Regional German Food: Grüne Soße mit Kartoffeln und Ei (Green Sauce with potatoes & egg), a specialty from the state of Hessen in Central Germany, also called “Frankfurter Grie Soß” in Frankfurt dialect. The Frankfurt-style is made exclusively from 7 fresh herbs, namely parsley, chives, chervil, borage, sorrel, garden cress, and salad burnet together with sour cream, oil, vinegar, salt, mustard, and hard boiled eggs. Local area versions, often linked to seasonal availability, include dill, shallots, lovage, lemon balm, even spinach. The sauce is served cold over Pellkartoffeln (peeled boiled potatoes) or with rye bread, as an accompaniment to either hard-boiled eggs or beef brisket. It may also be served with fish or as a side dish to barbecue. A local specialty called Frankfurter Schnitzel comes with green sauce and apple cider (Apfelwein). Green sauce was supposedly Goethe’s favorite condiment. In many Hessian families, it’s part of the traditional meal eaten on Gründonnerstag (literally Green Thursday, as in Maundy Thursday).
More vegetarian dishes: http://willkommen-in-germany.tumblr.com/search/vegetarian