in Recipes

Schupfnudeln casserole with carrots

updated

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Ingredients for 4 servings:

  • 2 onions
  • 1 kohlrabi
  • 250 g carrot(s)
  • 2 tbsp rapeseed oil
  • 500 g potato dumplings
  • 250 ml vegetable stock
  • salt and pepper
  • 1 egg(s)
  • 100 ml milk
  • 100 g feta cheese

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Peel and finely dice the onions. Peel the kohlrabi and carrots and slice them thinly. Preheat the oven to 200°C (top/bottom heat). Heat a tablespoon of oil in a pan and briefly fry the potato dumplings. Then remove from the pan and set aside. Heat another tablespoon of oil and sauté the onions, kohlrabi, and carrots. Deglaze with the broth and season with salt and pepper. Place the potato dumplings and vegetables in a baking dish. Whisk the egg with the milk, season with salt and pepper, and pour over the vegetables. Finally, crumble the feta cheese and sprinkle it over the casserole. Bake in the preheated oven for 20-25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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