Kasnocken on beetroot carpaccio

Name: Kasnocken on beetroot carpaccio
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400–500 g beetroot; 200 g stale white bread or bread roll; 75 ml Milk; 50 g Mountain cheese; 50 g Gorgonzola; 1 Onion; 7 TABLESPOONS Oil; 3 Eggs (size M); 1 Egg yolk (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1/2 bunch Spring onions; 50 g Walnut kernels; 1 TEASPOON Honey; 5 TABLESPOONS Cider vinegar; 2 TABLESPOONS apple juice; 1 TEASPOON coarse mustard

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400–500 g beetroot
200 g stale white bread or bread roll
75 ml Milk
50 g Mountain cheese
50 g Gorgonzola
1 Onion
7 TABLESPOONS Oil
3 Eggs (size M)
1 Egg yolk (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1/2 bunch Spring onions
50 g Walnut kernels
1 TEASPOON Honey
5 TABLESPOONS Cider vinegar
2 TABLESPOONS apple juice
1 TEASPOON coarse mustard

Directions

1
Carefully wash beetroot without damaging the skin and roots. Boil in boiling water for 20-30 minutes. Roll in approx. 1 x 1 c, cut large cubes. Add 50 ml milk and mix well.
2
Cut the cheese into small cubes. Peel and finely dice the onion. Heat 2 tablespoons of oil in a small saucepan and sauté the diced onion for 1-2 minutes. Add onion and cheese cubes to the bread cubes.
3
Whisk together the eggs, egg yolk and 25 ml milk. Also add to the bread cubes and knead everything well. Season the mixture with salt, pepper and nutmeg. Clean and wash spring onions and cut into thin rings.
4
Roast the nuts in a pan without fat, then chop roughly. Mix honey, vinegar, juice and mustard. Stir in 5 tablespoons of oil, season with salt and pepper. Add nuts and spring onion rings to the vinaigrette.
5
Drain the beetroot and let it cool down a little under cold water. Clean and peel the beetroot and slice or slice it thinly. Using 2 tablespoons of the bread mixture, cut off 12 cams and let them simmer in boiling salt water for 10-15 minutes.
6
Arrange red prayer discs on 4 plates. Remove the dumplings from the water, drain well and place 3 pieces on each beetroot carpaccio. Spread vinaigrette on top and sprinkle with coarse white pepper.