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Sauerkraut stew with mushrooms and tarragon
 
 
4 ServingsPTM30 min

Sauerkraut stew with mushrooms and tarragon


Sauerkraut stew with mushrooms and tarragon

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Directions

  1. 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.
  2. Meanwhile, rinse the sauerkraut in a sieve under cold running water. Boil for 15 minutes in a layer of water over low heat.
  3. Meanwhile cut the rest of the garlic finely and the onions in half rings. Slice the leaves of the tarragon.
  4. Cut the chestnut mushrooms from the mushroom mix into quarters.
  5. Heat the butter in a skillet and fry the onion for 3 minutes on medium heat.
  6. Add the garlic, half of the tarragon and all mushrooms and cook over high heat for 5 minutes. Season with salt and pepper.
  7. 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.
  8. Drain the sauerkraut and mix with the milk, mustard, Parmigiano Reggiano, the butter, the tarragon, pepper through the mash.
  9. Serve the sourol stew with the fried mushrooms.


Nutrition

475Calories
Sodium40% DV960mg
Fat25% DV16g
Protein36% DV18g
Carbs20% DV59g
Fiber52% DV13g

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