This recipe for Bubble and Squeak has been taken from the cookbook Don’t give me eggs that bounce. The recipes are nutritious, delicious and have been tried and tested.
Time: 30 minutes
- 200g peeled Desiree potatoes
- 100g sauerkraut, drained weight (can be bought in a can or jar)
- 1 tablespoon cream
- 1/2 tablespoon butter
- sea salt, to taste
- white pepper, to taste
- pinch nutmeg
- 1 tablespoon chopped parsley
Peel potatoes, cut them into equal pieces and cook in a saucepan with cold salted water. Bring to boil and cook until soft. Drain the sauerkraut and squeeze dry in a clean tea towel – make sure you have 100g. Place the sauerkraut into a food processor and process with the chopped parsley until smooth. Squeeze any excess water content out of the blended sauerkraut through a fine sieve. Drain potatoes and return to pan, place on heat and allow to dry out for two minutes. Next, add the cream and butter then pass through a mouli. Add the nutmeg and season to taste with the salt and pepper. Fold in the pureed sauerkraut, reheat in saucepan or microwave (covered on high for two minutes).
Recipe published by kind permission of HammondCare Media
Don’t give me eggs that bounce by Peter Morgan-Jones, Emily Colombage, Danielle McIntosh and Prudence Ellis