Beetroot dumplings
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Ingredients
For the cams:
500 g Floury potatoes
200 g Cooked beets
1 Teaspoon(s) Lemon zest
2 Egg yolk
100 g Flour
100 g Breadcrumbs
Some Salt, cayenne pepper and nutmeg
For the vegetables:
500 g Cooked beets
100 g Red onions
2 Tablespoon(s) Olive oil
1 Tablespoon(s) Balsamic vinegar
Some Salt, pepper and chili flakes
Preparation
1. Dice the peeled potatoes and cook in salted water for about 20 minutes. Finely dice the beetroot. Press the potatoes through a ricer and mix with the lemon zest and beetroot. Carefully stir in the egg yolk, flour and breadcrumbs. Season with salt, pepper and nutmeg.
2. Form dumplings with two spoons, bring salted water to the boil, turn back and let the dumplings simmer in the no longer boiling water until they float to the top. Keep the dumplings warm in a buttered dish in the preheated oven.
3. For the vegetables, dice the beetroot and onions. Briefly fry in olive oil. Season with salt and pepper and simmer for 15 minutes at a low temperature until soft. Season with balsamic vinegar and a few chili flakes. Brown the butter in a pan and stir in the horseradish.
4. Place the dumplings in a deep plate, arrange the beetroot vegetables and pour butter over them. If necessary, the vegetables can be pureed.
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