- 3 portions
- 75 minutes
- Element wood
- Autumn
Brennwert pro Portion
ca. 533 kcal
Carbohydrates
33 g
Protein
20,5 g
Fat
75 g
Ingredients
-
The following ingredients are needed for the dish:
-
Ingredients Beetroot dumplings:
- Boiled beet
- 2 eggs
- 20 g Butter
- 50 g Zwiebeln, fein geschnitten
- 50 g Gorgonzola Käse
- Pepper
- Salt
- 1 tsp finely chopped parsley
- 120 g schnittfestes Weißbrot oder Knödelbrot
- 20 g flour
-
Ingredients Parmesan sauce:
- 100 ml cream
- white pepper from the mill
- 50 g Parmesankäse
-
Ingredients Leek bed:
- Butter
- Leek cut into strips
- Salt
Preparation
A culinary delight for special occasions or simply to spoil yourself
This sophisticated combination of beet dumplings on a bed of leek, accompanied by an airy Parmesan foam, combines hearty flavors with a delicate texture.
The recipe is cooked in the nutritional cycle according to the 5 elements as follows:
Preparation of dumpling mixture
1st fire: Place the finely chopped beet in a blender jug.
2nd soil: Add the eggs and mix everything with a hand blender. Add the sautéed onions
add.
3rd metal: Now add the gorgonzola and pepper
4. water: salt
5. wood: finely chopped parsley, mix everything well and spread on the dumpling bread (finely chopped old bread).
Add the flour to the bread roll or ready-made dumpling bread) and knead with the flour.
Leave the dumpling mixture to rest for 15 minutes.
Shape the dumpling mixture into approx. 6 dumplings and cook in boiling water for approx. 10 mins.
Preparation: Leek bed
1. soil: Heat the butter in a frying pan and
2. metal: sauté the leek cut into rings in it with pepper and
3. water: season with salt.
Preparation: Parmesan sauce
1st soil: Heat the cream in a small saucepan and remove from the heat.
2. metal: peppering something and
3. water: melt the grated Parmesan in it and add a little salt to taste if necessary.
Now blend the sauce with a hand blender.
Sideboards
Arrange the dumplings on the steamed leek. Serve with parmesan sauce and beet strips.
Enjoy your meal!
