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Traditional Dutch Sauerkraut and Potato Stamppot Recipe
Ingredients (8)
- 3 1/3 pounds ( 1 1/2 kilograms ) starchy potatoes, such as russet
- 3/4 pound ( 350 grams ) lean, unsmoked cured bacon , zuurkoolspek
- 1 3/4 pounds ( 750 grams ) sauerkraut
- 2 cups ( 475 milliliters ) milk
- 2 tablespoons unsalted butter
- Salt , to taste
- Freshly ground black pepper , to taste
- 1 cup ( 40 grams ) celery leaves , selderieblad, to taste (see Tips)
Ingredient Facts and Health Benefits
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
Directions
Learn how to make this recipe at The Spruce Eats