RECIPES
Spinach dumplings with creamed horseradish
PREPARATION TIME
50 MINUTES
PORTIONS
4
INGREDIENTS
900 g fresh baby spinach leaves
total 50 ml olive oil
salt
100 g onions
2 fresh garlic cloves
500 g bread rolls, stale
300 ml milk
50 g spelt flour, type 630
60 g creamed horseradish from KOCH'S
50 g rolled oats, bloomy
total 65 g yeast flakes
black pepper, freshly ground
Parmesan cheese
INGREDIENTS
900 g fresh baby spinach leaves
total 50 ml olive oil
salt
100 g onions
2 fresh garlic cloves
500 g bread rolls, stale
300 ml milk
50 g spelt flour, type 630
60 g creamed horseradish from KOCH'S
50 g rolled oats, bloomy
total 65 g yeast flakes
black pepper, freshly ground
Parmesan cheese
PREPARATION
To make the dumplings, clean, wash and spin-dry the spinach, then cook in two batches in a large, hot pan in 20 ml olive oil and season with salt. Drain the spinach in a sieve, allow to cool slightly and squeeze out carefully, then roughly chop.
Peel and finely dice the onions and garlic separately: fry the diced onions in a pan in the remaining olive oil over a medium heat for 5 minutes until light brown.
Cut the bread rolls into centimeter-sized cubes and soak in 250 ml hot milk. Mix the remaining milk (50 ml) with the flour, then mix together with the spinach, onions, garlic, bread and milk mixture, cream and horseradish, oats and 15 g yeast flakes. Season with salt and pepper, leave to soak for 30 minutes, then shape into 8 dumplings with a smooth surface, slide into boiling salted water and cook for 20 minutes over a low heat (do not boil!). Serve the dumplings and sprinkle with Parmesan cheese.
TIP
It goes well with mashed potatoes!
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