Two Kinds Of Potato Noodles with Poppy Seeds and Caramelized Plums
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g potato (s)
- 80 grams flour
- 30 g semolina
- 1 egg (s)
- 60 g poppy seeds
- 40 g butter
- 2 tablespoon powdered sugar
- 100 g plums or plums
- 1 tablespoon plum jam
- 1 tablespoon powdered sugar
- 100 ml water
Print Recipe
Pin Recipe Instructions
- Boil the potatoes in their skins and let them cool down. Peel and grate finely. Knead with the flour, semolina, salt and egg. Halve the dough and add 1 tablespoon of ground poppy seeds to one half.
- The dough should no longer stick to the hands, if necessary add flour.
- Shape small elongated cones with damp hands and cook in salted water, they are ready when they rise like spaetzle.
- Melt some butter in a pan and add the potato noodles to prevent them from sticking together and to sauté them again before serving.
- For the plums, first pit the fruit and cut into wedges.
- Caramelize 1 tablespoon of powdered sugar in the pan, add the plums, fry briefly, deglaze with water and add the plum jam, a small dash of wine is also delicious! Let it simmer until the liquid is syrupy.
- Froth 30 g butter in a pan or saucepan until it browns slightly.
- Place the potato noodles in a deep plate, add the plums and top with poppy seeds, powdered sugar and the brown butter.
- The mass is also great for making dumplings, with and without poppy seeds a great accompaniment to every roast!
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