Sauerkraut-Topinambur Ragout


Rating: 2.67 / 5.00 (3 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

For the ragout:














Instructions:

For the sauerkraut-topinambur ragout, coarsely chop the sauerkraut and wash well in a sieve. Heat the clarified butter.

Peel the Jerusalem artichokes, dice not too small and sauté with the onions cut into strips until translucent. Squeeze sauerkraut, add and sweat briefly. Extinguish with white wine and pour in the stock. Simmer everything together for about 2.5 hours.

Add whipped cream and bay leaf spice, season with cloves, salt, pepper and coriander and simmer for another 30 minutes.

Serve the sauerkraut-topinambur ragout as a side dish.

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