Fancified sauerkraut
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | oil; for cooking | |
| 6.00 | ounce | smoked bacon; diced small |
| 1.00 | cup | thinly-sliced onions |
| 1.00 | cup | grated granny smith apple |
| 1.00 | teaspoon | dry leaf thyme |
| ½ | teaspoon | caraway seeds |
| 2.00 | crushed juniper berries | |
| 3.00 | cup | fresh sauerkraut; rinsed |
| 2.00 | cup | chicken stock |
| 1.00 | cup | grated idaho potatoes |
| 2.00 | tablespoon | unsalted butter |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
Directions
Heat 1 tablespoon cooking oil in a large soup pot. Cook bacon until crispy. Add the onion and apple, cook for 4 minutes. Add the thyme, caraway seeds, juniper berries, and kraut. Stir to thoroughly mix.
Add the stock and simmer, covered for 5 minutes. Add the potatoes and butter. Stir and cook for 5 more minutes. Season with salt and pepper. This recipe yields 10 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2253 broadcast 08-01-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-03-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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