John Myers
Ingredients for 4 servings:
- 1 kg potatoes
- 500 g sauerkraut, not from the can
- 2 tbsp rapeseed oil
- 1 onion(s)
- 1 apple
- 1 bay leaf
- 3 juniper berries
- 500 ml tomato(s), pureed
- 200 ml soy cream (Soy Cream Cuisine)
- 1 tbsp basil, chopped
- possibly sugar, to taste
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes
Boil the potatoes with their skins on, peel them, and let them cool slightly. While the potatoes are cooking, heat one tablespoon of oil in a saucepan, dice the onion, and cook until translucent in the oil. Add the sauerkraut, diced apple, bay leaf, and juniper berries, and bring to a boil. Simmer for about 20 minutes, stirring occasionally. If the sauerkraut is very dry, add a little water. Season the sauerkraut with sugar to taste. Grease a baking dish with one tablespoon of oil. Slice half of the potatoes and place them in the baking dish. Spoon the sauerkraut onto the potatoes and arrange the other half of the sliced potatoes on top. For the sauce, mix the passata with the soy cream, stir in the finely chopped basil, and season well with salt and pepper. Pour this sauce over the top layer of potatoes. Bake the casserole for 30 minutes at 180 degrees Celsius (convection oven).
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