Indian sauerkraut casserole
This recipe for Indian sauerkraut casserole is an awfully nice variation on the Dutch sauerkraut stew. Th espices give a lovely warm taste and combine well with the sour taste of sauerkraut.
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This recipe is:
salt and pepper
soy sauce sweet
Preheat the oven to 220 degrees Celsius.
Peel the potatoes and boil them until they are done, in about 20 minutes.
Heat the coconut milk.
Mash the potatoes and mix just enough coconut milk to make the mashed potatoes smooth.
Slice the onion and garlic fine.
Heat a frying pan, add a bit of oil and stir-fry the onion for 3 minutes.
Than add the garlic and bake another minute.
To the onion mixture add the minced beef and the sweet soy sauce.
Bake until the minced meat is done.
Turn the heat off.
Rinse the sauerkraut under a running tap.
Drain and put in a bowl.
Mix with the garam marsala en 4 tablespoons coconut milk.
Distribute the minced beef in the oven dish or ramekins.
Spoon the sauerkraut on the beef.
Put the star anise on the sauerkraut.
Top it with the mashed potatoes.
Put in the oven for 20 minutes.
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Indian sauerkraut casserole https://www.byandreajanssen.com/indian-sauerkraut-casserole/ 20/01/2014