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I love this Easter/Spring-inspired version of a sauerkraut side dish. This recipe is simple, yet flavorful. The time-consuming part is boiling the carrots until they are soft enough to puree. This can easily be done the day before.
The sauerkraut is cooked in a skillet with a chopped white onion. The carrots are pureed with extra virgin olive oil and then added to the sauerkraut along with vegetable broth and heavy cream. Bay leaf adds extra flavor.
Substitute the vegetable broth for white wine or add a few tablespoons of white wine to the pan to boost the flavor. To make a lower calorie version, use half and half or whole milk instead of heavy cream.
With its orange tint, this creamy Spring-like dish looks beautiful on your Easter table or anytime. The kraut strikes a good balance between light and hearty so it also works well on a fall inspired menu.
What I like best about this recipe for Easter is that it pairs well with all the traditional Easter fare like leg of lamb, baked ham, and even a fish dish.
What I like best about this recipe for Easter is that it pairs well with all the traditional Easter fare like leg of lamb, baked ham, and even a fish dish.
Creamy Carrot Sauerkraut
Prep Time 17 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 32 minutes
Servings 4
Ingredients
- 1+ 1/2 cups chopped peeled carrots
- 1 tablespoon extra virgin olive oil
- 14 oz plain sauerkraut
- 1 large white onion
- 1 tablespoon clarified butter
- Salt and freshly ground black pepper
- 2 teaspoons white granulated sugar divided
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1 bay leaf
Instructions
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Place the carrot in a small saucepan and bring to a boil.
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When the carrots are completely soft (about 45 minutes), remove them from the heat and drain, reserving 2 tablespoons of the liquid.
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Add the cooked carrots, the tablespoon of extra virgin olive oil and the two tablespoons
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of reserved liquid to a food processor or blender and puree the carrots.
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Drain the sauerkraut thoroughly. and set aside.
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Peel the onion and chop into small pieces.
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In a medium-sized skillet, heat the clarified butter.
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Add the onions and cook, stirring occasionally until transparent. Don't let them brown. Add the drained sauerkraut to the pan and stir to combine.
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Season the mixture with salt and freshly ground black pepper.
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Sprinkle one teaspoon of the white granulated sugar over the mixture and stir to combine.
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Add the carrot puree and stir to combine.
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Whisk together the vegetable broth and the heavy cream. Slowly pour it into the skillet.
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Add the bay leaf to the pan.
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When the mixture starts to boil, cover the pan, and cook for 15 minutes over medium heat.
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Season again with salt and freshly ground black pepper and stir in the last teaspoon of white granulated sugar.
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Remove the bay leaf.
