Glazed Beet Dumplings

Ingredients

• 100 g beetroot (cooked, peeled and cut into large pieces)
• 100 ml beetroot juice
• 3 organic farm eggs (large)
• Salt
• black pepper (freshly ground)
• Nutmeg (freshly grated)
• 20 g butter
• 0.5 onion (60 g), peeled and finely diced
• 200 g dumpling bread
• 40 g Butter
• 80 g beetroot (cooked, peeled and cut into small cubes)
• 50 ml beetroot juice
• Salt
• black pepper (freshly ground)
• 2 pinches cumin (whole or ground)
• several fresh dill sprigs (roughly torn apart)
• 1 small piece horseradish (peeled and grated)

Instructions

1. 1.

   Place the beetroot with juice and eggs in a tall glass and blend finely with an immersion blender. Season with 2 generous pinches of salt, a touch of pepper and nutmeg.

2. 2.

   Heat butter in a small pan and sauté onion cubes over medium heat for 2–3 minutes until translucent. Remove from heat and let cool slightly.

3. 3.

   Add the dumpling bread and the sautéed onions to a bowl, pour over the prepared beet mixture, stir loosely and let rest for 10 minutes to absorb liquid. Season the dough again with salt, pepper and nutmeg. With damp hands shape the mixture into eight equal dumplings (about 70 g each).

4. 4.

   Fill a large pot with plenty of water, season well and bring to a boil. Drop the beet dumplings in and let them come to a boil. Once they float on the surface, reduce heat and simmer gently for about 20 minutes.

5. 5.

   Just before the end of cooking, make the cumin butter: melt butter in a pan, add beet cubes and juice, stir briefly, season with 2 pinches of salt, a touch of pepper and cumin. Lift the hot dumplings from the water with a slotted spoon, let drain briefly and transfer to the pan. Toss over medium heat for 1–2 minutes.

6. 6.

   Serve the beet dumplings on warmed plates with the cumin butter. Garnish with dill and freshly grated horseradish before serving.