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In this article, I’ll show you how you can prepare a delicious potato noodle pan with peas, carrots and sliced strips in just a few minutes.
Peas and carrots always remind me of my childhood when my grandmother often had fresh and homemade carrot sticks with delicious peas. My mother too often made peas and carrots for us children, which we mixed with mashed potatoes and enjoyed. I used these memories as a basis for my potato noodle pan and combined the peas and carrots with potato noodles and strips of schnitzel. Rounded off with a small onion, a little butter and a light cremefine, this creates a delicious meal for the whole family.
My Potato Noodle Pan is a quick and tasty meal that is ideal for after work. You only need a few ingredients and not much time to bring this delicious potato noodle pan to the table.
If you enjoy eating potato noodles as much as I do, then this recipe may also be for Potato Noodles with pointed cabbage something for you.
Nutritional information per serving:
Calories: 437 – Protein: 28g – Fat: 11g – Carbs: 56g
Potato noodle pan with peas, carrots and schnitzel strips
- 500g Schupfnudeln
- 300g organic turkey cutlets
- 100g frozen peas
- 100g frozen baby carrots
- 100g mushrooms
- 100g Cremefine 7%
- 10g butter
- 1 onion
- salt, pepper, nutmeg
- Step 1 Cut the turkey escalopes into strips and sear them in a pan for 2 minutes. Season with salt and pepper. Then remove and set aside.
- Step 2 Chop the onion and slice the mushrooms. Sauté both in the pan. Add the potato noodles and butter and fry until golden brown on all sides. Then add the peas and carrots.
Stir in the cremefine. Add the meat and mix everything together. Season to taste with salt, pepper and nutmeg.