Romanian Lenten potato noodles

Name: Romanian Lenten potato noodles
Ingredients: 8 medium potatoes (1200 g); 2000 ml water; 1 medium onion (150 g); 45 ml oil; 2500 ml water; 300 g noodles; 1 teaspoon salt; 1/2 teaspoon ground pepper

Season - Romanian Lenten potato noodles by Marioara O. - Recipia

Romanian Lenten potato noodles have onion that stays translucent rather than browning, while the mashed potatoes bind the cooked noodles into a simple dish. The texture is soft and slightly glossy from the oil the onion softened in, and the noodles stay well coated in potato. I leave a few small lumps in the mash instead of mashing it completely smooth. Prep: 15 minutes. Cook: 31 minutes. Rest: 2 minutes. Total time: 48 minutes. Servings: 4. About 610 kcal and 16 g protein per serving.

Ingredients

8 medium potatoes (1200 g)
2000 ml water
1 medium onion (150 g)
45 ml oil
2500 ml water
300 g noodles
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Peel the potatoes and cut them into pieces about 3 cm across. Put them in a pot with 2000 ml of water and boil for 18 minutes, until they mash easily with a fork. Drain and mash them. 2. Chop the onion and cook it in a pan with 30 ml of oil for 5 minutes over low heat, until translucent but not browned. Add the onion and the oil from the pan to the mash. 3. Boil the noodles for 8 minutes in 2500 ml of water, until tender. Drain, rinse with cold water and leave to drain for 2 minutes. 4. Add the noodles to the mash. Add the salt and pepper and mix well. If the mixture seems too thick, gradually stir in the remaining 15 ml of oil.

Notes

For a gluten-free version, replace the noodles with 300 g of gluten-free noodles and follow the time on the package; regular noodles contain gluten. Pickles make a good side with the soft texture of the mixture. Keep the dish in a sealed container in the fridge for up to 3 days; when reheating, add a tablespoon of water and stir over low heat. Floury potatoes mash more easily, while waxy ones make a firmer mash. If you use new potatoes, start checking them earlier, since they soften faster than stored potatoes. Onion can brown quickly over high heat: keep the pan over low heat and take it off the stove while the onion is still translucent, with no browned edges.