Potatoes are always in season ..

With us, potatoes are on the table all year round – they are so versatile and taste delicious in every variation. Recently we cooked a typical rural dish – with us they are called “Erdäpfel-Nidei”. They are easy to make and children love to eat them too. With us, these “potato noodles” are usually served with sauerkraut, but they also taste wonderful with a chive sour cream sauce and a green salad. Or – a specialty at the vegetarian restaurant in Hofgastein, Kraut & Rüben, Nidei baked with broccoli and Parmesan – tastes just as excellent!

Recipe:

Erdäpfelnidei with Sauerkraut or Sour Cream Sauce

600g waxy potatoes
200g strong flour
Salt
Grated nutmeg
1-2 eggs (whole)

For frying: clarified butter or a good oil

As a side dish: 250g sauerkraut, bay leaf, juniper, whole peppercorns
Bacon cubes

Boil the potatoes, salt them lightly, peel them, and press them while still warm. Prepare a board and quickly knead all ingredients into a dough, form into a roll about finger-thick, and cut into 1 cm pieces. Fry them golden yellow in a pan with clarified butter or good oil (it should be hot before adding the Nidei to the pan).
Sauté sauerkraut with caraway seeds in a little water and garnish with fried bacon cubes. We drink a mug of milk with the Nidei and sauerkraut.

The second time you cook the Nidei, you’ll surely do it without exact measurements. Simple and delicious! That’s the best part, cooking by feel :-)
Enjoy your meal and warm regards from Zittrauerhof, Katharina Schwaiger.