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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.

Recipe from the farmer's kitchen

Christian Pinggera

Farmer from farm Schnalshuberhof

Roter Hahn/Frieder Blickle ©

Ingredients

Makes 12

90 MIN.

• 50 g
  leeks
• 300 g
  gorgozola cheese
• 50 g
  mascarpone
• 150 ml
  cream
• 500 g
  salt, pepper
• a little chopped parsley
• 2
  free-range eggs
• salt, pepper
• caraway seeds
• 2 dspn
  flour
• cream cheese

Print recipe

www.roterhahn.it

Instructions - Beetroot dumplings

• 1.

  Step
  First boil and purée the 3 beetroot.
• 2.

  Step
  Finely chop the onion and leek, briefly sauté and heat the milk until lukewarm.
• 3.

  Step
  Combine 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.
• 4.

  Step
  Then shape dumplings and put a sugar-cube-sized piece of cream cheese at the centre of each dumpling before closing dumplings.
• 5.

  Step
  In 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.
• 6.

  Step
  Serve the dumplings and pour over the gorgonzola sauce.
•  
  Happy cooking

Christian Pinggera

Farmer from 'Roter Hahn Buschenschank'

Schnalshuberhof in Algund

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