Does anyone else save the juice from canned beets? I keep in a jar in the refrigerator or freezer but had no idea what I would eventually do with it. Eventually, there was too much of it, so the juice had to be used or get tossed. Enter Red Beet Potato Knödel. I’m a bit squeamish about beets so there was no way I was going to drink it straight. I thought of creating a batch cocktail recipe with it but I chickened out.
I’ve always wanted to make beet knödel. I’ve seen it prepared several different ways in German cooking magazines, sometimes using beets, sometimes the juice. I opted for the later. By boiling potato knödel in salted beet juice, it turns the outside of the knödel a lovely color and adds beet flavor. It also looks pretty when you cut it in half.
What is Potato Knödel?
Potato Knödel (also known as potato dumplings) is a beloved dish that has its origins in Central Europe. In particular, Germany, Austria, and parts of the Czech Republic. Knödel is a general term for dumplings. However, when potatoes get involved, they’re like the hearty, carb-packed cousins of regular bread dumplings.
The history of Knödel dates back centuries with variations appearing in different regions. In rural, cold climates like Bavaria and Bohemia (parts of modern-day Germany, Austria, and Czechia), potatoes became a staple. This was because they were easy to grow and store. So making dumplings was an efficient way to feed large families using simple, cheap ingredients. Additionally, potato Knödel became popular in areas where potatoes flourished post-16th century, after their introduction to Europe from the Americas.
There’s something heartwarming about biting into a soft, warm Knödel. Whether it’s soaking up gravy, or nestling next to a plate of roast. They are the kind of comfort food that feels like a big, potato-y hug. No wonder they’ve been a beloved staple for centuries.
It was too hot to make a cream sauce. Instead, I went outside and cut a variety of fresh herbs from my garden (spicy oregano, dill, chives, and marjoram). I pan fried them in butter, added some organic vegetable broth and simmered it all to make a herby bath for the beet knödel.
Red Beet Potato Knödel in Fresh Herb Vegetable Broth
Ingredients
- 2 lb potatoes
- 2 quarts red beet juice
- 1/2 cup plus 2 tablespoons cornstarch
- Kosher salt and freshly ground pepper to taste
- 2 tablespoons Butter
- 1/2 cup chopped mixed fresh herbs I used basil, oregano, dill, and chives
- 2 cups vegetable broth
Instructions
-
Cook all but two smaller (7oz) of the potatoes in a pot of salted water for 25 minutes.
-
Peel the remaining potatoes and grate.
-
Drain the boiled potatoes, remove the skins and mash.
-
Mix with grated potatoes and cornstarch. Season with Kosher salt and freshly ground pepper to taste.
-
Wet your hands and form the mixture into ball shapes. Let them rest for 10 minutes.
-
Heat the butter in a skillet. Add the chopped herbs, stir to coat and fry them for 3 minutes.
-
Add the vegetable broth to the pan and bring to a boil.
-
Reduce the heat and simmer for 5 minutes. Remove from heat. cover the skillet with aluminum foil and set aside.
-
Add the red beet juice to a large pot and bring to a boil.
-
Place a dishtowel next to the stove.
-
Add the knödel to the pot. They will sink to the bottom. when the knödel have popped up to the top, they are done.
-
Use a slotted spoon to remove them from the pot and transfer them to the dish towel.
-
Transfer the knödel to a deep dish or a bowl, pour the herb broth over the top and serve or if you prefer, serve the broth on the side.
Like this Red Beet Potato Knödel ? Also, check out some of these other delicious recipes:
MUSTARD ROAST CHICKEN OVER PRETZEL KNÖDEL
HAZELNUT RAMP BREAD KNÖDEL
CHALLAH KNOEDEL CHICKEN NOODLE SOUP
