Gluten Free and Vegan Fall Sauerkraut Skillet
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 2 leeks , cleaned, cut in half lengthwise, and sliced – white and light green parts only
- 3 cloves garlic , minced
- 1 pound baby Yukon Gold potatoes , halved or quartered, depending on size
- 1 pound carrots , peeled thinly sliced into rounds
- 2 parsnips , peeled and thinly sliced into rounds
- 2 cups butternut squash , cut into small cubes
- 1 large sweet potato , peeled and cut into small cubes
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon ground cumin
- 1 (18-ounce) jar of Eden Foods Three Onion Sauerkraut
- Kosher or fine sea salt and pepper to taste
- Fresh parsley , for garnish
Instructions
- Heat the olive oil in a large skillet over medium-low heat. Add the leeks and sauté until they are tender and translucent, about 8-10 minutes. Raise heat to medium, add the garlic, and cook, stirring, for 30 seconds.
- Add the halved or quartered baby Yukon Gold potatoes to the skillet. Cook for about 5 minutes, stirring occasionally, until they begin to brown slightly. Add the sliced carrots, parsnips, butternut squash, and sweet potato. Season with paprika, thyme, cumin, salt, and pepper. Cover the skillet and continue cooking for another 15-20 minutes, or until the vegetables and potatoes start to soften and develop color.
- Stir in the jar of Eden Foods Three Onion Sauerkraut (including any liquid) and cook for an additional 10-12 minutes, allowing the flavors to meld and the vegetables and potatoes to become tender. Taste and adjust seasoning if needed. Garnish with fresh parsley and serve hot.
Nutrition
Calories: 366kcal | Carbohydrates: 72g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 137mg | Potassium: 1666mg | Fiber: 14g | Sugar: 16g | Vitamin A: 35196IU | Vitamin C: 66mg | Calcium: 167mg | Iron: 4mg
