"Blood soup" with oat bones

Ingredients for 4 servings:

• 150 g oatmeal, fine or oat flakes
• 1 pinch of salt
• 1 pinch of nutmeg
• 60 g butter, soft
• 1 egg(s)
• 2 tbsp wheat flour
• 1 onion(s), chopped
• 2 tbsp oil
• 500 g apples, sour
• 1 carrot(s), grated
• 1 parsley root(s) or parsnip
• 500 g beetroot, grated
• 1 pinch(s) of pepper
• 1 tbsp spring onion(s), cut into rolls

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Gives you strength for a long Halloween night.

Mix the oatmeal with salt and nutmeg. Knead in the softened butter. Finally, thicken with the egg. Let the dough rest for 30 minutes. Preheat the oven to 190°C (top/bottom heat). Line a baking sheet with baking paper. Roll out the dough on a floured surface to the thickness of a knife’s back. If the dough is too soft, knead in a little more flour. Cut out the knuckles. If you don’t have a suitable cutter, cut strips and shape the ends by hand. Place the knuckles on the baking sheet and bake for about 12 minutes until golden brown. For the soup, sauté the onion in oil over low heat until translucent. Peel the apples, remove the cores, and finely slice the flesh. Fry the apple slices with the onion until lightly caramelized. Briefly fry the root vegetables. Stir in the beetroot. Pour in just under 1 liter of water and simmer for 25–30 minutes. Purée if desired. Season with salt and pepper. Sprinkle with spring onions and serve with the knuckles.