Beetroot dumplings with brown butter, horseradish and chives

Ingredients for 2 servings:

• 1 tbsp butter
• 1 m.-sized onion(s)
• 100 ml milk
• 100 g wholemeal bread (spelt wholemeal bread), diced
• 130 g beetroot (beetroot), cooked, chopped
• 2 small eggs
• 75 g quark (cottage cheese)
• 1 pinch of caraway powder
• Salt and pepper, freshly ground
• 3 tbsp spelt flour
• 55 g butter
• 1 beetroot (beetroot), cooked, diced
• 1 small piece(s) horseradish, freshly grated
• 1 small bunch of chives

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 10 minutes

For the dumplings, melt the butter and sauté with the onions until translucent. Add the milk, heat through, and pour over the spelt cubes. Using a hand blender, finely purée the chopped beetroot with the eggs, curd cheese, salt, pepper, and caraway seeds, then add to the dumpling mixture. Mix everything together. Stir in the spelt flour and let it sit for about 30 minutes, ideally in the refrigerator. Heat the butter until it turns light brown. Boil salted water and bring to a boil. With wet hands, form 8 small dumplings from the cooled mixture and simmer gently in the water for 15 minutes. Remove with a slotted spoon and drain. Toss in the browned butter in a pan with the diced beetroot. Serve on warmed plates and sprinkle with horseradish and chives. Tip: If you have a steamer, I recommend cooking the dumplings in it. This makes them much fluffier.