Potato Noodles with Fruit Compote
Nutritional values
(Percentage of daily recommendation)
| Calorie | 500 cal. | (24 %) | ||
| Protein | 12.33 g | (13 %) | ||
| Fat | 10.59 g | (9 %) | ||
| Carbohydrates | 96.77 g | (65 %) | ||
| Sugar added | 9.96 g | (40 %) | ||
| Roughage | 7.75 g | (26 %) |
| Vitamin A | 100.16 mg | (12,520 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 1.76 mg | (15 %) | ||
| Vitamin B₁ | 0.32 mg | (32 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 2.95 mg | (25 %) | ||
| Vitamin B₆ | 0.27 mg | (19 %) | ||
| Folate | 45.12 μg | (15 %) | ||
| Pantothenic acid | 0.27 mg | (5 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.39 μg | (13 %) | ||
| Vitamin C | 32.4 mg | (34 %) | ||
| Potassium | 953.13 mg | (24 %) | ||
| Calcium | 178.83 mg | (18 %) | ||
| Magnesium | 57.42 mg | (19 %) | ||
| Iron | 3.41 mg | (23 %) | ||
| Iodine | 19.59 μg | (10 %) | ||
| Zinc | 1.11 mg | (14 %) | ||
| Saturated fatty acids | 3.56 g | |||
| Cholesterol | 102.41 mg |
Ingredients
- For the noodles
- 500 grams starchy potatoes
- 1 egg
- 1 egg yolk
- 150 grams Pastry flour
- 20 grams butter
- 4 Tbsps ground Poppy seeds
- 2 Tbsps powdered sugar
- salt
- For the compote
- 4 tart Apple
- 2 Tbsps lemon juice
- 2 Tbsps sugar
- 2 Tbsps water
- 4 Tbsps Cranberry compote
Preparation steps
For the compote: Cut apples into quarters, peel, core and cut into slices. Add with lemon juice, sugar and water to a pot and let simmer covered for 4 minutes. Stir in cranberries and let cool.
For the noodles: Scrub the potatoes and cook in boiling water for 25 minutes. Drain and peel. Press through a potato ricer while still hot and mix with egg, egg yolk and a pinch of salt to a smooth dough. Scoop approximately cherry-sized balls, roll in flour and roll out into noodles between hands. Lay next to each other on a floured surface. Bring plenty of salted water to a boil, add the potato pasta in portions and cook for about 2 minutes over medium heat. Remove, rinse in cold water and drain well.
Heat butter in a pan, fry potato noodles until golden and sprinkle with poppy seeds and powdered sugar. Serve with compote.
