Potato Noodles with Sauerkraut
Nutritional values
(Percentage of daily recommendation)
| Calorie | 561 cal. | (27 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 10.3 g | (34 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 61.4 μg | (102 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 1,763 mg | (44 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the noodles
- 1 kilogram starchy potatoes
- salt
- 2 eggs
- 150 grams Pastry flour
- 4 Tbsps Semolina flour
- Nutmeg
- salt
- freshly ground peppers
- For the sauerkraut
- 1 Apple
- 1 onion
- 3 Tbsps butter
- 1 can Sauerkraut (770 g drained)
- 5 Juniper berries
- 2 bay leaves
- sugar
- 1 Tbsp Caraway
- 150 milliliters Cider (substitute white wine or apple juice)
- 2 sprigs rosemary
Preparation steps
For the noodles: Scrub and rinse the potatoes and cook in a pot of boiling salted water until knife-tender, 20-25 minutes. Drain, rinse under cold water, drain well, peel and press through a potato ricer into a bowl.
Cool to room temperature and stir in the eggs, flour and semolina and season with nutmeg, salt and pepper. Shape into a 1.5 cm (approximately 1/2-inch) thick and 2 cm (approximately 3/4-inch) wide pieces noodles. Cook the noodles in a pot of boiling salted water until tender, about 2 minutes.
For the sauerkraut: Rinse and halve the apple, remove seeds and cut the apple into thin wedges. Peel the onion and chop finely. Heat 1 tablespoon butter in a saucepan, add the apple and onion and sauté briefly. Add the sauerkraut, juniper, bay leaves, 2 pinches of sugar and caraway. Add the cider and 150 ml (approximately 5 1/4 ounces) of water and simmer over medium heat for 15 minutes.
Heat the remaining butter in a nonstick skillet and saute the noodles with the rosemary until golden brown. Season the sauerkraut and serve with the noodles.
