Starter
Beetroot dumplings
Beetroot dumplings
This dumpling variant brings a lot of colour to the plate. They are best steamed so that they maintain their red colour.
Christian Pinggera
Farmer from farm Schnalshuberhof
Ingredients
Makes 12
90 MIN.
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3beetroot
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1/2onion
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1/2leek
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500 mlmilk
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500 gdumpling bread (in cubes)
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a little chopped parsley
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2free-range eggs
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salt, pepper
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caraway seeds
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2 dspnflour
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cream cheese
50
g
leeks
300
g
gorgozola cheese
50
g
mascarpone
150
ml
cream
salt, pepper
Instructions - Beetroot dumplings
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1.StepFirst boil and purée the 3 beetroot.
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2.StepFinely chop the onion and leek, briefly sauté and heat the milk until lukewarm.
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3.StepCombine the beetroot purée, onion, leek and milk with the day-old bread, parsley and eggs and season with salt, pepper and caraway seeds. Dust the mixture with a little flour and leave to rest.
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4.StepThen shape dumplings and put a sugar-cube-sized piece of cream cheese at the centre of each dumpling before closing dumplings.
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5.StepIn the meantime, briefly sauté the leek in hot oil, add the gorgonzola and the mascarpone and melt a little. After adding the cream, simmer for a short time, then purée.
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6.StepServe the dumplings and pour over the gorgonzola sauce.
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Happy cooking