20110124 Zuurkool Stamppot

(SOURCE: My mother in law)

Preparing for a busy week ahead, I have made this zuurkool stamppot for my dinner on Monday and Tuesday. Some people add apples and/or raisins to zuurkool stamppot, and I added pineapples instead. This recipe is from my mother in law, who gave me strict instructions that this stamppot must be made a day ahead for "flavor melding"!

INGREDIENTS
300g sauerkraut
800g starchy potatoes, peeled and cubed
200g smoked bacon bits
1 onion, finely chopped
Knorr Aromat
75g butter + a knob for frying
225g can diced pineapple, drained
75ml cream
salt and freshly ground black pepper

METHOD
1. Add the potatoes in a medium pot and the sauerkraut in a small pot. Top both with water, then bring it to the boil and cook for about 20 minutes.
2. Meanwhile, heat a knob of butter in a frying pan. Brown the bacon and onion for about 10 minutes.
3. Drain the potatoes and sauerkraut well. Add the sauerkraut, butter, and cream to the potatoes in the medium pot. Mash them together. Fold in the pineapple, bacon and onion (plus all the excessive fat!). Season wiht Knorr Aromat, and salt and pepper.