Bread Dumplings with Creamy Beetroot Herb
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 4 bread rolls or white bread from the day before
- 0.25 liter ¼ milk
- 2 egg (s), size M
- 1 onion (s)
- 0.5 ½ bunch parsley
- 1 large beetroot
- 100 ml vegetable stock or water
- 1 cup sour cream or crème fraîche
- 1 tablespoon olive oil
- salt and pepper
- Salt water
Print Recipe
Pin Recipe Instructions
- Cut the rolls into thin slices, place in a large bowl and pour the lukewarm milk over them. Let it steep for 20 - 30 minutes.
- In the meantime, wash the parsley and shake dry, peel the onion. Then finely dice the onion, chop the parsley and divide both heaps.
- Sweat half of the onions in a small pan with a little oil until translucent, do not brown. When the rolls are steeped, add the steamed, slightly cooled onion, half of the parsley, the beaten eggs, a little salt and pepper to the rolls and knead everything together well.
- If the dough is too dry, add a little milk - the dough should be dry rather than liquid, a lot of water is drawn in when cooking. If it is too runny, thicken it with breadcrumbs.
- Shape the dough into 8 dumplings and carefully place them in a large, wide saucepan with boiling salted water. Bring the dumplings to the boil quickly and then turn the heat down so that they can steep for 20-30 minutes with the lid open.
- Peel and grate the beetroot (as an environmentally conscious person, I do not wear disposable gloves, the red color of the hands is washed down after eating at the latest).
- Heat the olive oil in a pan and sweat the second half of the onion in it until translucent. Add the grated beetroot, sauté briefly and deglaze with vegetable stock or water. Salt and pepper a little and simmer with the lid closed. After 15-20 minutes, season with the sour cream and salt and pepper, add the remaining parsley. If necessary, reserve some parsley for the decoration.
- Take the finished dumplings out of the water with the colander and immediately serve with the beetroot and give them to the table. Sprinkle with parsley if necessary.
- The recipe is enough for 2 large and 1 small eater.
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