Potato Noodles with Sauerkraut

Ingredients

• 1 kg potatoes
• 350 g flour
• 2 Eggs
• 300 ml meat broth
• 100 g heavy cream
• 1 egg yolk
• 30 g Butter
• 30 g flour
• Salt
• black pepper (freshly ground)
• 2 tsp dried dill
• 500 g Sauerkraut
• 1 small Boskop apple
• 4 tbsp Lemon juice
• 1 Carrot
• 3 tbsp vegetable oil
• Salt
• Pepper
• 1 tbsp chives

Instructions

1. 1.

   Peel, wash, and boil the potatoes in salted water for about 25 minutes. Drain, steam to remove excess moisture, let cool slightly, then press through a potato ricer. Add flour and eggs and knead into a dough. Roll the dough into finger‑thick ropes and cut into roughly 4 cm diagonal pieces.

2. 2.

   Bring plenty of salted water to a boil, add the potato noodles, and cook for about 5 minutes until tender. Remove, drain, and keep warm.

3. 3.

   In a saucepan melt butter, stir in flour and cook until lightly browned. Gradually whisk in broth, bring to a simmer while stirring. Season with salt and pepper and let it thicken for about 10 minutes. Stir in cream, remove from heat, then fold in egg yolk and dill.

4. 4.

   Serve the potato noodles with sauce and sauerkraut salad.

5. 5.

   Peel the apple, quarter it, remove seeds, and grate roughly. Immediately drizzle with 2 tbsp lemon juice. Grate the carrot as well. In a bowl separate the sauerkraut with two forks and mix with the grated apple and carrot. Whisk remaining lemon juice with oil, salt, and pepper to make a dressing, toss the salad in it, and sprinkle with chives before serving.