Sauerkraut with Apple and Schupfnudeln

Ingredients

• 600 g starchy potatoes
• Salt
• 1 egg
• 1 egg yolk
• 45 g spelt grits (3 tbsp)
• 100 g spelt whole‑grain flour
• pepper (ground from mill)
• 1 onion
• 3 tbsp butter
• 600 g sauerkraut
• 100 ml apple juice
• 200 ml vegetable broth
• 1 bay leaf
• 4 juniper berries
• 300 g Hokkaido pumpkin
• 1 tart apple
• cumin (ground)
• chopped chives for garnish

Instructions

1. 1.

   Wash, seed and cube the pumpkin. Heat remaining butter in a pan. Add pumpkin and sauté over medium heat for 10 minutes. Peel, quarter, core and dice the apple. In the last 5 minutes add apple and schupfnudeln to the pumpkin and cook together. Mix into the sauerkraut, season with salt, cumin and pepper. Remove bay leaf and juniper berries. Sprinkle with chives and serve.