Potato Noodles with Sauerkraut
Nutritional values
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 37.6 μg | (63 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,326 mg | (33 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 184 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the noodles
- 800 grams starchy potatoes
- 120 grams Pastry flour
- salt
- 1 egg
- 1 egg yolk
- Pastry flour (for work surface)
- For the sauerkraut
- 1 onion
- 120 grams cooked ham
- 1 Tbsp butter
- 500 grams fresh Sauerkraut
- 1 Tbsp Caraway
- freshly ground peppers
- 2 Tbsps Sour cream
- also
- 30 grams clarified butter
- thyme (for garnishing)
Preparation steps
Rinse the potatoes, cook for about 25 minutes in boiling salted water, drain, let cool slightly and peel. Press the potatoes through a ricer and let the extra moisture evaporate.
Step 1:
Mix the flour, egg, egg yolk and potatoes. Season with salt and pepper and knead well. Let the potato dough rest for a little while. If the dough is too soft, add extra flour.
Step 2:
On a floured surface, roll out the potato mixture into two 3 cm (approximately 1 inch) thick rolls. Cut the rolls into approximately 1 cm (approximately 1/2 inch) thick slices.
Step 3:
Shape the potato slices into about 7 cm (approximately 3 inches) long pasta shapes.
Step 4:
Put the potato noodles into boiling salted water and only let them until they rise to the top (about 6 minutes). Remove with a slotted spoon and drain.
Step 5:
Peel, halve and cut into strips the onion. Cut the ham into wide strips.
Step 6:
Sauté the onion and ham in hot butter, add the sauerkraut and caraway seeds and leave to simmer gently for about 5 minutes. Stir in the sour cream and season with salt and pepper.
Step 7:
Fry the potato noodles in hot clarified butter on all sides for about 4 minutes or until golden brown .
Step 8:
Serve the noodles with the sauerkraut. If you desire, you can sprinkle with thyme.
