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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400°F. | 2. Heat the butter in a heavy pot over medium heat. Add the potatoes, and brown them a bit for 10 minutes, while sitrring every now and then. Add salt and pepper to taste. | 3. Add the onion, fennel, celery and carrots to the pot; stir and cook for 5 minutes longer. I add just a bit of salt & pepper here too. | 4. Remove from heat and stir in the sauerkraut. Tranfer mixture to a greased or sprayed 9x13" casserole dish. | 5. Bake for one hour, and stir every 15 minutes so everything gets nicely browned and nothing burns. I add a small bit of salt and pepper every time I stir as well. | 6. Remove from oven and let cool for at least 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons		342.0	15.714	10.686	28.8
red potato	6		cut	1905.0902	432.7276	51.4374	3.8102
onion	1		chopped	64.0	14.944	1.76	0.16
fennel bulb	1/2		chopped	-	-	-	-
celery rib	3		chopped	-	-	-	-
carrot	4		peeled chopped	209.92	49.0496	4.7616	1.2288
sauerkraut	2	cups		53.96	12.1552	2.5844	0.3976
pepper			cracked	-	-	-	-
sea salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.