Noodle Gratin


1hr 40m
Preparation/cooking time: ca. 45m + Allow to swell: ca. 30m + Gratinate: ca. 25m

Servings
For 4 people


Nutritional Information

Contains 638 Kcal, 21g Protein, 67g Carbohydrates, 27g Fat


Ingredients

  • 300 g white flour
  • 1 tsp. salt
  • 3 spring onions, incl. green parts, onions coarsely chopped, greens cut into rings
  • 400 g kohlrabi, cut into 7-mm-thick slices
  • 300 g carrots, cut into sticks
  • 1.5 dl vegetable bouillon
  • 1.5 dl carrot juice
  • 3 fresh eggs
  • 1 tbsp. rapeseed oil
  • 1 dl single cream
  • 150 g semi-hard cheese (e.g. mature Tilsiter), coarsely grated
  • salt and pepper to taste
  • 0.5 bunch parsley, finely chopped

View these products

  • Mix the flour and salt in a bowl and create a hollow in the middle. Combine the carrot juice and eggs, pour little by little into the trough, stirring, then mix with a ladle and beat until the dough turns glossy and starts to bubble. Cover and leave to combine at room temperature for approx. 30 mins. Press the dough in batches through a sieve into the gently boiling salted water. Allow the Knöpfli to steep until they rise to the surface, remove with a slotted spoon, drain.
  • Heat the oil in a wide-bottomed pan. Sauté the spring onions, kohlrabi and carrots, pour in the stock, cover and simmer for approx. 5 mins., add the cream, season. Divide the Knöpfli, vegetables with their cooking liquid and half of the cheese into the prepared dish. Scatter over the rest of the cheese.
  • Gratinate for approx. 25 mins. in the centre of an oven preheated to 200°C. Sprinkle with parsley.

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Ratings

There are no ratings for this recipe.  Be the first to rate this.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home