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Rote Beete Knödel © Hotel Gasthof Krone Hittisau
Delicious beetroot dumplings

Beetroot dumplings

Containing vitamin B, potassium, iron and folic acid, beetroot is a very healthy vegetable. In this recipe, this beloved red tuber is a key ingredient in dumplings.

Beetroot dumplings in beurre noisette

  • Ingredients for 4 people
    For the dumplings:
    320 g of dry wheat bread cubes
    1 tbsp. flour
    360 g fresh beetroot
    80 g onions
    40 g capers
    1 garlic clove
    50 g butter
    20 g balsamic vinegar
    120 g quark
    3 eggs

    For the beurre noisette:
    80 g parmesan
    200 g beurre noisette

  • Preparation
    Mix flour and breadcrumbs.
    Coarsely grate the beetroot.
    Finely chop the onions, garlic and capers and fry in butter together with the beetroot. Douse with balsamic vinegar.
    Add the beetroot mixture, cottage cheese, eggs and spices to the breadcrumbs and mix everything well.
    Let stand for 2 hours, form dumplings, and cook in salted water for about 10 minutes.
    Toss the dumplings in beurre noisette with sage.
    Finally grate the parmesan cheese on top.

    Tip: Goes well with creamy baked leek.

    Recipe: Hotel Gasthof Krone Hittisau

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