German cuisine · Vegetable Dishes

Sauerkraut with Mashed Potatoes

Sauerkraut braised with juniper and bay leaf, served with a very creamy mash of floury potatoes.

Ingredients · for 4 servings

• 800 g sauerkraut
• 1 kg floury potatoes
• 2 onions
• 1 tart apple
• 8 juniper berries
• 2 bay leaves
• 200 ml vegetable stock
• 200 ml milk
• 80 g butter
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Drain the sauerkraut briefly in a sieve and loosen it with two forks, finely dice the onions and peel and coarsely grate the apple.
2. Melt 30 g butter in a wide pot and sauté the onions over medium heat for 4–5 min. until translucent, without letting them color.
3. Add the sauerkraut, grated apple, crushed juniper berries and bay leaves, pour in the vegetable stock and braise covered over low heat for 40 min.
4. Meanwhile peel the potatoes, cut into evenly sized pieces and boil in salted water for 20–25 min. until soft enough to fall apart when pierced.
5. Drain the potatoes, let them steam off briefly, press through a ricer and stir with the hot milk and 50 g butter into a smooth mash; season with salt and nutmeg.
6. Remove the bay leaves from the kraut, season with salt and pepper, and arrange next to a nest of mashed potatoes on warmed plates.