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Sauerkraut Hotchpotch

Sauerkraut hotchpotch

This Sauerkraut hotchpotch is the perfect winter dish, hearty, sweet and comforting all at the same time. I have been looking for ways to make a healthier and vegetarian version of the hotchpotches I grew up with and enjoyed so much as a kid. I could never figure out a way to create that same feel and taste without traditional ingredients like butter, milk, white potatoes and smoked sausage. This time I have finally succeeded in making a version of hotchpotch that’s just as tasty and satisfying. It’s one of my favourites with ‘potatoes’ and sauerkraut, but instead of using white potatoes, I have used kohlrabis and sweet potatoes to make the mash. It’s been a favourite in my home ever since.

Kohlrabi has a beautiful sweetness, once cooked, which is almost like water chestnuts. It combines very well with sweet potato. Together they make a beautiful creamy mash. Kohlrabi is rich in potassium and vitamin C. Sweet potatoes are a good source of vitamin C and A and is also rich in the manganese and potassium. Both sweet potatoes as kohlrabis, though rich in natural sugars, have a lower glycemic index than white potatoes and, as such, don’t spike your blood sugar. When you add a high quality olive oil when making the mash, the oil helps to absorb the beta-carotene in the sweet potatoes. If you have sensitivity to fruits and vegetables from the nightshade family, like white potatoes, you can enjoy this dish without suffering from any side-effects. Sweet potatoes are not nightshades so you can enjoy them freely.

Ingredients

  • 500 gr natural sauerkraut
  • 2 tbsp mild olive oil for cooking
  • 1 large  yellow onion, peeled and chopped
  • 2 glasses of dry white wine (Alsace or Riesling)
  • 2 small apples, peeled and cut into small cubes
  • 1/2 cup of fresh cranberries
  • 2 cloves
  • 6 juniper berries
  • 1/2 cup of shaved Pecorino cheese (optional)
  • freshly ground black pepper and sea salt to taste

Sweet potato and kohlrabi mash

  • 2 large (500gr) sweet potatoes, peeled and cut into small cubes
  • 2 small kohlrabis, peeled and cut into small cubes
  • 2 tbsp extra virgin olive oil
  • freshly ground black pepper and sea salt to taste

Instructions

  1. Preheat the oven to 200 degrees celsius.
  2. Heat olive oil in a medium-sized sauce pan and cook the onion, stirring occasionally, over a medium heat for at least 5 minutes or until onion is soft and a deep golden colour. Add the sauerkraut with the apple, white wine, cranberries, cloves and juniper berries. Bring up to a bowl, lower heat and allow to simmer for half an hour. When ready, take off heat and set aside. Remove the cloves and juniper berries.
  3. Place the sweet potato and kohlrabi cubes on a lightly greased baking tray. Sprinkle with olive oil and add pepper and salt. Roast for 20-30 minutes or until tender and slightly caramelised. Place in large bowl. Use a potato masher or hand-held blender to mash the sweet potato and kohlrabi, until you have a creamy consistency. If necessary, add extra olive oil and season with freshly ground black pepper and sea salt to taste.
  4. Serve the mash with the sauerkraut and sprinkle freshly shaved Pecorino cheese on top (optional).

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About chantal

I am Chantal Soeters, a certified yoga teacher and Health Coach. I am passionate about helping YOU live a happier and healthier life. You can find me here online or teaching yoga classes in and around Amsterdam, blending green juices and smoothies in my kitchen, whipping up raw desserts and cooking up my crazy and wild food experiments.

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