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🍽️ Glazed Beetroot Dumplings

664 kcal · 30 min · 4 servings

Ingredients

• 100 g beetroot (cooked, peeled and cut into coarse pieces)
• 100 ml beetroot juice
• 3 organic free-range eggs (L)
• salt
• black pepper (from the mill)
• nutmeg (freshly grated)
• 20 g butter
• 0.5 onion (60 g), peeled and cut into fine cubes
• 200 g dumpling bread
• 40 g butter
• 80 g beetroot (cooked, peeled and cut into small cubes)
• 50 ml beetroot juice
• salt
• black pepper (from the mill)
• 2 pinch caraway (whole or ground)
• some fresh dill tips (coarsely torn)
• 1 small piece horseradish (peeled and grated)

Instructions

1. 1. Place the beetroot with its juice and the eggs in a tall beaker.
2. 2. Puree the mixture finely using a hand blender.
3. 3. Season the mixture with two good pinches of salt.
4. 4. Add some pepper.
5. 5. Stir in grated nutmeg.
6. 6. Heat the butter in a small pan.
7. 7. Add the onion cubes to the hot butter.
8. 8. Sweat the onions over medium heat for 2 to 3 minutes.
9. 9. Remove the pan from the heat once the onions are translucent.
10. 10. Let the onions cool down slightly.
11. 11. Place the dumpling bread in a bowl.
12. 12. Add the sautéed onions.
13. 13. Pour the beetroot mixture over the bread.
14. 14. Stir everything loosely.
15. 15. Let the mixture swell for 10 minutes.
16. 16. Season the mixture with salt.
17. 17. Add pepper.
18. 18. Stir in nutmeg.
19. 19. Wet your hands with water.
20. 20. Shape eight equal-sized dumplings from the mixture.
21. 21. Each dumpling should weigh about 70 grams.
22. 22. Fill a large pot with plenty of water.
23. 23. Salt the water generously.
24. 24. Bring the water to a boil.
25. 25. Add the dumplings to the boiling water.
26. 26. Bring the dumplings back to a boil.
27. 27. Reduce the heat as soon as the dumplings float to the surface.
28. 28. Simmer the dumplings over low heat for about 20 minutes.
29. 29. Foam the butter in a pan.
30. 30. Add the beetroot cubes to the pan.
31. 31. Add the beetroot juice.
32. 32. Toss the ingredients briefly.
33. 33. Season with two pinches of salt.
34. 34. Add pepper.
35. 35. Add the cumin.
36. 36. Lift the hot dumplings out of the water with a slotted spoon.
37. 37. Let the dumplings drain briefly.
38. 38. Add the dumplings to the pan.
39. 39. Toss the dumplings in the pan over medium heat for 1 to 2 minutes.
40. 40. Arrange the dumplings on pre-warmed plates.
41. 41. Add the cumin butter.
42. 42. Garnish with dill.
43. 43. Add freshly grated horseradish.
44. 44. Serve the dish.

Nutrition per serving

• kcal: 664
• Protein: 25 g · Fett/Fat: 37 g · Carbs: 57 g