Beetroot and poppy seed spaetzle

Beetroot and poppy seed spaetzle

Total: 1 hr 10 min. | Active: 40 min.
vegetarian
Nutritional value / person: 768 kcal
, Fat: 30 g
, Carbohydrate: 95 g
, Protein: 26 g

Ingredients

4 people

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

Dough

500 g white flour
1 ½ tbsp poppy seeds
1 ½ tsp salt
2 ½ dl beetroot juice
5 eggs

To cook

salted water, boiling

To serve

80 g butter
¼ bunch thyme, leaves torn off
4 tbsp cream cheese with horseradish
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How it's done

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Dough

Mix the flour, poppy seeds and salt in a bowl, create a well in the middle. Combine the beetroot juice and eggs, gradually pour into the well while stirring, then mix with a risotto spoon and beat until the dough turns glossy and starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.

To cook

Gradually press the dough through a spaetzle sieve into simmering salted water. Cook the spaetzle until they float to the surface. Remove the spaetzle with a slotted spoon, drain.

To serve

Heat the butter and thyme leaves in a non-stick frying pan until the butter foams and smells nutty. Add the spaetzle to the pan, mix. Plate up the spaetzle, top with the cream cheese.

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