John Myers
Contents
show
Beetroot Dumplings with Horseradish Cream Sauce
The perfect beetroot dumplings with horseradish cream sauce recipe with a picture and simple step-by-step instructions.
for the beetroot dumplings
- 1 piece Onion
- 1 tbsp Cold pressed olive oil
- 300 g Dumpling bread or 6 stale rolls
- 200 g Boiled beetroot
- 200 ml Vegetable broth
- 3 piece Free range eggs
- 100 g Grated cheese
- 1 tbsp Chopped parsley
- 0,5 tsp Ground caraway
- Salt and pepper
for the horseradish sauce
- 1 piece Onion
- 1 tbsp Butter
- 400 ml Vegetable broth
- 2 piece Potato approx. 200 gr.
- 100 ml Cream
- 30 g Grated Parmesan
- 2 tbsp Cream of horseradish
for seasoning
- Salt and pepper
- Sugar
- Freshly squeezed lemon juice
- Parsley for garnish
Preparation of beetroot dumplings
- Peel, wash and dice the onion. Heat olive oil and fry the onion cubes until golden brown. Set the pan aside and let the onion cool.
- Cut the rolls into small cubes and place in a large bowl. Cut the pre-cooked, peeled beetroot into small pieces (use gloves, it turns very red), puree with 100 ml vegetable stock and add to the bread. Mix the eggs well with the remaining 100 ml vegetable stock and pour over the white bread cubes.
- Mix in the cooled onion, cheese and parsley. Season to taste with salt, pepper and caraway seeds and knead, ideally with your hands. The beetroot mass should be juicy and firm. If necessary, even out the consistency with breadcrumbs or broth. Cover the dumpling mixture and let it steep for 30 minutes.
- Form 12 dumplings from the beetroot dumpling mass with wet hands (tennis ball size). Bring plenty of salted water to a boil in a large saucepan (I add 1 bay leaf and 3 allspice grains). Reduce the heat, the water should be gentle, and cook the beetroot dumplings in it for 12-15 minutes. At the beginning of the cooking time, gently shake the pot or, if necessary, remove the dumplings from the bottom so that they do not stick to the bottom.
Preparation of the horseradish cream sauce
- Peel the onion, wash and finely dice. Melt the butter in a saucepan and sauté the onion cubes until translucent. Deglaze with vegetable stock.
- Peel, wash and finely grate the potatoes, add and cover and simmer for 10 minutes. Add the cream and Parmesan, stir until the sauce is thick enough.
- Finely puree the horseradish sauce with a hand blender. Finally, depending on the degree of spiciness, stir in the creamy horseradish and season with salt, pepper, sugar and lemon juice.
Serving
- Place a horseradish mirror on a preheated plate, place 2 or 3 beetroot dumplings on top and sprinkle with finely chopped parsley, serve. It is best to put a salad of your choice or stewed vegetables on a separate plate.
info
- The beetroot dumplings can be served as an accompaniment to meat dishes or enjoyed with melted, lightly salted butter and plenty of freshly grated Parmesan and they can be frozen wonderfully.
- The horseradish cream sauce also tastes delicious with beef, potatoes, minced meat and much more.
🙂
- ~ ❀ ~ Have fun trying it out and good luck! ~ ❀ ~
Facebook Comments