Potato Noodles with Pork and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 419 cal. | (20 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 46.6 μg | (78 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,237 mg | (31 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 400 grams starchy potatoes (cooked the day before)
- 60 grams Pastry flour
- 1 egg
- salt
- freshly grated Nutmeg
- Pastry flour (for dusting)
- 300 grams Smoked pork chop
- 3 carrots
- 1 stalk Leeks
- 2 red onions
- 4 Tbsps clarified butter
- freshly ground peppers
- 1 tsp dried thyme
- 1 tsp dried marjoram
- 250 milliliters Beef broth
Preparation steps
Peel the potato and press through a ricer onto the work surface. Knead well with the flour, egg, salt and nutmeg into a malleable dough. Possibly use a little more or less flour. Do not knead the dough too long, because it is tough otherwise. From the finger-shaped potato, form noodles about 8 cm (approximately 3 inches) long. Let rest on floured surface.
Dice the pork. Peel the carrot and cut into thin slices. Trim the leeks, rinse and cut into thin rings. Peel the onions and cut into wedges.
Put 2 tablespoons butter in a hot pot and cook the pork therein while stirring for 3-5 minutes. Remove pork and add carrots, the leek and the onions. Cook for 1-2 minutes, add thyme and marjoram and season with salt and pepper. Add the pork again, pour in the broth, cover and let simmer 10-15 minutes.
Place the noodles in simmering saltwater and cook for about 5 minutes. Strain and leave to drain. Heat rest of butter in a pan and cook the noodles until golden brown, 5-10 minutes. To serve, distribute noodles on plates and top with the pork and vegetables.
