Sauerkraut bake
40 mins
40 mins
Ingredients
- 550 g mainly waxy potatoes
- 7-10 Tbsp Salt
- 1 Onion
- 1 red pepper
- 1 can(s) (400 g PE, 385 g drained weight) Wine sauerkraut,
- 0,5 Bundle flat leaf parsley
- 2 TABLESPOONS Butter
- 3 TSP Sugar
- 7-10 Tbsp Pepper
- 2 eggs, (Kl. M)
- 200 g Fresh cream
- 7-10 Tbsp Nutmeg
Directions
- 1
Peel the potatoes and cut into large pieces. In a saucepan cover with salted water, bring to the boil covered and cook over medium heat for 20 minutes. Meanwhile dice the onion. Quarter peppers, remove seeds and cut into strips.
- 2
Drain the sauerkraut in a sieve. Pluck parsley leaves from the stalks and chop them.
- 3
1⁄2 Melt el butter in a pot. Fry the onions in it until transparent. Add sauerkraut and steam for 2 minutes. Season with sugar, salt and pepper, cover and cook at medium heat for 15 minutes. Mix in the paprika.
- 4
Mix eggs with crème fraîche, salt and pepper.
- 5
Drain the potatoes, let them steam briefly and mash them roughly. Mix in 1 tbsp. butter, season with salt, pepper and freshly grated nutmeg. Grease an ovenproof dish (30 x 20 cm) with 1⁄2 tbsp. butter.
- 6
Mix the mashed potatoes with the sauerkraut mixture, egg cream fraiche and 2/3 of the parsley. Spread the sauerkraut and potato mixture in the mould. Bake in a hot oven at 200 degrees in the lower third of the oven for 45 minutes (convection oven not recommended).
- 7
Serve sprinkled with the remaining parsley.
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