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
- Preheat the oven to 200 degrees celsius.
- 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.
- 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.
- Serve the mash with the sauerkraut and sprinkle freshly shaved Pecorino cheese on top (optional).
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