German Steam Pot with Special Sauce
German Steam Pot with Special Sauce could be just the gluten free and dairy free recipe you've been looking for. This recipe serves 4 and costs $2.05 per serving. One serving contains 612 calories, 22g of protein, and 31g of fat. It is brought to you by Fountain Venue Kitchen. Head to the store and pick up mayonnaise, horseradish, russet potatoes, and a few other things to make it today. This recipe is typical of European cuisine. 54 people have made this recipe and would make it again. It works well as a rather inexpensive main course. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 94%, this dish is spectacular. Users who liked this recipe also liked Crock-Pot German Potato Salad, German Crock Pot Pork With Cabbage, and Slow Cooker German Style Pot Roast.
Servings: 4
Ingredients:
2 medium to large beets
1 small bunch of broccoli (or 1-2 broccoli crowns)
2 large carrots
2-3 teaspoons horseradish (we like 3 teaspoons; start with 2 for a milder sauce or add more to taste)
2 tablespoons ketchup
3/4 to 1 pound smoked kielbasa
2 tablespoons mayonnaise
Options: parsnips, turnips, winter squash, green beans, Brussels sprouts, snap peas
2 medium Yukon Gold or Russet potatoes
2 medium sweet potatoes
1 red or yellow onion, optional
Equipment:
bowl
steamer basket
pot
ramekin
Cooking instruction summary:
Mix all of the Special Sauce ingredients in a small bowl and set aside. The sauce may be prepared ahead and refrigerated until needed. It will keep for about a week in the refrigerator. The recipe may easily be doubled for those who like plenty of sauce.Peel the carrots, beets and onion, if using. I like to peel the stalk of the broccoli and cook that, too, but prefer to leave the peels on the potatoes. (Marga mentioned that, for the added nutrients, she also keeps the peels on the beets and carrots.) Cut the veggies into bite-size chunks or thick slices. Cut the kielbasa link into thirds or quarters.In a large pot with a steamer insert (see notes) and about 2 inches of water, arrange thepotatoes, carrots, beets, and onion like a color palette in the steamer basket. Set the kielbasa on top. Bring the water to a boil, cover the pot, and continue to cook on medium-high heat until the veggies are almostbut not quitetender. The last time I prepared this, this step took 13 or 14 minutes. Remove the lid and carefully add the broccoli. Cook 5 minutes more or until the broccoli is crisp tender or cooked to your liking. Similarly, green beans should be added in the final 3-5 minutes, depending on thickness. Snaps peas require just a minute or two.Remove the kielbasa and slice on the diagonal. Serve an assortment of vegetables on each plate along with the kielbasa slices. Drizzle some of the sauce over top or pass the sauce at the table. Optionally, place individual servings of sauce in small ramekins so everyone has his or her own portion for dipping. (In the latter case, you may wish to double the recipe.)
Step by step:
1. Mix all of the Special Sauce ingredients in a small bowl and set aside. The sauce may be prepared ahead and refrigerated until needed. It will keep for about a week in the refrigerator. The recipe may easily be doubled for those who like plenty of sauce.Peel the carrots, beets and onion, if using. I like to peel the stalk of the broccoli and cook that, too, but prefer to leave the peels on the potatoes. (Marga mentioned that, for the added nutrients, she also keeps the peels on the beets and carrots.)
2. Cut the veggies into bite-size chunks or thick slices.
3. Cut the kielbasa link into thirds or quarters.In a large pot with a steamer insert (see notes) and about 2 inches of water, arrange thepotatoes, carrots, beets, and onion like a color palette in the steamer basket. Set the kielbasa on top. Bring the water to a boil, cover the pot, and continue to cook on medium-high heat until the veggies are almostbut not quitetender. The last time I prepared this, this step took 13 or 14 minutes.
4. Remove the lid and carefully add the broccoli. Cook 5 minutes more or until the broccoli is crisp tender or cooked to your liking. Similarly, green beans should be added in the final 3-5 minutes, depending on thickness. Snaps peas require just a minute or two.
5. Remove the kielbasa and slice on the diagonal.
6. Serve an assortment of vegetables on each plate along with the kielbasa slices.
7. Drizzle some of the sauce over top or pass the sauce at the table. Optionally, place individual servings of sauce in small ramekins so everyone has his or her own portion for dipping. (In the latter case, you may wish to double the recipe.)
Nutrition Information:
covered percent of daily need
