Choucroute garnie is a famous Alsacian recipe for preparing sauerkraut with potatoes, chopped onion, sliced apples, black peppercorns, cloves, garlic, juniper berries, bay leaves and white wine. I have created my own “traditional” recipe here with tempeh instead of the traditional meat and sausages. Cooking sauerkraut and potatoes in white wine is simply heavenly.
1 yellow onion, diced
4 garlic cloves, minced
3 cups sauerkraut
8 small potatoes or 4-6 medium/large potatoes, scrubbed, (peeled only if not organic) and cut in quarters.
3 cups white wine (beer may also be used for a variation)
1/2 teaspoon black peppercorns
3 bay leaves
1 cup water
Optional: 1 package of tempeh or other veggie meat: baked tofu, sausage, seitan, cut in chunks
Dijon mustard
Horseradish
In a medium to large heavy pot or French oven (3 1/2 quart or larger), pour enough wine to coat the bottom – about 1/4 inch in depth. Turn the heat to medium. When hot, add the onion and garlic and saute until soft. Add a little more wine if it starts to dry. Add in the remaining ingredients, sauerkraut, potatoes, peppercorns, bay leaves, wine, water and veggie meat (if using). Cover, stirring occasionally and cook until potatoes are soft. Serve with Dijon mustard and horseradish.