Name: Choucroute
Prep time: 15 min
Cook time: 3 h 45 min
Total time: 4 h
Yield: 6 serving(s)
Ingredients: 3 cups (750 ml) sauerkraut, rinsed and drained; 3 carrots, peeled, cut in half and julienned; 1 bone-in pork shoulder roast (1.8 kg/4 lb), skin removed; 2 tablespoons (30 ml) butter; 1 tablespoon (15 ml) olive oil; 1 large onion, chopped; 1/2 teaspoon (2.5 ml) ground cumin; 2 cups (500 ml) white wine (Riesling or similar); 1 bay leaf; 3 cups (750 ml) small red-skinned new potatoes, halved; Salt and pepper

3 cups (750 ml) sauerkraut, rinsed and drained

3 carrots, peeled, cut in half and julienned

1 bone-in pork shoulder roast (1.8 kg/4 lb), skin removed

2 tablespoons (30 ml) butter

1 tablespoon (15 ml) olive oil

1 large onion, chopped

1/2 teaspoon (2.5 ml) ground cumin

2 cups (500 ml) white wine (Riesling or similar)

1 bay leaf

3 cups (750 ml) small red-skinned new potatoes, halved

Salt and pepper

Choucroute

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Ingredients

Preparation

Note from Ricardo

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