Potato Noodles with Sauerkraut
Nutritional values
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 58.3 μg | (97 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 1,520 mg | (38 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 177 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the noodles
- 800 grams starchy potatoes
- 120 grams Pastry flour
- 1 egg
- 1 egg yolk
- salt
- Nutmeg
- 80 grams Smoked bacon
- 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
- salt
- ground Caraway
- freshly ground peppers
Preparation steps
For the noodles, peel the potatoes, rinse and boil in salted water for about 30 minutes until fork-tender. Peel and press through a ricer while still hot and allow to cool. Mix with the flour, egg and egg yolk, season with salt and nutmeg and let the dough rest. Add flour as needed, so that a malleable dough is formed.
For the sauerkraut, peel the onion, cut in half, then cut into strips. Sauté for 1-2 minutes in a pan in hot clarified butter until translucent. Add the well-drained sauerkraut and pour in the broth. Place the bay leaf, juniper berries and peppercorns in a spice bag and add to the pot. Cover and simmer for about 30 minutes over low heat. Stir occasionally and add broth as needed.
Form the potato dough into finger-like rolls, about 8 cm (approximately 4 inches) long. Carefully drop the noodles into boiling salted water and simmer for about 5 minutes, then drain. Dice the bacon and cook in a large, hot skillet in the clarified butter. Add the noodles to the pan and fry until golden brown, around 3-4 minutes.
Season the sauerkraut with salt, ground caraway seeds and pepper and remove the spice bag.
Arrange the sauerkraut on plates, distribute the noodles and bacon on top and serve immediately.
