Sauerkraut and Potato Noodles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 767 cal. | (37 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 60.3 μg | (101 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 26.9 mg | (224 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 2,304 mg | (58 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 76 μg | (38 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 17.3 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 268 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the noodles
- 1 kilogram starchy potatoes
- 150 grams Pastry flour
- 1 egg
- 1 egg yolk
- salt
- Nutmeg
- 5 Tbsps clarified butter
- For the sauerkraut
- 2 onions
- 20 grams clarified butter
- 800 grams fresh Sauerkraut
- 350 milliliters Beef broth
- 1 bay leaf
- 4 Juniper berries
- ½ tsp peppercorns
- salt
- Caraway (ground)
- freshly ground peppers
- For serving
- 600 grams Smoked pork chop
- 2 Tbsps freshly chopped Fresh herbs (parsley and chives)
Preparation steps
For the noodles: Peel and rinse potatoes. Boil in salted water for about 30 minutes. Drain, press through a ricer and evaporate. Combine potatoes, flour, egg, egg yolk, salt and nutmeg. Let dough rest.
For the sauerkraut: Peel onions, cut in half and julienne. Heat butter in a pot and cook onions. Add well-drained sauerkraut and pour in broth. Place bay leaf, juniper berries and peppercorns in a spice bag and add to pot. Cover and simmer for about 30 minutes over low heat. Stir occasionally and add broth as needed. Add smoked pork in the last 15 minutes of cooking time to warm.
Shape potato dough into a finger-thick log. Cut into noodles and cook in hot clarified butter until golden brown, about 4-5 minutes. Remove from pan and keep warm in an oven preheated to 80°C (approximately 175°F).
Season sauerkraut with salt, cumin and pepper and remove spice bag. Remove and slice pork.
Plate sauerkraut, noodles and pork. Serve garnished with herbs.
