Colorful dumplings with Zirmbutter

Name: Colorful dumplings with Zirmbutter
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 TEASPOON Butter; 250 g White bread (from the day before); 2 TABLESPOONS Flour; 3 Eggs (Gr. M); 1/8 litre Milk; 7-10 Tbsp Salt; 1 Garlic clove; 200 g Spinach; 1 beetroot (about 200 g); some ground caraway; 1 disc/s (à approx. 50 g) brown bread; 125 g Mountain cheese; 150 g Butter; 5 Cherry needles (alternatively 1 sprig of rosemary); 150 g Mountain cheese (piece); 1 collar Chives

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

The needles of the Swiss stone pine provide a fine resinous note to the butter - spinach, cheese and beetroot for colour to the dumplings

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 TEASPOON Butter
250 g White bread (from the day before)
2 TABLESPOONS Flour
3 Eggs (Gr. M)
1/8 litre Milk
7-10 Tbsp Salt
1 Garlic clove
200 g Spinach
1 beetroot (about 200 g)
some ground caraway
1 disc/s (à approx. 50 g) brown bread
125 g Mountain cheese
150 g Butter
5 Cherry needles (alternatively 1 sprig of rosemary)
150 g Mountain cheese (piece)
1 collar Chives

Directions

1
For the basic mixture peel and chop the onion. Fry in 1 tsp. hot butter until translucent. Cut bread into cubes of about 1 cm. Mix both with flour, eggs, milk and 1⁄2 tsp. salt.
2
For the spinach mass, peel and chop the garlic. Clean and wash the spinach. Steam both in little boiling salted water until the spinach has collapsed. Drain well, pass through a sieve.
3
Mix the base and spinach mixture and form approx. 12 dumplings with moistened hands. Let them simmer in plenty of boiling salt water for about 15 minutes.
4
For the beetroot dumplings, wash the beetroot and cook in water for about 45 minutes. Peel (caution, it stains strongly! Wear disposable gloves) and finely strain or puree. Season with some ground caraway seeds. Mix with the basic mixture and cook in plenty of boiling salt water for about 15 minutes.
5
For the Kasknödel crumble black bread finely. Dice mountain cheese finely, mix with crumbs. Mix with the basic mixture and cook for about 15 minutes as if in plenty of boiling salted water.
6
To serve, melt 150 g butter. Wash and finely chop the circling needles and leave to stand briefly in the butter. Grate cheese. Wash chives and chop finely. Lift out dumplings. Serve with zirmbutter, cheese and chives.