Potato Noodles with Sauerkraut

Ingredients

• 800 g starchy cooking potatoes
• Salt
• 100 g flour
• 1 egg
• 1 egg yolk
• 2 onions
• 50 g clarified butter
• 500 g fresh sauerkraut
• 2 Bay leaves
• 2 tsp juniper berries
• 0.25 l Vegetable broth
• 100 ml dry white wine
• 1 tsp sugar
• 40 g fatty bacon

Instructions

1. 1.

   The day before, peel, wash and cook the potatoes in boiling salted water for about 25 minutes, drain and let cool.

2. 2.

   On the next day, press the potatoes through a press and mix with flour, egg, yolk, salt and pepper; let the dough rest slightly. Peel, halve and slice the onions into strips.

3. 3.

   Heat the clarified butter in a pot, sauté the onions, then add the sauerkraut, bay leaves and juniper berries. Pour in the broth and wine, cover and simmer gently for about 30 minutes.

4. 4.

   Shape the potato dough into finger‑shaped noodles about 8 cm long and boil in plenty of salted water for 5 minutes. Remove with a slotted spoon and drain.

5. 5.

   Season the sauerkraut with salt and pepper, remove the bay leaves. Dice the bacon and fry it in a large pan until crisp. Add the noodles and brown all around. Plate the noodles with the sauerkraut on warmed dishes and serve.