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TAMISANGELS
Sauerkraut celeriac stew with zeeuws bacon
Sturdy stamp of celeriac and herb sauerkraut with potatoes and Zeeland bacon.
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Ingredients
Directions
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Peel the potatoes, cut into equal pieces and boil them with water, the bay leaf and salt if necessary in 20 minutes.
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Meanwhile, peel the celeriac and cut into 1 cm cubes. Heat a frying pan without butter or oil and fry the bacon for 4 minutes.
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Remove from the pan and drain on kitchen paper. Leave the fat in the pan. Fry the caraway seeds in the remaining shortening for 1 min.
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Add the celeriac and some pepper and cook over medium heat for 15 minutes until golden brown.
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In the meantime, heat the milk over low heat and let the sauerkraut drain in a colander.
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Drain the potatoes and remove the bay leaf. Stamp to a puree with the puree tamper. Mix the celeriac, sauerkraut and milk into a smooth stew.
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Place the fried bacon and serve.
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Nutrition
470Calories
Sodium0% DV1.320mg
Fat28% DV18g
Protein34% DV17g
Carbs17% DV51g
Fiber64% DV16g
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