Sauerkraut Pumpkin Oven Dish

Grade: 8
Duration: 40 min
Number of people: 2-3
Note: Sauerkraut casserole for winter/fall. Original recipe uses only pumpkin, which is very sweet. You can also mix it with potato or sweet potato.

Ingredients:

• 750 g sauerkraut (with herbs)
• 450g pumpkin (half a pumpkin or 1 bag)
• 450g sweet potato
• 125 ml crème fraiche
• 1 onion
• 175g bacon bits—> we use vegetarian bacon bits.
• 1 tsp smoked paprika powder
• olive oil, for frying
• 1 crumbled bouillon cube
• pepper
• dill
• thyme
• 150g grated cheese
• arugula

Instructions

1. Cook the sauerkraut in a little water for 20 minutes, drain and let it drain in a sieve.
2. Meanwhile, wash the pumpkin(s), scrape out the seeds with a spoon and cut into large pieces, about 900 grams of pumpkin. No need to peel the Hokkaido, lots of fiber! Put the pumpkin just below water and cook for 10-15 minutes until soft. Drain and steam dry in the pan. Mash the pumpkin with crème fraîche into a smooth pumpkin puree.
3. Roughly chop the onion and fry in olive oil together with smoked paprika powder and the bacon bits.
4. Preheat the convection oven to 180 °C and grease a baking dish.
5. First, put a thin layer of sauerkraut in the baking dish, sprinkle dill and thyme on top. Mix the rest of the sauerkraut with the pumpkin puree, taste and season with some bouillon powder and pepper. Spread half of the puree over the layer of sauerkraut, then the onion-bacon mixture, and then the rest of the puree. Finally, grate cheese on top. It can be covered with plastic wrap and stored in the refrigerator for later use.
6. Bake the sauerkraut pumpkin casserole for 20 minutes or until the cheese is nicely golden.
7. Divide the arugula over 4 plates and serve a piece of the beautifully orange casserole on top. And now enjoy your meal again, bon appétit!

source: https://www.koolhydraatarmrecept.nl/zuurkool-pompoen-ovenschotel/

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