Rote-Beete-Knödel
Delicious and colorful dumplings made from beetroot, perfect for a unique side dish or main course.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: German
- Diet: Vegetarian
Ingredients
Scale
- 500 grams cooked beetroot
- 250 grams flour
- 100 grams semolina
- 2 eggs
- 1 teaspoon salt
- 50 grams butter
- 50 grams breadcrumbs
Instructions
- Peel and mash the cooked beetroot.
- In a bowl, mix the mashed beetroot with flour, semolina, eggs, and salt to form a dough.
- Shape the dough into small dumplings.
- Bring a pot of salted water to a boil and cook the dumplings until they float to the surface.
- In a pan, melt butter and toss the cooked dumplings in it, then add breadcrumbs and sauté until golden brown.
Notes
- For a vegetarian version, replace eggs with a suitable substitute.
- Serve with a yogurt dip or sauce of your choice.
Nutrition
- Serving Size: 3 dumplings
- Calories: 250
- Sugar: 5 grams
- Sodium: 250 milligrams
- Fat: 8 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 4 grams
- Protein: 6 grams
- Cholesterol: 100 milligrams
Find it online: https://michaelskueche.de/rote-beete-knodel/