
Beetroot dumplings
Recipe of the region Tölzer Land
Ingredients for 4 people
8 stale bread rolls, cut into slices (approx. 400 g)
1 onion, finely diced
20 g butter
6 eggs free range
120 ml milk
60 g curd cheese expressed
200 g cooked beetroot
Salt, pepper, nutmeg
2 tbsp vinegar
Preparation of Beetroot dumplings
- Finely dice half of the beetroot and blend the other half. Sauté the diced onion in butter until translucent, deglaze with the milk and heat the milk over a low heat.
- Place the dumpling bread in a bowl and pour over the warm milk and onions. Add the curd cheese and beetroot and fold in carefully. When the mixture has cooled down enough, add the eggs, salt, pepper and nutmeg to taste and mix again carefully, until the mixture has an even red colour.
- Twist off the dumplings and cook in boiling salted water with 2 tbsp vinegar for 15-20 minutes with the lid on, depending on the size.
Recipe from Tafernwirt Reutberg
Recipe of the region Tölzer Land »

Vegetable straws
Ingredients
50 g yellow beetroot, cut into thin strips, 50 g celery, cut into thin strips, 50 g leek, cut into thin strips, 100 g wheat flour 405, 1 litre frying oil
Preparation
Salt the vegetable strips a little and coat them in flour. Then fry them in the oil, which should be around 170°C, in a shallow pan for 1 minute. Leave them to drain on kitchen paper.
Cress Sauce
Ingredients
1 onion finely diced, vegetable scraps, 50 g butter, 50 ml white wine, 50 ml water, 250 ml cream, 50 g flour, 4 tbsp horseradish cream, salt, pepper.
Preparation
Sweat the onions in the butter in a pan until translucent. Add the flour and stir well. Add the white wine, water and cream and stir well. Add the vegetable scraps and simmer over a low heat until the desired consistency is achieved. Remove from the heat, add the horseradish cream and blend everything together. Strain through a fine sieve and season with salt and pepper to taste.
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