City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Braised Sauerkraut with Pears and Wine

Sept/Oct 2015

From Julie Van Rosendaal

Jarred sauerkraut becomes smooth and buttery when it’s finished with sweet, floral pears and a glass of wine. This makes the perfect fall accompaniment to roast chicken, pork or turkey. Adapted from an old issue of Gourmet.

1/4 c. butter

1 onion, halved and thinly sliced

3 c. (about 1 lb.) sauerkraut

1 ripe but firm pear, thinly sliced or chopped

1/2-1 c. dry white wine

1 sprig fresh thyme

1 T. brown sugar or honey

salt and pepper to taste

In a skillet or enamel-coated cast-iron braising pot (such as Le Creuset), heat the butter over medium-high heat and sauté the onion for 4-5 minutes, until soft and turning golden. Add the sauerkraut, pear, wine and thyme and bring to a simmer.

Cover and simmer for an hour or so, until tender and starting to turn golden. Stir in the brown sugar or honey, season with salt and pepper and serve warm. Serves 6.

Vegetables and Salads