How To make Choucroute Garni
3 lb Pork spareribs
Salt Pepper 2 tb Oil
1 lg Garlic clove, minced
4 sl Bacon, chopped
1 lg Onion, chopped
1 cn Sauerkraut, drained (2 lb)
1/2 lb Carrots, peeled and sliced
1 t Caraway seeds
6 md Red potatoes, quatered
3/4 lb Polish kielbasa, cut into
-2" pieces 1 cn Chicken broth (14 1/2 oz)
1/2 c Dry white wine
The long, slow cooking of sauerkraut with pork spareribs and kielbasa mellows the sharp flavor of sauerkraut. Dark rye bread and a crunchy salad are all that is needed to complete this meal. Cut ribs between bones into single pieces. Season to taste with salt and pepper. Brown ribs in oil in large skillet. Remove ribs. Add garlic, bacon and onion to skillet and saute until onion turns golden, stirring occasionally. Stir in sauerkraut, carrots and caraway seeds. Spoon sauerkraut into bottom os casserole to cover. Arrange half of ribs over sauerkraut along with potatoes and kielbasa. Spoon remaining sauerkraut over top of meat and vegetables. Top with remaining ribs. Pour over chicken broth and white wine. Bake at 325'F. 2-3 hours or until ribs are tender.
How To make Choucroute Garni's Videos
La choucroute nous dévoile ses secrets
A l'approche de l'hiver, on en raffole. La choucroute garnie est un bon plan typiquement alsacien qui compte de nombreux adeptes !
Réalisation : Chloé Alexandre
Choucroute Garnie por Linda Rafael
Neste vídeo mostra uma receita francesa deliciosa e fácil de fazer
Espero que gostem
Por Linda Rafael
Choucroute de la Mer: Un Festin Océanique à Déguster en Famille ????????
#Recette #CuisinerAvecColruyt
Plongez dans les délices de la mer avec notre recette de #Choucroute de la Mer, une version légère et originale qui séduira vos papilles. ???????????????????? Dans cette vidéo, explorez un #festin océanique parfait à partager en famille ou entre amis, apportant une touche de fraîcheur à votre table.
La recette par ici ????
Ingrédients:
Filets de #tilapia (surgelés)
Filets de merlan bleu du Sud (surgelés)
#Scampis (surgelés)
#Moules cuites (surgelées)
#Homards cuits (surgelés) [facultatif]
Choucroute crue
Beurre
#Échalotes
#Citron
Oignon
Crème liquide entière
Vin blanc
Verre Fumet de #poisson
Fumet de poisson
Poivre noir
#Bouquet garni
Au préalable:
Rincez et essorez la choucroute plusieurs fois.
Épluchez et hachez un oignon.
Dégelez le homard dans de l'eau chaude.
Épluchez et hachez une échalote.
Préparez des cubes de beurre et des tranches de citron.
Préparation:
Faites fondre du beurre dans une casserole, ajoutez l'oignon, puis la choucroute. Versez du vin blanc et du fumet de poisson dilué. Assaisonnez et ajoutez le bouquet garni. Laissez mijoter pendant 1 heure.
Dans un plat, répartissez l'échalote hachée et les noix de beurre. Ajoutez du vin blanc et du fumet de poisson. Disposez les différents poissons, assaisonnez et enfournez à 180°C pendant 20 minutes.
Réchauffez le homard dans de l'eau frémissante.
Sauce au Beurre Blanc:
Dans une casserole, faites suer l'échalote émincée avec du vin blanc. Ajoutez du beurre et de la crème liquide. Laissez fondre et épaissir la sauce à feu doux. Assaisonnez.
La Choucroute de la Mer, c'est bien plus qu'un plat, c'est une symphonie de saveurs marines qui transporte votre table vers les eaux exquises de l'océan.
#Recette #CuisinerAvecColruyt #Inspiration #HomeMade #foodvideo #youtubechannel #foodblogger #passioncuisine #festinoceanique #choucroutedelamer
Cooking with Chef Ponzio: Choucroute
Alsatian Choucroute
3oz Smoked Pork Belly
1 Bratwurst
1 Knackwurst
2oz Canadian Pork Loin
½ Onion
1 stalk Celery
1 Carrot
1 ½ cups Navy Beans
1 bundle Parsley
1oz Sherry Vinegar
1 cup Vegetable Stock
½ cup Sauerkraut
1. In a Dutch oven or sauce pot, brown all of the meat and remove it from the pot
2. Add the carrots, celery, onion and parsley and begin to sauté until the onions are translucent
3. Add the stock and bring to a simmer
4. Add the meat and beans in, bring back to a simmer, cover and allow to cook for 15 minutes until the meat is hot throughout and the beans have absorbed the liquid
5. Season to your liking and serve with sauerkraut on the side
Choucroute Garnie - Braised Sauerkraut with Sausage and Potatoes
Choucroute Garnie: Traditional braised sauerkraut, potatoes, and sausage dish from Alsace, France. Pairing German and French ingredients for a classic comforting winter dish. Normally, sauerkraut is eaten raw, but this is the best way to cook it. Sauerkraut is braised in wine and chicken broth with ham hock while sausage is sauteed and potatoes boiled. Then scoop out the cooked sauerkraut and serve with the sausage and potatoes. Ingredients below or at
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CHOUCROUTE GARNIE - French Braised Sauerkraut with Ham Hock, Sausage and Potatoes
================
by Chef Daniel Stone
Ingredients:
4-5 pounds fresh sauerkraut (buy it in the bags), rinsed and squeezed dry
2 tablespoons duck fat
1 cup finely diced onion
1 ham hock, scored well
1/2 pound slab bacon, skin removed and cut into 2 pieces (I used regular bacon)
1 large carrot, grated on the large holes of a box grater (optional)
Spice Sachet:
1 garlic clove
1 bay leaf
15 juniper berries
10 whole black peppercorns
1 branch fresh thyme
2 sprigs flat-leaf parsley
1 cup Riesling wine
4 cups chicken stock
3 cloves (or 2-3 tablespoons caraway seeds)
Garnie:
8 small red or white potatoes
canola oil, as needed
4 bratwurst
2 knockwurst
4 bauernwurst
Recipe summary: cook onions in duck fat until golden. Add bacon, ham hock, and herb satchet. Cover in drained sauerkraut. Pour in wine and chicken broth. Top with cloves. Cover with a sheet of parchment paper and a lid and cook in 350F/175C for 60-90 minutes. Separately, saute sausages and boil potatoes. Remove cloves and herb satchet. Serve all together!
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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
#whatischoucroutegarni #howtomakechoucroutegarni #cansauerkrautbecooked #cookingcompaniontv #jennaedwards
French: Alsatian Garnished Sauerkraut (Ep. 291) | Gourmet Cooking with Earl Peyroux | WSRE
Today's recipes explore the northeast part of France - Alsace. This area (sometimes German, sometimes French) is known for hardy foods such as hams, sausage, and sauerkraut and our main dish is a class of the area: Garnished Sauerkraut. Download this recipe at wsre.org/cooking.