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Ruude suure Kappes met Worbele and jestämpte Äädäppel à la Didi

updated

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Ingredients for 4 servings:

  • 500 g potatoes, floury
  • 2 tsp salt
  • 1 tsp white pepper, ground
  • 1 pinch of nutmeg
  • 100 g butter
  • 125 ml milk
  • 500 g wine sauerkraut
  • 200 g blueberries

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

red sauerkraut with blueberries and mashed potatoes

Peel and dice the potatoes, and place them in water to prevent them from browning. Rinse the diced potatoes and boil in well-salted water for 30 minutes. Meanwhile, drain the sauerkraut and boil for 20 minutes. After 10 minutes, add the blueberries and stir in. The blueberries turn the white sauerkraut red, making it very similar to red cabbage. Heat the milk. Drain the potatoes and mash them with the milk and butter. Season the mash with pepper, salt, and nutmeg. Arrange the two together and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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