Sauerkraut with split peas wasn’t a typical dish at the Christmas Eve I remember from my childhood. But when it came to my first Christmas Eve prepared by me, Max said that sauerkraut with split peas is a must. And that’s how it became a staple at our Christmas. Since then, it’s always present, every year. I must say I just love the buttery taste of it. So much, that I even prepare this dish from time to time outside the festive period.


This time, sauerkraut with split peas appears in a more elegant version, on beetroot base. Have a look and try it yourself!

ingredients

Serves 4


For sauerkraut with split peas

0.5 kg sauerkraut
0.5 cup split peas
1 onion, finely chopped
4 tbsp butter
Salt and freshly ground black pepper


For beetroot base

200g beetroots
50g sugar

Preparation

Preparation of the sauerkraut


Place the split peas in a bowl and cover it with boiling water. Leave overnight (or at least for couple of hours). Drain, cover with fresh water and simmer over a low heat, until the peas are tender.


Drain the peas and mash it through a sieve, or process it in a food processor (I really prefer the peas mashed through a sieve, for its soft texture).


Cut the sauerkraut. Place it in a large pan, cover with 2 glasses of water and simmer until tender.


When the sauerkraut is tender, drain it and add mashed peas, 2 tbsp of butter and mix it.


In a small saucepan melt 2 tbsp of butter, add the onion and fry it until golden. Add the onion to sauerkraut and peas.


Season to taste with salt and pepper.


When the sauerkraut mixture is slightly cooler (so that you can take it with your hand) form small balls.


Preparation of the beetroot base


Heat the oven to 120 C / gas mark 2.


Peel the beetroot and cut into small pieces. Cook for 10-15 minutes until tender. Process the beetroot in a food processor, together with the sugar, until smooth.


Place small portions of the beetroot purée on a baking paper, spaced evenly apart.


Use a knife to spread the mixture and form thin squares. Neaten the edges with the knife.


Bake for 50 mins until the base is crisp.


Use a large knife or a spatula to lift the squares from the baking sheet. Whilst the squares are warm you can still form them and lift the edges slightly.


Before serving, place the sauerkraut balls onto the beetroot bases.


Bon appétit!
Lena x

Sauerkraut with split peas
Sauerkraut with split peas


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