60 g Appenzeller cheese
100 g Cooked beetroot
0.5 tsp Freshly ground pepper
60 g Gruyère
80 g Low-fat quark
3 pinch Nutmeg
30 g Parmesan
3 tsp Salt
220 g Thawed leaf spinach
190 g butter
1 tsp cumin
60 g flour
3 clove garlic
80 ml milk
Ingredients
3 clove garlic, 40 g butter, 3 tsp Salt, 0.5 tsp Freshly ground pepper, 80 ml milk
Ingredients
60 g flour
To make the spinach dumplings, finely dice the onion and garlic. Cut the bread into small cubes. Sauté the onion and garlic in butter until translucent then fold in the spinach. Put the spinach mixture in a tall container with the quark and eggs and blend briefly. Knead the mixture in a bowl with the bread cubes, milk and flour, then season with salt, pepper and nutmeg.
Ingredients
220 g Thawed leaf spinach, 40 g Low-fat quark, 1 pinch Nutmeg
To make the beetroot dumplings, finely dice the onions and sauté them in butter until translucent. Finely dice the bread. Blend the beetroot with the eggs and quark, then knead the mixture with the bread cubes. Season to taste with the spices.
Ingredients
100 g Cooked beetroot, 40 g Low-fat quark, 1 tsp cumin, 1 pinch Nutmeg
To make the cheese dumplings, finely grate both types of cheese, cut the bread into small cubes and knead well with the remaining ingredients in a bowl. Make 4 dumplings out of each mixture.
Ingredients
60 g Appenzeller cheese, 60 g Gruyère, 1 pinch Nutmeg
Bring a large pan of salted water to a simmer and cook each type of dumpling, one after the other, for 12–15 minutes.
Meanwhile, prepare the brown butter sauce. To do so, leave the butter to simmer in a pan over a medium heat for around 5–10 minutes until the whey turns brown and the butter takes on a nutty taste. Strain the butter through a sieve or a paper coffee filter and keep it warm. Coat the cooked dumplings in the butter sauce and serve them in trios on plates. Pour the remaining butter over the dumplings and sprinkle with cheese shavings.
Ingredients
150 g butter
Ingredients
30 g Parmesan
1055
40.43 g
61.43 g
84.35 g
