25 minutes
easy
4 Servings
2 packages of vegetable dumplings with natural tofu and spinach paste
Caulilflower puree:
400 g of cauliflower
2 tablespoons of olive oil
2 tablespoons of cream 30% (can be vegan)
salt pepper
pickled beets
2 boiled beets
1 tablespoon of vinegar
1 tablespoon of honey
sorrel leaves for decoration
1 Prepare the puree. Cut cauliflower into florets and cook in salted boiling water until soft. Drain, add olive oil and optionally cream, mix.
2 Prepare the beets. In a pan, heat the vinegar with honey. Add chopped beets and fry for a while.
3 Prepare dumplings according to the instructions on the package.
4 Arrange dumplings, portions of cauliflower puree and beets on plates. Sprinkle with freshly ground pepper and garnish with sorrel leaves.