Potatoes are always in season…

We serve potatoes all year round—they’re so versatile and taste delicious no matter how you prepare them. Recently, we made a traditional country dish—we call it “Erdäpfel-Nidei.” They’re easy to make, and even the kids love them. We usually serve these “potato noodles” with sauerkraut, but they’re also 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 delicious!

Recipe:

Potato Noodles with Sauerkraut or Sour Cream Sauce

600 g waxy potatoes
200 g coarse flour
Salt
Freshly grated nutmeg
1–2 eggs (whole)

For frying: clarified butter or a good oil

As a side dish: 250g sauerkraut, bay leaf, juniper berries, whole peppercorns
diced bacon

Boil the potatoes, add a little salt, peel them, and mash them while they’re still warm. Prepare a cutting board and quickly knead all the ingredients into a dough, shape it into a roll about as thick as a finger, and cut it into 1-centimeter pieces. Fry in a pan with clarified butter or good-quality oil (make sure it’s hot before adding the Nidei) until golden brown.
Sauté sauerkraut with caraway seeds in a little water and garnish with fried bacon bits. We drink a small mug of milk with the Nidei and sauerkraut.

By the second time, you’ll surely be making Nidei without even needing the exact measurements. Simple and delicious! That’s the best part about cooking by feel :-)
Enjoy your meal, and best regards from the Zittrauerhof, Katharina Schwaiger.