Wednesday February 18th, 2015
Sauerkraut stamppot
For 4-6 servings:
1.5 kg potatoes, peeled and cut in half
1 kg sauerkraut, finely chopped
10-15 peppercorns
2 bay leaves
2-3 tablespoons olive oil
Cook the potatoes, sauerkraut, bay leaves and peppercorns, in water enough to cover. Cover and simmer on medium heat.
When the vegetables are cooked drain the water ( kept it separately), remove the bay leaves and mash. Add some water (from the potatoes and sauerkraut), little by little, until you get the consistency of a puree.
Add the olive oil and mix well.
Serve as side dish with soy, seitan, tempeh, etc. (in the picture above it is served with lentil burger).
Variation: you can add a few tablespoons of nutritional yeast.
Note: Stamppot is a traditional Dutch dish and consists of mashed potatoes mixed with various ingredients like sauerkraut, carrots+ onions, kale, etc.
