Schupfnudeln with Beetroot and Apple Ragout

For Schupfnudeln with beetroot-apple ragout, first prepare the dough for the Schupfnudeln: To do this, boil the unpeeled potatoes in plenty of water until soft. Press through a potato press while still hot. On a floured work surface, quickly knead all ingredients into a smooth dough, form it into a roll and cover. Let rest at room temperature for at least 30 minutes.

For the beetroot and apple ragout, first break open the cardamom pods, take out the seeds and toast them in a pan without fat, stirring, until they begin to smell fragrant. Then crush them in a mortar (or with a wide knife blade) and set aside. Peel and finely dice onion. Wash and peel beet and cut into small cubes.

Heat oil in a pot. Sauté onion and beets briefly. Season with pepper, salt, cardamom, nutmeg and a good pinch of cinnamon. Pour in beetroot juice, bring to the boil and cook the beets over low heat until soft, about 15-20 minutes.

In the meantime, wash and peel apples, remove core and cut into thin wedges. Once the beets are soft, stir the apple slices into the ragout and season it again with the different spices to taste.

For the Schupfnudeln, boil plenty of salted water in another pot. Cut the prepared roll of dough into equal-sized pieces and roll them into finger-thick noodles. Simmer gently in the hot water for about 10 minutes las

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