Christmas dinner with a Latvian twist: Sprouts, Baby Potatoes, Sauerkraut and Onion Sauce

Fast and easy sprouts, baby potatoes made three ways, sauerkraut and onion sauce

Fast and easy sprouts

• 500gr sprouts
• 120gr smoked pancetta
• 160gr peeled red onion
• 30ml oil
• Salt, pepper, and ground nutmeg
• Thyme and parsley

Method

1. Take off the outer leaves of the Brussels sprouts and cut them in slices around 5mm thick.
2. Cube the pancetta and slice the onions (I like them cut lengthwise) as thick as the sprouts.
3. Heat the oil in a deep frying pan and throw in the onion and pancetta – fry until the pancetta is light brown.
4. Then add the sprouts and keep frying for about 5 mins, add some nutmeg and cracked black pepper.
5. Then cover with the lid and turn off the heat. Leave for another 5 minutes and taste, I like the sprouts with a bit of crunch.
6. Mix in some freshly chopped thyme and parsley and enjoy.

Sauerkraut recipe

• 500gr sauerkraut
• 180gr grated carrots
• 180gr diced onion
• 3 cloves garlic
• 3 teaspoons of tomato purée
• 50ml oil
• 1 teaspoon caster sugar
• Salt, pepper

Method

1. Firstly, rinse the sauerkraut once in about 1.5 litres of cold water. Then just cover with fresh water and bring to the boil.
2. Once boiling, turn the temperature down and simmer for about a half hour.
3. Meanwhile heat the oil in a frying pan and sauté the carrot, onion, and garlic until light brown. Then add the tomato purée and a pinch of salt and pepper and sugar.
4. Drain the sauerkraut, reserving a small cup of the liquid. Then add it to the carrot and onion mix and slowly cook until well incorporated. Taste and add some more seasoning if needed. It gives a lovely taste if we let the sauerkraut burn just a little bit. Enjoy!

In Latvia there is bowl of sauerkraut in every house for Christmas.

Baby potatoes: Made three ways!

The very versatile small but mighty baby potatoes. Make them in three ways in no time. How many you cook is up to you – depending on how many you like per person.

Parboil the ones that will be used for frying.

Method

1. Slightly crush some of the parboiled potatoes with the palm of your hand and put in a hot frying pan with a small amount of oil, fry as brown and crispy as you like.

Halfway through add some chopped garlic and herbs for that special taste. An air fryer works amazing for these too.

2. The others I slice in thick rounds and fry on both sides, with a seasoning of choice (garlic salt, rosemary, thyme, chilli flakes, oregano).
3. And the smallest baby potatoes can be served just plain to avoid the extra calories.

Onion sauce

• Cooking oil (any type)
• 1 large onion
• 2 tablespoons plain flour
• 300ml water
• Crème Fraîche (as creamy as you want)
• Fresh herbs
• 1 chicken stock cube

Method

1. In a frying pan heat some oil and add one large finely chopped onion.
2. When it starts browning add two tablespoons of plain flour.
3. When it is well mixed with the onions and golden-brown pour in 300ml of water.
4. Add one chicken stock cube and let it slowly simmer until it starts to thicken.
5. Add some Crème Fraîche and freshly chopped herbs.
6. Taste and add seasoning if needed.

Incase you missed it: Christmas dinner with a Latvian twist: Turkey Roast