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David Austin
Sauerkraut stew with mushrooms and tarragon
Sauerkraut stew with mushrooms and tarragon
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Ingredients
Directions
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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.
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Meanwhile, rinse the sauerkraut in a sieve under cold running water. Boil for 15 minutes in a layer of water over low heat.
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Meanwhile cut the rest of the garlic finely and the onions in half rings. Slice the leaves of the tarragon.
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Cut the chestnut mushrooms from the mushroom mix into quarters.
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Heat the butter in a skillet and fry the onion for 3 minutes on medium heat.
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Add the garlic, half of the tarragon and all mushrooms and cook over high heat for 5 minutes. Season with salt and pepper.
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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.
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Drain the sauerkraut and mix with the milk, mustard, Parmigiano Reggiano, the butter, the tarragon, pepper through the mash.
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Serve the sourol stew with the fried mushrooms.
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Nutrition
475Calories
Sodium40% DV960mg
Fat25% DV16g
Protein36% DV18g
Carbs20% DV59g
Fiber52% DV13g
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