Spelt-chestnuts dumplings & cranberry dip
For the dumplings:
  • 60g spelt
  • 80g chestnuts (pre-cooked)
  • 120g sweet potato
  • ¼ bunch of parsley
  • 2 allspice berries
  • ½ tsp salt
  • pepper
  • 2 tbsp rapeseed oil
For the dip:
  • 100g Cranberries
  • 150ml orange juice
  • 4 tbsp maple syrup
  • 1 cinnamon stick
  • 1-2 star anise
For garnish:
  • parsley, finely chopped
  • greek yoghurt
  1. For the dumplings peel sweet potato, roughly cut, cook until soft and drain the water. Also cook spelt until done. Use a mortal to finely grind the allspice berries together with the salt. Pluck parsley leaves and blend sweet potato, spelt, allspice salt and pre-cooked chestnuts in a mixer until smooth. Add pepper to taste. Use your hands or two tablespoons to form dumplings and transfer to a baking sheet spread with baking paper. Brush with oil and bake in preheated oven at 200°C for about 25-30 minutes.
  2. For the dip bring all ingredients to a boil and let cook on high heat for about 10-15 minutes to reduce liquid. Remove cinnamon stick and star anise and blend. Add more maple syrup to taste. Serve with a blob of greek yoghurt and fresh parsley.
Recipe by piroggi at https://piroggi.com/dinkel-maronen-nocken-cranberry-dip