Potato & Sauerkraut Bake
Created by rpgaymer on August 2, 2014
- Servings: 5
- Prep Time: 15m
- Cook Time: 1.25h
- Recipe #13598
Ingredients
- 4 tablespoons butter
- 6 red potatoes, cut into chunks
- 1 yellow onion, chopped
- 1/2 fennel bulb, chopped
- 3 celery ribs, chopped
- 4 carrots, peeled and chopped
- 3 tablespoons parsley, minced
- 2 cups sauerkraut, very WELL-DRAINED
- Fresh cracked pepper, to taste
- Sea salt, to taste
How to Make
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Step 1: Preheat oven to 400°F.
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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.
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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.
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Step 4: Remove from heat and stir in the parsley and sauerkraut. Transfer mixture to a greased or sprayed 9x13" casserole dish.
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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.
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Step 6: Remove from oven and let cool for at least 10 minutes before serving.
Nutritional Facts
- 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