Sweet potato noodles in cinnamon butter with apple compote, vanilla curd and cranberries
very easy
90 mins
90 mins
Ingredients
- 500 g floury potatoes
- 150 g Pasta flour
- 2 Eggs (size M)
- 7-10 Tbsp Salt
- 1 knife tip Turmeric
- 3 (approx. 550 g) red apples
- 500 ml apple juice
- 25 g Cornstarch
- 50 g Sugar
- 25 g Butter
- 1 coated Tsp Cinnamon powder
- 75 g thickened cranberries (glass)
- 250 g Vanilla Quark
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Mint
- 7-10 Tbsp Flour
Directions
- 1
Wash the potatoes and cook in boiling water for about 30 minutes. Drain potatoes, steam and peel. Press them still hot through a potato press, let them cool down
- 2
Add flour and eggs. Season with 1 pinch of salt and turmeric and knead to a smooth dough. Form into finger-thick rolls on a well floured work surface with floured hands and cut into 4-5 cm long pieces. Place these in the hollow of your hand and form into potato noodles with pointed ends (75-80 pieces).
- 3
Bring plenty of salted water to the boil in a wide saucepan. Cook the potato noodles (possibly in portions) for about 3 minutes until they float on top. Take them out with a skimmer and let them cool down on a tea towel
- 4
Wash apples, grate them dry, quarter them, remove the core and cut quarters into pieces. Stir 50 ml apple juice and starch until smooth. Boil 450 ml apple juice and 25 g sugar. Add apples and simmer for about 3 minutes. Pour in the starch and let it simmer for about 1 minute, stirring constantly. Keep compote warm
- 5
Heat the butter in a large pan and fry the potato noodles in it in portions. Sprinkle with 25 g sugar, let it caramelise slightly and finally dust with cinnamon. Arrange noodles, apple compote, cranberries and quark on plates. Dust with icing sugar and decorate with mint
- 6
Waiting time approx. 30 minutes
Nutrition Facts
620 kcal
103 g
14 g
15 g
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