Der Beitrag Potato Noodle Pan with peas, carrots and turkey strips erschien zuerst auf kitchensplace.
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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
Ingredients
- 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
Directions
- 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.
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Step 3
Stir in the cremefine. Add the meat and mix everything together. Season to taste with salt, pepper and nutmeg.
Der Beitrag Potato Noodle Pan with peas, carrots and turkey strips erschien zuerst auf kitchensplace.
]]>Der Beitrag Pointed cabbage with potato noodles and cheddar cheese erschien zuerst auf kitchensplace.
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Pointed cabbage belongs to the white cabbage family. With its pointed, cone-like shape, it lives up to its name. Compared to white cabbage, pointed cabbage is particularly mild and tender, which makes it a popular variety of cabbage. I love to combine it with potato products. Whether with mashed potatoes or with potato noodles – potatoes are the ideal accompaniment to these delicious cabbage vegetables.
For preparing the pointed cabbage
So that the pointed cabbage tastes fresh and crisp, I recommend buying it fresh from a trusted greengrocer. It is processed by dividing it in half. The halves are then divided again so that the stalk can be removed more easily. This is simply cut off with a sharp knife. Then the cabbage can be cut into fine strips. The strips of cabbage are then fried in a little butter in a deep pan and braised. To do this, it is extinguished with a fresh stock and then braised for a few minutes until the liquid has evaporated. Seasoned with salt and pepper, this creates a great cabbage dish. In the meantime, the potato noodles are simply roasted on all sides in a second pan so that they stay crisp on the outside and soft on the inside. The whole dish can be served with fresh parsley.
Nutritional information per serving:
Calories: 424 – Protein: 15g – Fat: 17g – Carbs: 53g
Pointed cabbage with potato noodles and cheddar cheese
Ingredients
- 300g potato noodles
- 1/2 pointed cabbage
- 200ml beef broth
- 20g butter
- 45g cheddar
- salt, pepper
Directions
- Step 1 Remove the stalk of the pointed cabbage and cut the cabbage into fine strips. Then fry in a pan together with the butter. Lightly fry the potato noodles in a second pan.
- Step 2 Deglaze the pointed cabbage with beef stock and simmer for 10 minutes. Then stir in the cheddar cheese and season with salt and pepper.
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Step 3
Finally, fold the potato noodles into the pointed cabbage and serve.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Pointed cabbage with potato noodles and cheddar cheese erschien zuerst auf kitchensplace.
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