Families in Alsace generally eat choucroute garnie during the wintertime, because it's such a hearty, filling dish.; Jacques Pépin has adapted the recipe to make it quicker and easier—calling for store-bought sauerkraut instead of the homemade kind, for instance, and suggesting peanut oil as a ...
Choucroute the pickled cabbage that is a cornerstone of Alsatian cuisine is similar to sauerkraut. One key difference is that choucroute is always cooked in wine.
Wash sauerkraut under cold water until all the preserving liquid has been washed off. Drain and squeeze dry. Layer 1/2 sauerkraut, apples, onion, juniper berries and caraway seeds on the bottom of a crock pot.
Meat and sauerkraut: It's a combo we all know and love, but no version takes it to such exalted heights as Alsatian choucroute garnie. Making it requires knowing a thing or two about all the cuts of meat involved and how best to handle them. This recipe will ensure that your lean cuts don't dry out ...
Our version of Alsatian choucroute garnie, a rustic dish of sauerkraut, bacon, sausage, and potatoes, is adapted from a recipe by chef Jean-Georges Vongerichten.
This recipe is by Florence Fabricant and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Place sauerkraut in large pan; add peppercorns, onions and white wine, cover and simmer 15 minutes. Saute bacon until crisp; drain. Brown all sausage in hot fat; drain.
Make and share this Choucroute Garnie a L'alsacienne (Alsatian Pork W/Sauerkraut) recipe from Genius Kitchen.
What’s choucroute garnie? It’s a hearty French classic, also known as choucroute alsacienne, which is a staple at every brasserie in France east of the Lorraine, according to the author of this superbly satisfying recipe.
Choucroute Garnie is a hearty Alsatian dish that's loaded with cured pork, sausages and of course Choucroute (Sauerkraut), the perfect way to warm up on a cold winter day.