GINGER KRAUT
Instructions:
- This is a Christmas dish generally eaten with turkey or roast goose. It is also served at New Year’s. Yield: 6 to 8 servings
- 1â„4 cup (60 ml) walnut oil (olive oil may be substituted)
- 2 Tablespoons (15 g) white mustard seed
- 2 medium onions (300 g), sliced
- 2 cups (500 ml) turkey or chicken stock
- 2 pounds (1 kg) sauerkraut, drained of liquid
- 3 Tablespoons (50 g) coarsely shredded fresh ginger root
- 15 juniper berries
- 3 Tablespoons (15 g) chopped red bell pepper
- Heat the oil in a deep nonreactive saucepan. Add the mustard seed and sizzle until they pop and begin to turn gray (about 1 minute).
- Add the sliced onions and cover.
- Let the onions sweat for 10 minutes, then add the turkey or chicken stock, sauerkraut, ginger, and juniper berries. Cover and simmer over a low heat for 1 hour.
- Add the chopped pepper as a garnish and serve immediately.