Zuurkoolstamppot - Sauerkraut-Potato Puree with Crispy Bacon
This hearty hotchpotch with sauerkraut, potatoes and bacon is as reassuringly old-fashioned as it is wintry and warming.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 3.3lb (1.5 kg) floury potatoes
- ¾lb (350 g) lean unsmoked cured bacon/ zuurkoolspek
- 1 ¾lb (750 g) sauerkraut
- 2cups (475 ml) milk
- 2tbsp butter
- Salt & pepper, to taste
- 1cup (40 g) celery leaf ( selderieblad , see Tips), to taste
Instructions
Step 1
Peel and dice the potatoes and cook in salted water in a large soup pot for 20 minutes, or until tender.Step 2
In a skillet or frying pan, fry the bacon until just crispy, and drain on kitchen paper. Add the sauerkraut to the bacon fat in the pan and allow to warm through. Meanwhile, warm the milk in a small saucepan.Step 3
Drain, shake and dry the potatoes with kitchen towels before mashing with a potato masher or ricer. Quickly add the warmed milk and butter to the potatoes and season to taste.Step 4
Fold the sauerkraut through the mashed potatoes. Crumble the bacon and finely chopped celery leaves over the dish, fold through, and serve piping hot. Tips: