Potato noodles with carrots

Ingredients for 3 servings:

• 400 g potatoes
• 40 g flour
• 20 g potato starch
• 400 g carrot(s)
• 150 g crème fraîche
• 1 egg yolk
• Salt
• 1 onion(s)
• 1 garlic clove(s)
• 1 piece(s) ginger, hazelnut-sized
• ¼ liter vegetable broth
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes, boil them until tender, and then press them through a potato ricer. Knead them with the flour, potato starch, salt, and egg yolk to form a potato dough and shape into a 2cm thick roll. Cut off pieces about 2cm long and boil them in salted water. As soon as they float to the top, they are cooked; remove them with a slotted spoon. Now peel and grate the carrots, dice the onion, chop the garlic, and grate the ginger. Sauté everything together in a pan with a little oil, deglaze with the vegetable stock, and simmer briefly. Finally, add the crème fraîche and the potato noodles and toss to combine. If you like meat, roasted chicken breast goes well with it.