Sauerkraut celeriac stew with zeeuws bacon

Name: sauerkraut celeriac stew with zeeuws bacon
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg crumbly potato; 1 dried laurel leaves; 500 g celeriac; 150 g Zeeland bacon; 2 tl caraway seed; 250 ml semi skimmed milk; 500 g wine sauerkraut

Sturdy stamp of celeriac and herb sauerkraut with potatoes and Zeeland bacon.

Ingredients

Kitchen Stuff

1 puree tamper

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.