Filter
Reset
Sort ByRelevance
David Austin
Sauerkraut stew with mushrooms and tarragon
Sauerkraut stew with mushrooms and tarragon
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
30 minMain dishminced beef, medium sized egg, tomato ketchup, bread-crumbs, margarine, new potatoes, fresh green beans,giant minced meat with beans
-
60 minMain dishrapeseed oil, Zeeland kitchen syrup, chili flakes, salt, bacon patties without rind, potato croquettes, cleaned sprouts, lime,spicy bacon steaks from the oven
-
15 minMain dishspiced potato slices of paprika, olive oil, balsamic vinegar, steaks tartar, oak leaf lettuce melange, salad dressing blue cheese, Red pepper,balsamic tartar with spicy potatoes
-
25 minMain dishRed onion, sunflower oil, spice paste for tikka massala, frozen fodder kale bunches, chilled pumpkin pieces, canned chickpeas, peeled canned tomatoes, flatbread, Greek yoghurt,indian vegetable curry
Nutrition
475Calories
Sodium40% DV960mg
Fat25% DV16g
Protein36% DV18g
Carbs20% DV59g
Fiber52% DV13g
Loved it