Ingredients for 4 people
250g of potatoes
50g leeks
50g of Zuccato sauerkrauts
6 egg whites
50g of grated Parmesan cheese
30g of butter
6dl vegetable stock
300g of peas
salt and pepper
50g leeks
50g of Zuccato sauerkrauts
6 egg whites
50g of grated Parmesan cheese
30g of butter
6dl vegetable stock
300g of peas
salt and pepper
Preparation
Sauté in a little butter the chopped leeks, sauerkrauts and diced potatoes, salt, pepper, add the vegetable stock and cook until the broth has evaporated (about 25 minutes). Pass it all in the cutter, allow to cool down and stir in the Parmesan cheese and egg whites mixing gently from bottom to top. Grease the aluminum-foil molds, pour in up to 3/4 of the mixture and bake in the oven at 160 degrees for 25 minutes in bain-marie.
For the sauce
Chop the onion a little and sauté in a little butter, add the peas, salt and pepper, cover with water and cook for 40 minutes. Pass through a sieve. Put a little ‘sauce on the plate, sprinkle the stencil and add the other sauce.
