Potato puree – Sauerkraut – Casserole

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Lately, I was craving Sauerkraut. I don’t know if anyone else knows this feeling as well, but can anyone refer to that moment when you want to eat something and you cannot find it anywhere and then this craving gets really crazy? Yep, that happened to me with Sauerkraut. On Monday, I was thinking about a dish I could do with it, so I went to a shop to buy it and looked around and well, they didn’t have it. I thought: “okay.. not that bad I can still do it tomorrow”. On Tuesday, that craving got a bit bigger, so I went to two different shops in order to find it, but still.. also there they didn’t have it. Today, I finally found some. I was so happy I almost danced around in the supermarket and already started thinking about the dish I could make. While waiting in the line, I was checking the ingredients: cabbage, salt, pork dripping… PORK DRIPPING? What the…. /(%§$ ! I looked angry at the sweets close to the checkstand and thought about a plan B. I remembered that there was a German supermarket in Barcelona closeby, so I decided to go there after work and Hallelujah! They had Sauerkraut and Röstis and Spätzle and Knödel and….. Yes! I was in German heaven. Please, if you are craving Sauerkraut, this will be the right dish for you:

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Serves 4:

For the potatoe puree:

  • 5 potatoes
  • 1/2 cup plantmilk
  • 2 tsp sunflower oil
  • 1 pinch of salt

For the soy chunks:

  • 1 cup soy chunks
  • 2 cups of vegetable stock
  • 1/2 onion
  • 1 tsp sunflower oil
  • 1 tsp tomatopaste

For the Sauerkraut

  • 400 g Sauerkraut
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 1/2 onion
  • 1 tsp sunflower oil

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1. Start by soaking the soychunks in the vegetable stock and let it rest for about 30 minutes.

2. Then carry on by peeling the potatoes and boil them until soft.

3. For the Sauerkraut: Finely chop the onions in little pieces and fry half of them in the sunflower oil until they get golden. Add the Sauerkraut in it and let it simmer for about 5 minutes, add salt and pepper and set aside.

4. For the soychunks: Fry onions, add the tomatopaste and finally add the drained soychunks. Let it fry until they get a bit cross.

5. When the potatoes are done, drain them and add soymilk, oil and salt and mash them up until they get a soft texture.

When all ingredients for the casserole are done put them in a baking dish. Use as a ground layer the soychunks, then the Sauerkraut and cover it with the potato puree. Let it bake by 180° C for about 20 minutes.

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