Beetroot Kniddelen
A juicy twist on a Luxembourgish classic
Ingredients
- 800 g flour
- 4-5 eggs
- 250 g milk
- 200 ml beetroot juice
- 300 g feta
- juice of one lemon
- 2 garlic cloves
- olive oil
- chives
Instructions
- Pour all the flour into a large bowl at once and mound it like a volcano.
- Add the eggs into the hole and start beating.
- Add the milk and beet juice little by little and keep mixing until you get a sticky dough. You might want to add a little more flour if the dough isn't sticky enough.
- In a lare pot bring the water to the boil and add some salt, then turn the temperature down to middle heat.
- With two tea spoons, form little dumplings and throw them into the hot water. The Kniddelen are ready when floating on the surface. Let them simmer for another 3-5 minutes until they're well done.
- Crumble the feta in a bowl, juice the lemon and drizzle over the feta.
- Chop the garlic and fry it in the olive oil over medium heat.
- When the dumplings are done, pour the garlic oil over the dumplings. Divide onto four plates, then sprinkle over all the feta.
- Enjoy!!!