Going Dutch..sauerkraut mash

This is a perfect fish for a rainy cold or blustery day. The addition of the sauerkraut adds not only beneficial gut bacteria that helps support our immune system (70% of our immune system lies in the gut!) the fermentation process also helps break down the cabbage so it is are easier to digest. As a cherry on-top, during the fermentation process the vitamins present in the food that is being fermented increases. In the case of sauerkraut the amount of vitamin C increases by 20 times! Now you might be thinking, the heat from the mash will kill the bacteria, well yes you are right and this is why you want to add it at the very end, when you are about to serve it. The bacteria will died if the temperature is higher than 45 degrees Celcius.

Back to the recipe…you can also add some forgotten vegetables like celeriac, parsnip, turnip to add to the nutritional value of the mash.

This dish was inspired by a very traditional Dutch dish, using mashed potatoes mix with onions, sour kraut, bacon or carrots and parsnip (I think). I skipped the bacon and instead added peas. Feel free to add the bacon back in.

I have also made this mash using only sweet potato plus kale. Also works really well.

You can serve this mash with lightly fried or steamed fish, a tofu burger or a nice slow cooked meat stew.

Serves 4

Ingredients

4 medium potatoes

1 medium sweet potato

1 medium parsnip or 1/3 celeriac or 1/2 a small turnip or 2 medium sized carrots

100 - 300g sauerkraut (amount depends on how much you like this stuff)

0.5 cup //100g frozen peas - thawed

2 medium sized carrots*

salt and pepper

pinch of nutmeg

60g butter

splash of milk (dairy, rice, soy, oat - unsweetened)

2 tbsp extra virgin olive oil

Optional*: 2-3 stems Kale (stems removed, slices into strips) massage with olive oil and lemon juice to break down some of the tough fibres in the kale. Add at the last step of making the mash (see step 5 below) so as not to over cook. Also fresh parsley is nice to mix into the mash at the end.

Instructions

1. Peel the potatoes and parsnip/celeriac and slice into cubes of approx. 2x2cm. Place in a pan and cover with water, bring to a boil and lower the heat and cover with lid. Cook till the potatoes, parsnip/celeriac are soft.

2. While the potatoes cook, peel the carrots and chop into cubes of 1/5 cm approximately.

3. Take out the frozen peas and allow to thaw, even if they are still partially frozen when added to the mash they will thaw during the heating process.

4. Once the potatoes and other root vegetables are done you need to move fast, you want to use the heat from the boiled potatoes to melt the butter. But first you want to use a whisk or other utensil to ‘mash’ the potatoes, this before you add the butter. Once all has been mashed add the butter and perhaps a splash of milk (any dairy, oat, rice, soy). Mix with a whisk blending everything into a smooth mash.

5. Season with salt, pepper and some nutmeg and some olive oil.

6. Now add the peas.

7. Drain the sauerkraut and add to the mash, now mix with a spoon and taste, add more butter or olive oil if you think it needs a little more richness. If you think it too dry add a splash more milk (dairy, rice, or almond as long as both the last mentioned are not sweetened!).

8. Serve with your choice of fish, tofu, sausage or perhaps even a meat stew.