Kneidlach in Yassa Sauce — Jewish Food Society

Ingredients

• 1 teaspoon turmeric powder
• ¼ bunch flat leaf parsley, roughly chopped
• 1 stalk celery, roughly chopped
• 1 scallion
• 3 cloves fresh garlic, peeled and smashed
• 1 shallot, peeled and roughly chopped
• ½ small red onion, sliced
• ½” piece ginger, peeled and roughly chopped
• ½ small Scotch bonnet pepper
• 1 small cube kosher beef bouillon, crushed
• ½ tablespoon neutral oil
• 3 tablespoons neutral oil
• 1 cup sliced yellow onions
• 2 tablespoons minced garlic
• 1 ½ teaspoons kosher salt
• 1 tablespoon coconut sugar
• ⅓ cup fresh lemon juice
• 1 tablespoon prepared white horseradish
• 2 tablespoons West African wet seasoning
• ½ cup chicken stock
• 1 small beef bouillon cube
• 2 cups cooked kneidlach (we like the matzo balls from this recipe)