Recipe for 4 persons
For the dough
- 200g coarse-grained flour
- 2 eggs
- 3 tablespoons strained spinach
- Salt, 1 tablespoon oil
For the filling
- 2 beets
- 2 medium-sized potatoes
- 1 egg yolk
- Salt & pepper
- Bacon
- Brown butter, chives
Cooking steps
- For the dough, knead all the ingredients together well and leave to rest for an hour.
- Season the finely grated turnips with salt and pepper. Steam two medium potatoes until soft and mash, add the finely grated beets and a yolk.
- Roll out the pasta part thinly, cut out circles approx. 8 cm in size, brush with egg, fill, fold together and press down with a fork.
- Simmer gently in salted water for approx. 6 minutes.
- Arrange on the plate and finally cut some bacon into small cubes and lightly roast in brown butter over the doughnuts, sprinkle with chives.