Zuurkoolstamppot - Sauerkraut-Potato Puree with Crispy Bacon
A hearty, old-fashioned hotchpotch featuring sauerkraut, potatoes, and bacon, ideal for wintry days.
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Instructions
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Start boiling salted water in a large pot. Peel and dice potatoes, then cook for 20 minutes or until tender.
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While potatoes cook, fry bacon in a skillet until crispy, then drain. Warm sauerkraut in the remaining bacon fat. Separately, warm milk in a small saucepan.
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Drain and dry cooked potatoes. Mash them with the warmed milk and butter, then season.
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Stir the warmed sauerkraut into the mashed potatoes. Add crumbled bacon and finely chopped celery leaves, then serve hot.
Nutritional Info (per serving)
Calories:
923 kcal
Carbohydrate:
96 g
Cholesterol:
112 mg
Fiber:
14 g
Protein:
45 g
Saturated Fat:
16 g
Sodium:
2950 mg
Sugar:
14 g
Fat:
40 g
Unsaturated Fat:
0 g