Potatoes and pumpkin. They compliment each other quite well and the tangy sauerkraut really rounds it out in my opinion.
Ingredients:
- Potatoes - 2 pounds; cubed about 1 inch
- Sauerkraut - 1.5 lbs. drained
- Pumpkin - 1 small can; plain pumpkin (preferably use 1 fresh small pumpkin - roasted)
- Onion - 1 medium; sliced thin
- Black Pepper - to taste
Preparation:
Boil potatoes until fully cooked and tender; drain the potatoes. Combine the canned pumpkin and black pepper with the potatoes and mix it up; optionally you can add some onion powder. Slice the onion and drain the sauerkraut; combine in a cooking pot with 1 tsp. vegetable oil or spray with non-stick cooking spray. Cook on medium-low heat until onions are soft; stirring occassionally.
Serve on a plate by first placing the potato-pumpkin mixture and adding sauerkraut on top. I suppose you could just mix it all up together though.
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