Sweet potato pizokel

Ingredients for 2 servings:

• ½ tsp salt
• 400 g sweet potatoes
• 125 g flour
• 1 tsp locust bean gum
• 30 ml milk
• 1 tbsp sunflower oil
• 1 onion(s)
• 100 g bacon cubes
• 250 g asparagus, green
• 1 garlic clove(s)
• 50 ml Noilly Prat
• 100 ml vegetable stock
• 125 ml cream
• 1 tbsp butter, softened for the flour butter
• 1 tsp flour for the flour butter
• Parmesan for sprinkling
• 2 Landjäger
• 1 tbsp butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

egg-free

Peel, grate, and salt the sweet potatoes. Mix the flour with the locust bean gum. Squeeze the potatoes and mix with the flour and milk. Bring a large pot of salted water to a boil and add the sunflower oil. Using a teaspoon, form dumplings from the sweet potato mixture and let them simmer in the boiling salted water until the Pizokel are cooked and float to the top. Wash the asparagus, pat dry, and trim the ends. Cut the asparagus into pieces. Peel and finely chop the onion and garlic. Briefly fry the Pizokel in a little butter or clarified butter, then remove from the frying pan. Briefly fry the bacon cubes, onion, and garlic in the same pan. Add the asparagus pieces and deglaze with the Noilly Prat and the stock. Sauté the asparagus uncovered for about 8 minutes. Add the cream and bring to a boil. Knead the softened butter with a fork until it becomes flour-butter. Finely chop the Landjäger sausages. Stir the flour butter into the sauce. Add the sweet potato pizokel and Landjäger sausage to the sauce and serve sprinkled with Parmesan cheese.