Choucroute Garnie
Entree
INGREDIENTS
- 1 medium onion, thinly sliced
- 1 teaspoons salt
- ½ teaspoon black pepper
- 32 ounces prepared sauerkraut, drained & rinsed
- 2 teaspoons caraway seeds
- 10 whole black peppercorns
- 5 juniper berries
- 2 bay leaves
- 1 pound small red potatoes, cut in half
- 2 pounds pork tenderloin, cut into 1 inch slices
- 1 (12 oz) package chicken sausage
- ½ cup low sodium chicken broth
- ½ cup dry white wine
- Optional: Serve with whole-grain mustard
INSTRUCTIONS
- Place onion slices in crockpot, season with salt and pepper. Top with sauerkraut.
- Place caraway seeds, peppercorns, juniper berries, and bay leaves in a piece of cheese cloth or coffee filter and secure with butcher’s twine. Tuck seasoning packet into the sauerkraut.
- Layer potatoes on top of sauerkraut. Add slices of pork and sausage over potatoes. Pour chicken broth and wine into the crockpot.
- Cover and cook on low heat until pork is fork tender; about 6 to 8 hours. Remove and discard the cheese cloth packet. Arrange the meats, potatoes, sauerkraut and onions on a serving platter and drizzle with any remaining juices. Serve with mustard.
NUTRITION INFORMATION
CALORIES:
290
FAT:
6g
CARBOHYDRATES:
19g
SODIUM:
960mg
FIBER:
4g
PROTEIN:
34g
CHOLESTEROL:
105mg
Delicious Dietitian-Approved
Recipes for Everyday Wellness
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
