Potato Noodles with Sauerkraut

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Potato Noodles with Sauerkraut
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
4
For the noodles
1 kilogram potatoes
350 grams Pastry flour
2 eggs
For the sauce
300 milliliters Beef broth
100 grams Whipped cream
1 egg yolk
30 grams butter
30 grams Pastry flour
salt
freshly ground peppers
2 tsps dried Dill
Sauerkraut salad
500 grams Sauerkraut
1 small Russet apple
4 Tbsps lemon juice
1 carrot
3 Tbsps vegetable oil
salt
freshly ground peppers
1 Tbsp scallions
How healthy are the main ingredients?
potatoSauerkrautWhipped creamDilleggsalt

Preparation steps

1.

For the noodles: Peel and rinse potatoes and cook in salted boiling water for about 25 minutes. Drain, evaporate, allow to cool slightly and push through a ricer. Add flour and eggs and process everything into a dough. From the dough then form into finger-thick rolls and cut obliquely in about 4 cm (approximately 1 1/2 inch) long pieces.

2.

Bring a large amount of salted water to a boil, add potato noodles and leave until done for about 5 minutes. Remove with a slotted spoon, drain and keep warm.

3.

For the sauce: Melt butter in a saucepan, stir in flour and sauté. Stir in broth and bring to a boil while stirring. Season with salt and pepper and simmer for about 10 minutes stirring occasionally. Finally, stir in cream, remove from heat and stir in egg yolk and dill.

4.

Serve noodles with sauce and sauerkraut salad.

5.

For the salad, peel apple, cut into quarters, remove core and coarsely grate. Immediately sprinkle with 2 tablespoons of lemon juice. Peel carrot and grate well. Place sauerkraut in a bowl and pull apart with two forks. Mix with apple and carrot. Stir remaining lemon juice with oil, salt and pepper into a marinade and toss the salad with it, sprinkle with chives to serve.

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