Ingredients for the beetroot dumplings
for 4 persons
- 8 stale bread rolls, cut into slices (approx. 400 g)
- 1 onion, finely diced
- 20 g butter
- 6 free-range eggs
- 120 ml milk
- 60 g curd cheese, squeezed out
- 200 g cooked beetroot
- Salt, pepper, nutmeg
- 2 tbsp vinegar
Preparation of the 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 the warm milk and onions over it. 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. - Turn 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.
Vegetable straw
Ingredients for the vegetable straw
- 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 deep-frying oil
Preparation of the vegetable straw
Add a little salt to the vegetable strips and flour them. Then deep-fry in a shallow pan in oil heated to approx. 170°C for 1 minute. Drain on kitchen paper.
Horseradish sauce
Ingredients for the horseradish sauce
- 1 finely diced onion
- Sections of vegetable strips
- 50 g butter
- 50 ml white wine
- 50 ml water
- 250 ml cream
- 50 g flour
- 4 tbsp creamed horseradish
- Salt, pepper
Preparation of the horseradish sauce
Sweat the onions with 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 slices and simmer over a low heat until the desired consistency is achieved. Remove from the heat, add the creamed horseradish and mix everything together. Pass through a fine sieve and season to taste with salt and pepper.
Recipe from Tafernwirt Reutberg
