Filter
Reset
Sort ByRelevance
TAMISANGELS
Sauerkraut celeriac stew with zeeuws bacon
Sturdy stamp of celeriac and herb sauerkraut with potatoes and Zeeland bacon.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes, cut into equal pieces and boil them with water, the bay leaf and salt if necessary in 20 minutes.
-
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.
-
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.
-
Add the celeriac and some pepper and cook over medium heat for 15 minutes until golden brown.
-
In the meantime, heat the milk over low heat and let the sauerkraut drain in a colander.
-
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.
-
Place the fried bacon and serve.
Blogs that might be interesting
-
20 minMain dishBroccoli, zucchini, ciabatta con noci, Cheesefondue, fresh basil,basil cheese fondue with nuts ciabatta and vegetables -
30 minMain dishcoalfish fillets, sea salt and garlic, (table) potatoes, fresh chives, peas, lemon juice, (olive oil,steamed fish with pea puree -
20 minMain dishraspberries, chicken breast, oil, vinegar, sugar, lettuce, Apple, rucola lettuce, rolling brown bread,salad with fried chicken and raspberries -
30 minMain disholive oil, walnuts, grapes, Apple, onion, oak leaf lettuce, Muesli Bread, Raisin bread, soft goat cheese, thyme, honey, nut oil, (mustard) vinaigrette,autumn salad with soft goat's cheese
Nutrition
470Calories
Sodium0% DV1.320mg
Fat28% DV18g
Protein34% DV17g
Carbs17% DV51g
Fiber64% DV16g
Loved it