Ham Hock with Sauerkraut and Mashed Peas

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Ham Hock with Sauerkraut and Mashed Peas
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Difficulty:
advanced
Difficulty
Preparation:
2 h. 30 min.
Preparation
ready in 4 h. 25 min.
Ready in
Calories:
700
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories700 kcal(33 %)
Protein51.2 g(52 %)
Fat39.7 g(34 %)
Carbohydrates33 g(22 %)

Ingredients

for
4
For the peas
250 grams Dried pea
150 grams Frozen mirepoix blend
salt
freshly ground pepper
4 salted Pickled ham hocks (Pre-order from the butcher)
For the sauerkraut
1 onion
2 Tbsps vegetable oil
1 bay leaf
500 grams Sauerkraut
5 Tbsps white wine
1 pinch sugar
salt
For the mashed potatoes
800 grams waxy potatoes
salt
125 milliliters milk
40 grams butter
peppers
1 pinch freshly grated Nutmeg
also
4 onions
2 Tbsps butter
How healthy are the main ingredients?
potatoSauerkrautsugarsaltonionNutmeg

Preparation steps

1.

For the peas: Soak the peas overnight in cold water and drain. Add 1/2 liter (approximately 1/2 quart) fresh water to the peas and cook for 1 3/4 hours. In the last 30 minutes of cooking add the bouquet garni to the pot. Add water if needed. Puree the peas through a sieve, stir well and season with salt and pepper.

2.

For the ham hock: Rinse and boil the ham hock in water for 1 hour.

3.

For the sauerkraut: Peel and chop the onion. Heat oil in a pan and sauté the onion. Add the bayleaf. Break up and add the sauerkraut and stir. Add the white wine and season with sugar and salt. Cover and cook for 45 minutes.

4.

Drain the ham hock. Place on a drip pan in a 200°C (approximately 400°F) oven and cook for 1 ½ hours.

5.

For the mashed potatoes: Peel, rinse and cut in half. Cook in salted water for 25-30 minutes or until soft. Place the milk and butter in a saucepan and heat. Drain and mash the potatoes with a potato masher, gradually adding the milk-butter mixture to the potatoes. Season with salt, pepper and nutmeg and stir vigorously with a whisk.

6.

Peel the onions and cut into rings. Heat the butter and saute the onions until golden brown. Serve the ham hock with mashed peas, potatoes, and sauteed onions.

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