moths" and then cut them into oblong pieces. Chop the onions into small cubes. Now, put the butter in a pot and once it melts, add the onions and fry them until translucent. Then add the carrots and the clove of garlic. Place the piece of pork loin on top and pour in the meat stock. Now bring the whole thing to the boil.
When the broth boils, add the dumplings, which you now let cook for about 10 minutes. Now take out the pork loin and get it ready to serve by slicing it. Take out the dumplings and moths next. Drain and place on the plates. Garnish the whole thing with fresh, chopped parsley, add the meat and the frankfurter moths with dumplings are ready.