Beetroot dumplings

Ingredients for 4 servings:

• 1 small onion(s)
• 1 clove(s) garlic
• 2 tbsp butter or olive oil
• 300 g beetroot, cooked, roughly diced
• 200 g white bread, stale, diced
• 100 g low-fat curd cheese
• 2 eggs
• ½ tsp caraway seeds, chopped
• some salt and pepper
• some parsley, finely chopped
• e.g. breadcrumbs

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Finely dice the onion and sauté in oil or butter until soft. Briefly sauté the crushed or chopped garlic. Then puree in a blender along with the beetroot and bread. Then mix in the quark and eggs. Season to taste. If necessary, thicken the dumpling mixture with breadcrumbs. Fold in the parsley. Let the mixture rest for 30 minutes. With wet hands, form small dumplings. Let them stand in boiling salted water for about 10-15 minutes. When they float to the top and roll slightly, they’re done.