Potato Finger Noodles with Crunch and Plums

Ingredients

• 700 g small waxy potatoes
• Salad
• 120 g flour
• 1 egg
• 1 egg yolk
• 150 g sugar
• 125 g almond flakes
• 400 g plums
• 120 g sugar
• 20 g sago
• 30 ml balsamic vinegar
• 1 vanilla pod (filling)
• 1 untreated orange (zest)
• 30 g Butter

Instructions

1. 1.

   Wash the potatoes and cook them in salted water for about 25 minutes. Let cool slightly, peel, press through a potato ricer and knead with flour, egg and yolk into a smooth dough that no longer sticks to hands.

2. 2.

   For the crunch, caramelize sugar in a pot until golden yellow. Stir in almonds and immediately spread everything on parchment paper. Cool, place in a freezer bag and crush with a pan.

3. 3.

   Wash plums, halve, pit and mix with sugar, sago, vinegar, vanilla filling and orange zest. Let sit for 20 minutes until juice forms. Then bring to a boil in a pot and simmer over low heat for about 12 minutes. Cool.

4. 4.

   Roll the potato dough into two rolls about 3 cm thick on a floured surface. Cut into slices about 1 cm wide.

5. 5.

   Shape finger‑shaped noodles about 7 cm long.

6. 6.

   Place these in a greased steamer basket. Bring a pot of water to a boil, hang the steamer basket over it, cover and steam the noodles for 10–15 minutes.

7. 7.

   Melt butter in a pan and toss the crunch and noodles together. Serve in bowls dusted with powdered sugar. Offer the plums separately as accompaniment.