Paprika ragout with grilled potato thalers

Ingre­di­ents for 4 servings: 

pota­to tha­ler (prepa­re the day befo­re):

• 800 grams of firm potatoes/day before
• 200 grams pota­to flour
• 150 ml water
• 1 teas­poon sea-salt

Papri­ka ragout:

• 7 pie­ces of red pepper
• 2 bun­ches of spring onions
• 4 pie­ces gar­lic cloves large
• 200 ml light gra­pe juice
• 100ml Vege­ta­ble broth
• 1/2 tsp colorful mill pepper
• 1 teas­poon sea-salt

Pre­pa­ra­ti­on:

For the pota­to tha­lers, peel and press the pota­toes from the day befo­re. Add the pota­to flour and mix well but loo­se­ly with the salt. Gra­du­al­ly add the water and knead into a solid part. Form the dough into two fore­arm-thick logs and place in boi­ling sal­ted water. Then redu­ce the heat and let the bars steep in hot water with a lid on for at least 20 minu­tes. The rods are rea­dy when they float to the sur­face of the water. Remo­ve from water and allow to cool com­ple­te­ly. Then place in the ref­ri­ge­ra­tor in a clo­sed con­tai­ner for at least 12 hours.
Pre­heat the oven to 220 degrees and bake the hal­ved pep­pers, cut side down, on a bak­ing tray lined with bak­ing paper for 15 – 20 minu­tes, until the skin bubbles nice­ly. Then remo­ve from the oven and peel off the skin.

Allow to cool brief­ly and cut into strips (approx. 0.5 cm). Cut the spring oni­ons with the ten­der greens into fine rings and chop the gar­lic.
Sau­té the spring oni­ons and gar­lic in a pot wit­hout oil until trans­lu­cent and then add the pep­per strips. Degla­ze the who­le thing with the gra­pe juice and the vege­ta­ble stock (plea­se strain it), add the gar­lic and sea­son with salt and pep­per. Sim­mer over medi­um heat for a few minu­tes until the ragout thi­c­kens slight­ly but still remains jui­cy.
Mean­while, cut the cold pota­to sticks into sli­ces about 2 cm thick and grill them on a grill for a few minu­tes until brow­ned as desi­red. If the­re is no grill, the sli­ces can also be fried fat-free in a cera­mic pan.
Sea­son the ragout again with salt and pep­per and ser­ve hot with the fresh­ly gril­led, cris­py pota­to tha­lers on top.

Bon appe­tit!

More such fan­ta­stic recipes are in Gün­ther Karl’s cook­books to find: