Low-Carb Fake Schupfnudeln

Ingredients for 4 servings:

• 200 g carrot(s)
• 50 g celeriac
• 50 g hazelnuts, ground, for the dough
• 150 g hazelnuts, ground, for the breading
• 20 g konjac flour
• 1 egg(s)
• 1 tsp, heaped vegetable broth, instant
• salt and pepper
• Coconut oil for frying

Instructions

Working time approx. 50 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 25 minutes

vegetarian, without carbohydrates

Cook the celeriac and carrots in salted water. Then mash to a puree. Add 50g of hazelnuts and season with vegetable stock, salt, and pepper as desired. Allow to cool enough so that the egg, which you now add, no longer sets. Mix in the flour, then add the konjac flour until you have an elastic mass, which you can then use to form dumplings. Cook the dumplings in 90°C (194°F) hot, but not boiling, water until they rise to the surface. Then skim off the dumplings, rinse in cold water, and drain. Roll the dumplings in the ground hazelnuts and fry in a hot pan with coconut oil. Konjac flour has hardly any calories: about 9 kcal per 100g.