John Myers
Contents
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Ingredients
For the sauerkraut:
- 1 tablespoon Extra virgin olive oil
- 2 Onions in strips
- 7 Juniper berries
- 1 teaspoon Caraway seeds
- 2 Bay leaves
- 1 kl. Can Sauerkraut
- 1 shot White wine dry
For the mashed potatoes:
- 600 g Potatoes
- 1 teaspoon Salt
- 1 kl. Clove of garlic
- 1 Bit From the onion
- 30 g Butter or margarine
- 1 teaspoon Salt
- Freshly grated nutmeg
- Milk boiling hot
Instructions
- For the sauerkraut, fry the onion strips in the heated oil until translucent, then add the juniper berries, caraway seeds and the bay leaves and sauté briefly. Slightly chopped up the sauerkraut, add a small dash of wine and cook everything covered over a mild heat for about 30 minutes.
- Cover the peeled and roughly chopped potatoes with water and cook with salt, garlic and onion for a good 20 minutes.
- Place the small pork knuckles in the sauerkraut and cook for another 30 minutes.
- Drain the potatoes and mash with butter / margarine and a teaspoon of salt. Season with freshly grated nutmeg and refine with a dash of boiling milk (until the desired consistency is achieved).
- Serve pork knuckle, sauerkraut and mashed potatoes on plates and "eat it" !!
Nutrition
Serving: 100gCalories: 108kcalCarbohydrates: 15.6gProtein: 2.3gFat: 3.7g
