Beetroot dumplings with grey cheese and brown butter
Time to prepare: 45 min.
4 servings
Beetroot dumplings with grey cheese and brown butter are part of every alpine hut in South Tyrol. You definitely should try it out!
Ingredients
4 servings
50 g onions, finely diced
100 g boiled beetroot with the South Tyrolean seal of quality
20 g butter with the South Tyrolean seal of quality
120 g breadcrumbs (Knödelbrot)
2 eggs with the South Tyrolean seal of quality
50 g South Tyrolean grey cheese or tasty mountain cheese, cut into small cubes
20 g flour
1 tbsp parsley, chopped
salt
20 g butter
20 g South Tyrolean hard cheese or Parmesan
Preparation
Time to prepare: 45 min.
Sweat the onions in butter and then spoon them over the breadcrumbs. Peel the beetroot and cut into chunks. Purée the beetroot with the eggs in the blender and then combine with the cheese and the breadcrumbs. Add the flour and parsley and season with salt. Leave the dumpling mixture to rest for 15 minutes. Shape the dumplings and then boil in salted water for 15 minutes. Serve with melted butter and grated South Tyrolean hard cheese or Parmesan (grey cheese also possible).
Children love “red” dumplings with butter and South Tyrolean hard cheese or Parmesan.
