Fried Sauerkraut

Ingredients

• 400 g Sweet Potatoes (1 Sweet Potato)
• 100 g red onions (2 red onions)
• 500 g fresh sauerkraut
• 40 g almond sticks
• 1 EL Rapeseed oil
• 100 ml classic vegetable broth
• 70 g raisins
• 1 bundle flat-leaf parsley
• 300 g low‑fat quark
• Salt
• Cayenne pepper

Instructions

1. 1.

   Peel the sweet potato with a vegetable peeler, rinse and slice into long, very thin ribbons using a mandoline.

2. 2.

   Peel the onions, halve them and cut into strips.

3. 3.

   Drain the sauerkraut in a sieve. Toast almond sticks in an empty pan until golden brown and let cool.

4. 4.

   Heat oil in a large skillet or wok. Add onion strips and sauté briefly.

5. 5.

   Add sweet potato slices and cook over low heat, turning frequently for 5 minutes. Gradually pour in vegetable broth as it cooks.

6. 6.

   Add sauerkraut and raisins to the vegetables. Cook, stirring occasionally over low heat for 15 minutes.

7. 7.

   Meanwhile wash parsley, shake dry and pluck the leaves; set aside a few, finely chop the rest.

8. 8.

   In a small bowl whisk quark with chopped parsley, salt and cayenne pepper.

9. 9.

   Season sauerkraut with salt and cayenne pepper. Sprinkle almond sticks on top, garnish with remaining parsley and serve with the parsley‑quark sauce.