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
- 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.
- 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
3.5.3226