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Richard Oberholtzer
Gratin sauerkraut dish
Sauerkraut gratin with mustard puree from the oven.
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Ingredients
Directions
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Preheat the oven to 180 ° C. Grease the oven dish.
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Peel the potatoes, cut into equal pieces and cook for 20 minutes until done.
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In the meantime, heat a frying pan without oil or butter and toast the fennel seed for 3 minutes.
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Remove from the pan and allow to cool on a plate. Let the sauerkraut drain in a colander.
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Cut the apricots into pieces. Mix the fennel seeds, the cranberries and apricots with the sauerkraut. Distribute over the baking dish.
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Pour the potatoes, put them back in the pan and stamp with the whipped cream and mustard to puree. Season with pepper.
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Put the puree on the sauerkraut. Chop the nib in pieces and spread over the mash.
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Bake in the middle of the oven in about 15 minutes until golden brown.
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Nutrition
750Calories
Sodium0% DV1.540mg
Fat65% DV42g
Protein54% DV27g
Carbs20% DV60g
Fiber52% DV13g
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