Potato Dumplings with Mushroom Gravy and Red Beet
- Dumplings: 1.5 kg (6 cups) raw potatoes, peeled and finely grated
- 500 g (2 cups) cooked potatoes, peeled and finely grated
- 1/2 cup (125 ml) milk
- 1 tsp (5 ml) salt
- dash of black pepper (optional)
Mushroom Gravy:
- 1 large onion, finely diced
- 1 Tbsp (15 ml) butter
- 1 cup (250 ml) mushrooms, thinly sliced
- 2 Tbsp (30 ml) soy sauce
- 2 cups (500 ml) milk
- 1 tsp (5 ml) cornstarch
- 1/4 tsp (1 ml) dried thyme
- herbal salt and black pepper to taste
- 1 Tbsp (15 ml) freshly chopped parsley
Red Beet Salad:
500 g (2 cups) red beets, cooked - 1/2 medium-sized onion, finely diced
- 1 Tbsp (15 ml) flax oil
- 1 Tbsp (15 ml) nut oil
- pinch sea salt
- dash of ground cloves
- 2 Tbsp (30 ml) rice wine vinegar
- 1/2 tsp (2 ml) apple cider vinegar
- 1 1/2 Tbsp (23 ml) horseradish
- 1 Tbsp (15 ml) chives, chopped
- 1 Tbsp (15 ml) almonds, blanched and coarsely chopped (optional)
Dumplings:
- Fill two-thirds of a large pot with slightly salted water.
- Place on stove on low heat.
- Squeeze liquid from grated raw potatoes until almost dry.
- Combine raw and cooked potatoes with milk, salt and pepper.
- Quickly knead to a firm dough.
- With hands dipped in flour form dumplings approximately two inches (five centimeters) in diameter.
- Bring water to a rapid boil and place dumplings in pot.
- Reduce heat and let dumplings simmer for 15 minutes.
- Turn off heat for 20 minutes until dumplings are done on the inside.
- Place dumplings on a serving plate and serve hot.
