Beetroot dumplings with Parmesan and browned butter

Ingredients for 4 servings:

• 200 g bread rolls from the previous day
• 150 ml milk
• 250 g beetroot
• 3 spring onions
• 1 tsp butter
• 2 eggs
• 1 tbsp flour
• Salt and pepper, freshly ground
• 1 handful of rocket
• 1 tsp vinegar
• 1 tsp oil
• 50 g butter for browning
• 100 g Parmesan

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

South Tyrolean recipe

Finely dice the rolls, pour the milk over them, and let stand for 30 minutes. Cook the beetroot, let it cool, peel it, and then finely chop it (wear rubber gloves). Trim, wash, and finely dice the spring onions, then fry briefly in butter or margarine, then let it cool. Mix the beetroot, rolls, spring onions, eggs, and flour, seasoning with salt and pepper. Let the mixture rest for about 15 minutes. Then form 20 dumplings and place them in boiling salted water, letting them stand for about 10 minutes until cooked through. Then remove from the water and drain on kitchen paper. Wash the rocket, let it dry, and arrange on plates. Drizzle with vinegar and oil and season with salt and pepper. Brown the butter in a small saucepan. Grate the Parmesan cheese. Arrange the dumplings on the plates with the rocket, drizzle with the brown butter, and sprinkle with the shaved Parmesan cheese.