Potato & Sauerkraut Bake
Recipe: #13598
August 02, 2014
"Inspired by food I grew up eating. The sauerkraut and fennel makes this potato dish a very European-tasting side that goes great with sausage. Just be sure to squeeze out all that liquid from the kraut."
Ingredients
Nutritional
- Serving Size: 1 (344.9 g)
- Calories 225.4
- Total Fat - 12.1 g
- Saturated Fat - 7.4 g
- Cholesterol - 30.5 mg
- Sodium - 441.6 mg
- Total Carbohydrate - 27.4 g
- Dietary Fiber - 8.1 g
- Sugars - 9.7 g
- Protein - 4.2 g
- Calcium - 110.5 mg
- Iron - 3.6 mg
- Vitamin C - 32.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400°F.
Step 2
Heat the butter in a heavy pot over medium heat. Add the potatoes, and brown them a bit for 10 minutes, while stirring every now and then. Add a large pinch of salt and pepper.
Step 3
Add the onion, fennel, celery and carrots to the pot; stir and cook for 5 minutes longer. I add just a bit of salt & pepper here too.
Step 4
Remove from heat and stir in the parsley and sauerkraut. Transfer mixture to a greased or sprayed 9x13" casserole dish.
Step 5
Bake for one hour, and stir every 15 minutes so everything gets nicely browned and nothing burns. I add a small pinch of sea salt every time I stir as well.
Step 6
Remove from oven and let cool for at least 10 minutes before serving.
Tips
No special items needed.