Summary

Ingredients

For the dumplings:

• 75 g flour, 550
• 0.5 teaspoon ½ baking powder
• 1 teaspoon mustard seeds
• 1 teaspoon mustard, hot
• 15 ml extra virgin olive oil
• 0.5 teaspoon ½ salt
• 3 tablespoons water

For the vegetables:

• 1 large beetroot
• 1 apple
• 1 medium onion (s)
• 1 tablespoon olive oil, virgin
• 100 ml water
• some herb salt
• Caraway seeds, fresh from the mill

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Instructions

1. Preparation of beetroot:
2. Peel the beetroot and cut into cubes. It is best to work with gloves, fresh beetroot rubs off nicely. Peel and roughly dice the onion. Remove the core from the apple and cut into cubes with the skin.
3. Heat the olive oil in a saucepan and sear the onion and beetroot together, add half of the water and some caraway, fresh from the mill (if you don`t like caraway, just leave it out). With the pot closed, let it simmer for approx. 20 - 25 minutes, it may be necessary to add some of the water. Only now are the apples added. Let the whole thing stew for another 5 - 10 minutes, until the beetroot is done but still has a bite. season with herb salt.
4. Preparation of mustard dumplings
5. Sift the flour and baking powder together in a bowl, add the remaining ingredients and mix everything with a spoon at the beginning and then continue working with your hands and form 12 small dumplings out of them. Simmer gently in boiling salted water for approx. 5 - 6 minutes.