Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Squash puree
Dumpling mixture
Dumplings
Mushrooms
How it's done
To prepare
Preheat the oven to 60 °C, warm the platter and plates.
Squash puree
Heat the oil in a pan. Add the onion, sauté for approx. 2 mins. Add the squash and cook for approx. 3 mins. Pour in the stock, bring to the boil. Reduce the heat, cover and cook for approx. 25 mins. until soft. Add the butter, puree and season. Cover the puree and keep warm.
Dumpling mixture
Heat the butter in a pan. Add the onion, sauté for approx. 3 mins. Remove the pan from the heat. Add the bread cubes, beetroot, beetroot juice and egg, mix, season, knead by hand to form a compact mass, leave to stand for approx. 10 mins. With wet hands, shape into 16 equal-sized balls.
Dumplings
Cook the dumplings in simmering salted water for approx. 5 mins. per batch. Remove the dumplings with a slotted spoon, drain well and keep warm.
Mushrooms
Heat the oil in a frying pan. Add the mushrooms and garlic, stir fry for approx. 5 mins. Mix in the parsley, season. Plate up with the dumplings and squash puree.
| Tip: | Heat the dumplings in hot beetroot juice once more before serving to give them an even more intense colour. |
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