Rote Bete Knödel (Austrian Beet Bread Dumplings)
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 3 servings
- Ingredients
- 9
About this dish
Beets blended with milk turn these Austrian bread dumplings a vivid red.
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Stale bread cubes soak up the beet milk, eggs, and Parmesan for 15 minutes so the mixture binds; flour then firms it enough to hold a round shape. Served warm, they take well to melted butter and more grated Parmesan.
Ingredients
Instructions
- 1
Cut the stale bread into 1cm cubes and place them in a large mixing bowl.
- 2
Cook the beets until soft, then blend them with milk until smooth and bright red.
- 3
Melt butter in a pan and sauté the finely chopped onion until translucent, then mix with the bread.
- 4
Add the beet-milk mixture, eggs, salt, and cheese to the bread, mix well, and let rest for 15 minutes.
- 5
After 15 minutes, check the texture, mix in 30 g all-purpose flour until the mixture holds together firmly, then shape it into round dumplings.
- 6
Gently simmer the dumplings in salted water for about 15 minutes until they float to the surface.
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