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 dishyellow bell pepper, cherryto, fried quibbling, Curry sauce, baguette,Vis-Sticks!
-
30 minMain dishOrganic spelled, eggplant, onion, traditional olive oil, tomato paste, za'atar spice mix, salt, lemon, halloumi cheese, fresh pomegranate seeds, fresh coriander,spelled salad with pomegranate and za'atar
-
20 minMain dishfrozen puff pastry, chicory, egg, cooking cream, creme fraiche, curry powder, mature farm cheese, old bread, cherry / cherry tomato, pine nuts,chicory cake with cherry tomatoes
-
30 minMain dishchicken breast, sunflower oil, ketjapmarinade, satémarine mix, White rice, stoneleeks, green beans, Javanese peanut butter sauce,chicken satay with peanut sauce
Nutrition
470Calories
Sodium0% DV1.320mg
Fat28% DV18g
Protein34% DV17g
Carbs17% DV51g
Fiber64% DV16g
Loved it