Not so fast. I have something to add! My new favorite side: Potato Sauerkraut Purée with Sautéed Apples!
The reason I declared that I only had this one recipe to contribute to the fest is that my internal calendar is soup sandwich, as my Soldier would say, and I thought Thanksgiving was only days away!
S’what happens when you live in Saturday Land.
When you work from home, especially when you’re self employed (and never have a conventional weekend), your days start running into each other and in a sense, every day seems like a busy Saturday.
Seriously, though, working from home can mess with your perception of time, space and self.
You get up, have coffee, lounge on the couch in your jammies, work on your laptop until 2pm – then you realize it’s past lunch time and you haven’t eaten anything!! So you quickly throw something together to feed yourself or, in my case lately, go out for lunch because it’s the closest thing to socializing and oftentimes all I see from the outside world on a busy day.
So, excuu-u-u-uuuse me for thinking Thanksgiving came a week early! 😉
This Potato Sauerkraut Purée with Sautéed Apples was an experiment. I saw a similar recipe in a German magazine once and just wasn’t convinced it would work.
Curious as I am, though, I gave it a whirl and sweet bejaysus, we have a winner!
I’m a tad bit surprised just how well sautéed apples harmonize with fermented Kraut! OK, it is not a total shocker; lots of Kraut recipes include a sweet component but I just didn’t expect the sweet and sour flavors to be such a winning combination.
Sauerkraut is without doubt one of the healthiest foods on the planet. The fermentation process adds probiotics to the already nutritious cabbage and makes it easier to digest. Sauerkraut is known to boost your immune system, so if you want to stay healthy through the winter, be sure to include Sauerkraut in your diet!
My mom makes her own Sauerkraut in large stone pots. As a child, I hated Sauerkraut and thought my parents completely wasted their time; first growing cabbage (eww), then fermenting it (extra-ewww). Luckily, I learned to love fermented foods and now I wish I had some of my mom’s homemade Kraut! Sigh.
- ½ lb Sauerkraut, drained
- 1 medium apple
- 2 tablespoon olive oil
- 1 cup onions, diced
- 2 cloves garlic, minced
- 1 cup apple juice or cider
- 2 bay leaves
- 2 cloves
- 1 lb potatoes, peeled and diced
- ¾ cup full fat coconut milk (I used canned coconut milk)
- Drain Sauerkraut and set aside. Quarter and core the apple, then thinly slice the quarters across so you have little triangle slices (roughly one cup).
- In a large skillet, heat olive oil over medium-high heat, then add the onion and apple. Sautee until onions are translucent and apples are softened, about 3-5 minutes. Stir in garlic, add Sauerkraut, apple juice, bay leaves and cloves; simmer for 14-16 minutes or until the liquid is mostly evaporated.
- In the meantime, boil potatoes until they are tender and can easily be crushed with a fork, about 10-15 minutes. Drain potatoes and place them in a large bowl. Add coconut milk and mash potatoes either using a fork or a potato masher. For a smoother texture, use a hand mixer.
- Remove bay leaves and cloves from your Sauerkraut-apple mix, then mix in with the mashed potatoes. Taste for salt and pepper and serve right away.