for 4 people
For the beetroot dumplings: 150 g beetroots, cooked 50 g onions, finely chopped, 1 clove of garlic, finely chopped, 80 ml milk, 200 g dumpling bread, 20 g butter, 2 eggs, 20 g flour, 1 tsp, caraway seeds, finely chopped, parsley, finely chopped, salt, 1 leek; for the cheese sauce: 400 ml cream, 250 g cheese (Marienberger), salt
Moisten the dumpling bread with the milk. Finely purée the beetroots in a blender and press through a cloth. Add the beetroot mass to the dumpling bread. Sauté the onions and garlic in the butter and add to the dumpling mixture with the eggs. Add flour, season with salt, parsley and caraway seeds, and mix well. Cover and leave the dough to rest for 30 minutes in the fridge, then form into dumplings and boil in salty water.
Clean the leek, halve lengthways and wash. Cut into strips lengthways and blanch in boiling water. Afterwards sauté in a little butter.
For the cheese sauce, warm the cream (attention: do not bring to the boil!). Cut the cheese into small cubes and melt in the warm cream. Add salt to the cheese sauce and if necessary sieve.
Put the leek on a plate and serve the dumplings on top. Sprinkle with grated cheese and melted butter. Serve with the cheese sauce.
Cooking time: approx. 12 minutes
Tip:
Serve the beetroot dumplings with a leafy salad.
