Potato Noodles with Sauerkraut and Bacon

Clean the potatoes, remove the skin, steam well, press through a press, mix with egg yolk, potato starch and flour, season with salt, pepper and nutmeg. Form small balls with floured hand and twist off to form noodles, roll gently in light salted water until they float on top.

Finely dice smoked bacon, remove peel from onions and cut into strips. Clean and chop chives and parsley. Drain the sauerkraut briefly after it has cooled down.

Sauté onions in hot clarified butter, add bacon, fold in briefly, pour in brown veal stock and bring to a boil. Sprinkle in chives and parsley, add sauerkraut and mix well.

Drain potato noodles well, brown all over in hot clarified butter, fold into sauerkraut form.

Serve:

Arrange cabbage noodles on plates or bring to table in frying pan.

369 Kcal – 15 g fat – 18 g egg white – 38 g carbohydrates – 3 Be (bread units)

Our tip: Use bacon with a subtle smoky touch!

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