Pork Knuckle with Sauerkraut and Pea Puree

Ingredients

• 250 g dried peas
• 150 g frozen soup vegetables
• Salt
• ground pepper
• 4 pickled pork knuckles (order in advance at butcher)
• 1 onion
• 2 tbsp oil
• 1 bay leaf
• 500 g Sauerkraut
• 5 tbsp white wine
• a pinch sugar
• Salt
• 800 g mostly waxy potatoes
• Salt
• 125 ml milk
• 40 g Butter
• Pepper
• a pinch freshly grated nutmeg
• 4 onions
• 2 tbsp butter

Instructions

1. 1.

   Soak peas overnight in cold water. Drain soaking water. Add ½ l fresh water and cook peas for 1.75 hours until tender. In the last 30 minutes add soup vegetables. Add more water if needed. Then puree peas, strain through a sieve, stir well and season with salt and pepper.

2. 2.

   Rinse pork knuckles and boil in water for 1 hour.

3. 3.

   For sauerkraut: peel and dice onion. Heat oil in pot and sauté onion. Add bay leaf. Break apart sauerkraut and add to pot, cook briefly. Add white wine, sugar, and salt. Cover and simmer for 45 minutes.

4. 4.

   Remove pork knuckle from water and drain. Place on the oven tray and bake at 200 °C (gas: level 3‑4, convection 180 °C) for 1½ hours.

5. 5.

   For potato puree: peel, wash, and halve potatoes. Boil in lightly salted water for 25‑30 minutes until soft. Warm milk and butter together in a pot. Drain potatoes and mash with a potato masher, gradually adding the milk‑butter mixture. Finish by seasoning with salt, pepper, and nutmeg; whisk vigorously with a hand whisk.

6. 6.

   Peel onions and cut into rings. Melt butter and brown onion rings. Plate everything together.