John Myers
Ingredients for 2 servings:
- 220 g beetroot from the jar
- 400 g mushrooms
- 20 g wheat bran
- 1 tsp, heaped vegetable stock
- 350 ml water
- 30 g margarine
- 2 tbsp cornstarch
- 2 tbsp mustard, medium hot
- 250 ml beetroot juice
- 250 ml vegetable stock
- 3 tbsp capers
- 300 g potato dumpling powder
- Fat for the mold
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
baked beetroot balls in a sauce with capers, mushrooms and mustard
Preheat the oven to 180°C (top/bottom heat) and grease a large casserole dish. Clean and slice the mushrooms. Drain the beetroot, reserving the juice and setting it aside. Add 200g of mushrooms to the beetroot, add the wheat bran, 1 teaspoon of vegetable stock, and the water, and puree everything until smooth. Whisk in the dumpling powder and set aside to swell, observing the soaking time. Meanwhile, heat the margarine in a saucepan and melt. Stir in the cornstarch and deglaze with the beetroot juice. Stir in the mustard and mix in the vegetable stock. Bring everything to a boil, then add the mushrooms and simmer for 5 minutes. Puree everything until smooth, then add the capers and stir in. Pour everything into the casserole dish and level off. Using an ice cream scoop, scoop small balls from the beetroot mixture and drop them into the caper sauce until the mixture is used up. Make sure all the balls are submerged in the sauce. Place the baking dish in the oven and bake for 30 minutes. Then let cool for 15 minutes and serve.
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