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Sauerkraut stew with frankfurters
A tasty recipe. The main course contains the following ingredients: meat, potatoes (slightly crumbly), celeriac (peeled), cooked wine sauerkraut ((500 g), drained), sour cream (125 ml), butter, caraway seed, Zeeland bacon (144 g), Frankfurters (580 g and 10 pieces).
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Ingredients
Directions
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Peel the potatoes and cut them into pieces. Cook them in plenty of water in 20 minutes until done. In the meantime, cut the celeriac into cubes and add to the potatoes after 10 minutes. Add the sauerkraut for the last 3 minutes. Drain and add the sour cream, butter and caraway seed. Stamp with the puree pestle to a coarse puree and season with salt and pepper.
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Wrap the bacon around the Frankfurters. Heat a frying pan and fry without oil or butter in 2 parts in 3 min. Crispy. Keep warm under a lid. Serve with the stew.
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Nutrition
695Calories
Sodium17% DV400mg
Fat72% DV47g
Protein48% DV24g
Carbs15% DV44g
Fiber28% DV7g
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