John Myers
Sauerkraut and Potato Puree with Lots of Onions
The perfect sauerkraut and potato puree with lots of onions recipe with a picture and simple step-by-step instructions.
- 125 g Bacon throughout – finely diced
- 250 g Sauerkraut
- 2 Bay leaves
- 2 Juniper berries
- 0,5 teaspoon Caraway seeds
- 125 ml Riesling
- 350 g Potatoes
- 150 ml Boiling milk
- 20 g Butter
- Pepper from the grinder
- Salt
- Freshly grated nutmeg
- 2 Onions cut in half and sliced
- 1 teaspoon Oil
- 1 teaspoon Balsamic vinegar dark
- Fry the bacon cubes in a dry saucepan until translucent, add the pickled sauerkraut with bay leaves, juniper berries and caraway seeds and immediately pour in the Riesling. Cook with the lid on over a mild heat for about 60 minutes.
- Wash and peel the potatoes and cook them in large pieces in salted water for 20 minutes. Drain, mash with butter, season with pepper, salt and nutmeg and beat in enough boiling milk with a whisk until the puree is not too soft.
- Heat the oil in a pan and fry the onions until golden brown, turning them several times, season with salt and pepper and drizzle a few “drops” of balsamic vinegar (alternatively, drops of Maggi seasoning) over it.
- Mix the sauerkraut with the puree, add the fried onions and serve. Everything that is usually eaten with sauerkraut goes well with it.
- Today we had a Kassel cutlet with pineapple.
- One more thing: the dish also tastes very good if you make it with leftover puree and leftover sauerkraut, so it is a leftover dish
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