POTATO AND SAUERKRAUT GRATIN
Try this Eastern European take on the comforting French gratin - made with sauerkraut, bacon and onions.
Provided by delicious. magazine
Categories Nourishing winter recipes
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat the butter or fat in a frying pan and, when it is fizzing, add the bacon. Fry for a few minutes, then add the onions, spices and bay leaf. Cover and sweat for 7-8 minutes, stirring halfway, until the onions are soft. Fold in the sauerkraut.
- Meanwhile, cut the potatoes into 5mm thick slices. Blanch in salted, boiling water for about 5 minutes, then drain well and set aside.
- Preheat the oven to 190°C/fan170°C/gas 5. Add the wine or cider to the onion mixture and bubble for 2-3 minutes. Add the stock and simmer rapidly for 6-8 minutes, stirring occasionally, until three-quarters of the liquid has evaporated. Take off the heat and stir in the crème fraîche.
- Fill a deep 2-litre ovenproof dish with alternate layers of potatoes and the onion mixture, pouring over any juices left from the onion mixture. Cover with foil and bake for about 50 minutes or until very tender.
Nutrition Facts : Calories 469kcals, Fat 20.2g (9.1g saturated), Protein 15.7g, Carbohydrate 56g (6.3g sugars)
CREAMY SAUERKRAUT GRATIN WITH DUCK CONFIT
Provided by Paul Grimes
Categories Milk/Cream Duck Egg Bake Fall Oktoberfest Cabbage Gourmet
Yield Makes 6 (main course) servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F with rack in middle.
- Butter baking dish and coat with bread crumbs. Chill until ready to use.
- Cook onion with bay leaf and juniper berries in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until well browned, 8 to 10 minutes. Add sauerkraut and cook, stirring occasionally, until heated through and liquid has evaporated, about 2 minutes. Discard bay leaf.
- Meanwhile, remove skin and bones from duck legs, reserving skin and discarding bones. Tear meat into 1-inch pieces and stir into sauerkraut. Transfer to baking dish.
- Whisk together cream, milk, eggs, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then pour over sauerkraut. Bake until custard is set and edges are lightly browned, 45 to 50 minutes.
- Meanwhile, remove skin and bones from duck legs, reserving skin and discarding bones. Tear meat into 1-inch pieces and stir into sauerkraut. Transfer to baking dish. Whisk together cream, milk, eggs, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then pour over sauerkraut. Bake until custard is set and edges are lightly browned, 45 to 50 minutes. While custard bakes, thinly slice reserved skin, then season lightly with salt and pepper. Cook in a dry medium nonstick skillet over low heat, stirring to separate, until fat is rendered and skin is crisp, 6 to 8 minutes. Serve gratin with crisp skin scattered on top.
SAUERKRAUT AU GRATIN
Make and share this Sauerkraut Au Gratin recipe from Food.com.
Provided by Pinay0618
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- In a saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, dry mustard and Worcestershire sauce. Slowly add the milk and cook, stirring constantly, until thickened. Stir in 1 cup cheese and the sauerkraut.
- Transfer to a 1 1/2-quart casserole. Mix the remaining 1/2 cup cheese with the bread crumbs and sprinkle over the top. Bake in the center of the oven about 30 minutes or until hot, bubbly and the topping is lightly browned.
Nutrition Facts : Calories 144.7, Fat 8, SaturatedFat 4.7, Cholesterol 20.9, Sodium 799, Carbohydrate 15.2, Fiber 3.1, Sugar 2.5, Protein 3.9
HOW TO MAKE SAUERKRAUT
Try the simplest way to make classic sauerkraut using raw cabbage. This fermented food is great for your gut and goes very well with sausages and mustard
Provided by Jane Hornby
Categories Condiment
Time 30m
Yield Makes 4 x 450ml jars
Number Of Ingredients 4
Steps:
- Thoroughly wash a large tub or bowl (we used on the size of a small washing-up bowl), then rinse with boiling water from the kettle. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. It's wise to use a container that will comfortably fit the softened cabbage, allowing several inches of room at the top to avoid overflow.
- Shred the cabbage thinly - a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns.
- Cover the surface of the cabbage entirely with a sheet of cling film, then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. The level of the brine will rise to cover the cabbage a little. Cover the tub and leave in a dark place at a cool room temperature (about 18-20C) for at least five days. It will be ready to eat after five days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides).
- Check the cabbage every day or so, releasing any gases that have built up as it ferments, giving it a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It's important to keep it at an even, cool room temperature - too cool and the ferment will take longer than you'd like, too warm and the sauerkraut may become mouldy or ferment too quickly, leading to a less than perfect result.
- The cabbage will become increasingly sour the longer it's fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars. Will keep in the fridge for up to six months.
Nutrition Facts : Calories 33 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 2.1 milligram of sodium
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