Sweet potato noodles with apricot compote and hazelnuts

Name: Sweet potato noodles with apricot compote and hazelnuts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (850 ml) Apricots; 3 TABLESPOONS Sugar; 1 TEASPOON Cornstarch; 2 TABLESPOONS clarified butter; 500 g Fresh pasta (refrigerated shelf); 40 g Hazelnut kernels; 2 Zwiebäcke

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (850 ml) Apricots
3 TABLESPOONS Sugar
1 TEASPOON Cornstarch
2 TABLESPOONS clarified butter
500 g Fresh pasta (refrigerated shelf)
40 g Hazelnut kernels
2 Zwiebäcke

Directions

1
Drain the apricots on a sieve, collecting the juice. Put juice and 1 tablespoon of sugar in a pot and bring to the boil. Stir starch with a little water until smooth. Bind the juice with it. Cut the apricots into pieces, add and let cool down.
2
Heat clarified butter in a frying pan. Fry the potato noodles for about 4 minutes at medium heat until brown all around. Coarsely chop the nuts. Crumble the rusks. Add nuts and rusk crumbs to the noodles.
3
Sprinkle 2 tablespoons of sugar over it and let it caramelize a little. Arrange the potato noodles with some apricot compote on plates. Add the rest of the compote.