60 g Appenzeller cheese
450 g Bread
150 g Butter
2 tbsp Butter
100 g Cooked beetroot
1 tsp Cumin
6 units Eggs
1 clove Garlic
60 g Gruyère
80 g Low-fat quark
30 ml Milk
1 units Spanish onion
220 g Thawed leaf spinach
2 tbsp White 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
1 tbsp Butter, 1 units Spanish onion, 1 clove Garlic, 220 g Thawed leaf spinach, 40 g Low-fat quark, 2 units Eggs, 30 ml Milk, 150 g Bread, 2 tbsp White flour
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
1 tbsp Butter, 150 g Bread, 100 g Cooked beetroot, 2 units Eggs, 40 g Low-fat quark, 1 tsp Cumin
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, 150 g Bread, 2 units Eggs
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
900
34.31 g
55.80 g
64.66 g
