Beetroot dumplings with horseradish and chives

Ingredients for 2 servings:

• 1 tbsp butter
• 1 small onion(s), finely diced
• 150 ml milk
• 150 g dumpling bread (spelt bread, diced)
• 200 g beetroot (beetroot), cooked
• 2 eggs
• 100 g low-fat quark (cottage cheese)
• 1 pinch of caraway powder
• 3 tbsp plain wheat flour
• 80 g butter
• 1 beetroot (beetroot), cooked and diced
• 1 horseradish (horseradish root), freshly grated
• 1 bunch of chives, finely chopped
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes

suitable as a vegetarian main course or as a side dish

Melt 1 tablespoon of butter in a saucepan, sauté the onions until translucent, add milk, and pour everything over the dumpling bread. Purée 200g of beetroot in a blender with the eggs, curd cheese, salt, pepper, and caraway seeds until finely ground. Add to the dumpling mixture, mix everything together loosely, stir in the wheat flour, and refrigerate the mixture for at least 30 minutes. Heat 80g of butter over low heat until lightly browned, then bring a large pot of salted water to a boil. With wet hands, form the mixture into about 12 small dumplings and cook them in gently simmering salted water for about 15 minutes. (To be on the safe side, I make them in a steamer so they don’t fall apart.) Lift them out with a flat slotted spoon, drain well, and toss in a non-stick pan with the diced beetroot in the brown butter. Serve the fluffy dumplings on warmed plates with brown butter, horseradish, and chives. A truly delicious vegetarian dish, or a unique side dish for game! Caution: Wear gloves when handling the beets, as otherwise your hands will turn red.