Homemade Noodles with Sauerkraut
Nutritional values
(Percentage of daily recommendation)
| Calorie | 467 cal. | (22 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 75 μg | (125 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 1,544 mg | (39 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the noodles
- 800 grams starchy potatoes
- 120 grams Pastry flour
- 1 egg
- 1 egg yolk
- salt
- Nutmeg
- 2 Tbsps clarified butter
- For the sauerkraut
- 2 onions
- 1 Tbsp clarified butter
- 800 grams Sauerkraut
- 350 milliliters Beef broth
- 1 bay leaf
- 4 Juniper berries
- ½ tsp peppercorns
- 1 small Apple
- salt
- 1 pinch sugar
- ground Caraway
- freshly ground peppers
- 2 Tbsps freshly chopped parsley
Preparation steps
For the noodles: Peel and rinse the potatoes and cook in a pot of boiling salted water until knife-tender, about 30 minutes. Cool to room temperature and refrigerate overnight. Press through a potato ricer into a bowl and mix with the flour, egg, and egg yolk, and season with salt and nutmeg. Rest briefly and add a little flour if needed to make a malleable dough.
For the sauerkraut: Peel the onion, halve and cut into strips. Heat the clarified butter in a skillet and sauté the onion until translucent. Drain the sauerkraut and add to the pan with the broth. Add the bay leaf, juniper berries and peppercorns to the pan. Cover and simmer, stirring occasionally and adding broth if necessary for 30 minutes. Rinse and quarter the apple, remove the seeds and chop the apple. Add to the pan with the sauerkraut 15 minutes before the end of cooking.
Shape the potato dough into finger-thick noodles about 8 cm (approximately 3 inches)long. Bring a wide pot of salted water to a simmer, add the noodles and cook until they bob to the surface, about 5 minutes. Drain well. Heat the clarified butter in a large pan and saute the noodles until golden brown, 3-4 minutes.
Season the sauerkraut with salt, sugar, caraway and pepper. Serve the noodles with the sauerkraut and sprinkle with parsley.
