Two kinds of potato noodles with poppy seeds and caramelized plums

Ingredients for 4 servings:

• 400 g potatoes
• 80 g flour
• 30 g semolina
• 1 pinch of salt
• 1 egg(s)
• 60 g poppy seeds
• 40 g butter
• 2 tbsp powdered sugar
• 100 g plum(s) or damsons
• 1 tbsp plum jam
• 1 tbsp powdered sugar
• 100 ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Also suitable for potato dumplings!

Boil the potatoes in their skins and let them cool. Peel and grate finely. Knead with flour, semolina, salt, and egg. Divide the dough in half and add 1 tablespoon of ground poppy seeds to one half. Note: The dough should no longer stick to your hands; add more flour if needed. With wet hands, form small, oblong balls and cook in salted water. They are ready when they rise to the top like spaetzle. Melt a little butter in a pan and add the potato noodles. This will prevent them from sticking together, and you can fry them briefly before serving. For the plums, first pit the fruit and cut them into wedges. Caramelize 1 tablespoon of powdered sugar in the pan, add the plums, and fry briefly. Deglaze with water and add the plum jam; a small splash of plum wine is also delicious! Simmer until the liquid becomes syrupy. Melt 30g of butter in a pan or saucepan until lightly browned. Transfer the potato noodles to a deep dish, add the plums, and top with poppy seeds, powdered sugar, and brown butter. This mixture also makes great dumplings. With or without poppy seeds, it’s a great accompaniment to any roast!