Sauerkraut stew with mushrooms and tarragon

Name: sauerkraut stew with mushrooms and tarragon
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 3 toe garlic; 1,2 kg something crumbly potatoes; 750 g fresh sauerkraut; 4 onion; 15 g fresh tarragon; 400 g mushrooms for pasta; 45 g unsalted butter all variants possible; 100 ml semi skimmed milk; 2 el fine mustard; 75 g Parmigiano Reggiano powder

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Peel the garlic. Peel the potatoes, cut into equal pieces and boil in a pan of water with the cloves of garlic in 20 min.
Meanwhile, rinse the sauerkraut in a sieve under cold running water. Boil for 15 minutes in a layer of water over low heat.
Meanwhile cut the rest of the garlic finely and the onions in half rings. Slice the leaves of the tarragon.
Cut the chestnut mushrooms from the mushroom mix into quarters.
Heat the butter in a skillet and fry the onion for 3 minutes on medium heat.
Add the garlic, half of the tarragon and all mushrooms and cook over high heat for 5 minutes. Season with salt and pepper.
Heat the milk in a saucepan (or in the microwave). Pour the potatoes with the garlic, put back in the pan and crush with the puree rammer.
Drain the sauerkraut and mix with the milk, mustard, Parmigiano Reggiano, the butter, the tarragon, pepper through the mash.
Serve the sourol stew with the fried mushrooms.