Sauerkraut au gratin with carrots and salmon ham

Name: Sauerkraut au gratin with carrots and salmon ham
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 Carrot (150 g); 7-10 Tbsp Salt; 1 TEASPOON Oil; 200 g Sauerkraut; 100 ml Vegetable broth (instant); 10 g Roasted onions; 7-10 Tbsp Pepper; 7-10 Tbsp dried marjoram; 30 g Salmon ham without fat edge; 30 g fat-reduced gouda cheese; 7-10 Tbsp Chives

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 Carrot (150 g)
7-10 Tbsp Salt
1 TEASPOON Oil
200 g Sauerkraut
100 ml Vegetable broth (instant)
10 g Roasted onions
7-10 Tbsp Pepper
7-10 Tbsp dried marjoram
30 g Salmon ham without fat edge
30 g fat-reduced gouda cheese
7-10 Tbsp Chives

Directions

1
Peel, wash and cut the carrot into pieces and cook in salted water for eight minutes. Heat the oil in a frying pan. Sauté the sauerkraut in it. Add stock and cook the sauerkraut for five minutes.
2
Pour the carrot onto a sieve, drain and add to the sauerkraut. Add fried onions, season with pepper and marjoram. Put everything into an ovenproof dish. Place the salmon ham on top and sprinkle with cheese.
3
Bake in a preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for eight to ten minutes. Garnish with chives.