Hero at the stove
For the Rourebetecreme:
For the Grumbeerbällscher:
Cook the beetroot in salted water for about 50 minutes until soft. Drain the water, let the beet cool a bit and peel off the skin. Now process the beetroot with the balsamic vinegar, the honey and the oil with the blender or in a blender to a cream. Season with salt and pepper. The beetroot cream should have a light, not superficial and tart sweetness that harmonizes with the earthy taste of the beet and pairs well with the selected red wine.
While cooking the beetroot, wash the potatoes, peel them, put them in a saucepan and cover with water. Bring the water to a boil, salt and cook the potatoes gently for about 20 minutes, drain and allow to cool. Crush the potatoes with the potato masher and stir in the pieces of butter. Add the grated Harzer cheese, the pine nuts and the finely chopped leaves of 4 stems of marjoram. Season with salt and nutmeg and season to taste. Stir in the yolks so that a creamy potato cream is produced. From the mass with two spoons shape walnut-sized balls and set aside. Mix the egg whites together with a fork and place in a deep plate, spread the breadcrumbs on a large plate. Now pull the balls through the egg whites first and then roll in bread crumbs. Bake the balls in a fryer or a pan with vegetable oil at 190 ° C in 3 to 4 minutes until golden brown. Serve in portions with the beetroot cream on small plates, sprinkle with the remaining marjoram and enjoy the appropriate wine.
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