Rohnenknödel sehen nicht nur sensationell aus, sie sind auch ein kulinarisches Highlight und strotzen vor Vitaminen und Mineralstoffen.
Peel the onion and finely chop like the parsley. Depending on whether you prefer the dumplings to be a little softer or firmer to the bite, the beetroot must be prepared accordingly. For dumplings that should melt in the mouth, you need pureed vegetables (with a little water), for a little more bite (and also a little less colour), it is sufficient to grate the beetroot. If you have a powerful blender or smoothie maker, you don't necessarily need to pre-cook the beetroot.
Melt the butter slowly in a pan. Add the finely chopped onion to the butter in the pan and cook over a low heat until translucent (tip: the longer you give the onions time to cook, the better they will taste). In the meantime, mix the dumpling bread with the Parmesan and the beetroot (pureed or grated) and leave to stand for a while. Enjoy the colour! Add the onion and butter, mix a little and leave to stand again. Flavour with salt, pepper and caraway. Mix the eggs and parsley into the mixture and leave to stand for about 20 minutes. Check the consistency and adjust if necessary.
If the dough is too soft, add dumpling bread, if it is too firm, add eggs. Shape the dumplings and cook in the steamer for about 20 minutes. Enjoy with grated parmesan, chives and a good salad!
