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Ingredients
Potato Noodles with Fruit Compote
- 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
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.
(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 %) |