Erdäpfelblattln with Styrian Pumpkin Vegetables

For the Erdäpfelblattln with Styrian pumpkin vegetables, peel the potatoes, cut into cubes and boil in salted water, strain and let steam off a little. Strain the potatoes, mix with egg yolk and butter and let cool. Knead flour, anise, salt and the potato mixture, roll out the dough quickly (2 – 3 mm) and cut small rectangles (4 cm x 6 cm) or round with a pastry roller. Then bake for 2 minutes floating in hot fat.For the pumpkin vegetables, peel the pumpkin and grate finely with a grater or cut into fine cubes. Sauté the onion and garlic in oil, add the pumpkin, bay leaf, paprika and cumin and pour in the beef broth.

Then add the diced bell bell pepper and simmer for about 5 – 8 minutes. Finally, stir the sour cream mixed with cornstarch until smooth into the vegetables. Arrange the pumpkin vegetables in a lasagna-like fashion, alternating with the potato leaves on top of each other.

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