This beet salad also tastes good raw. In some regions, red beets used to be fermented like sauerkraut. It is rare to find these days; it is most likely to be found at the markets on the eastern edge of the Alps such as at the Gurken-Leo stand at Vienna’s Naschmarkt.
Serves 4 • Prep: 35 minutes + 90 minutes cook time
Ingredients for Dumplings with Sautéed Beet Salad
For the noodles:
7oz (200g) stale bread or large bread crumbs
14oz (400g) cooked potatoes (from the day before)
7oz (200g) Tyrolean gray cheese or hard blue cheese
4½oz (125g) low-fat quark, or regular quark if unavailable
2 small bunches chives
2 eggs
1⁄3 cup flour
freshly ground nutmeg
2–3 tablespoons butter or clarified butter
freshly ground salt and pepper
For the beet salad:
7oz (200g) young red beets
7oz (200g) white root vegetables (such as turnips and parsnips)
2 tablespoons apple cider vinegar
5 tablespoons peanut or canola oil
How to make Dumplings with Sautéed Beet Salad
1 For the dumplings, dice the bread into cubes and place in a bowl, then pour ½ cup lukewarm water over them. Let rest for 30 minutes in a warm location. In the meantime, press the potatoes through a potato ricer and coarsely grate or crumble the Tyrolean gray cheese. Squeeze the excess liquid from the quark using a clean dish towel. Snip the chives into thin rings.
2 For the beet salad, peel the beets and turnips; coarsely grate and add to a bowl along with the apple cider vinegar and peanut oil. Season with salt and pepper and set aside until the dumplings are formed.
3 Knead together the soaked bread, potato puree, quark, chives, eggs, and flour. Season to taste with salt, pepper, and nutmeg. Form small dumplings from the dough using moist hands, and flatten.
4 Melt the butter in a large frying pan and fry the dumplings (if necessary, in batches) over medium heat for about 8 minutes on each side or until golden brown. In the meantime, add the beet salad to a pot and steam for about 6 minutes over low heat. Plate the dumplings and salad; serve.
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