As you follow along this week, you’ll discover an interesting, eclectic, and rather delicious display of kraut, yes kraut recipes.
Last weekend brought a day full of sauerkraut – five full courses of sauerkraut delight, in fact.
These babies are fermented for THREE MONTHS!
Ginger Kraut Pecan Pâté
2 c. oven roasted pecans
1 c. Firefly Kitchens Yin Yang Carrots
1/2 caramelized sweet onion
Sea salt, to taste
Extra virgin olive oil
Add nuts to the food processor and process to a coarse grind. Add kraut and onions, with a little salt and process. Drizzle extra olive oil to thin and reach the desired consistency.
Serve with crackers, veggies, as a sammy spread, atop potatoes, rice, or quinoa, or slather all over your salad. The important part: just eat!
Next up – Ruby Red Beet and Kraut
I chose to serve this over a bed of fresh greens, topped with toasted walnuts and the added tang of fresh bleu cheese.
Ruby Red Beet and Kraut
1 c. beet kraut (Pickled Planet Beat Kraut for this round)
2 c. roasted beets, peeled and julienned
1/2 small sweet onion, caramelized
1/2 small red onion, caramelized
1/3 c. fresh horseradish root, coarsely grated
1 Tbs. extra virgin olive oil
1 Tbs. raw honey
Real sea salt, to taste
Garnish with toasted walnuts and fresh bleu cheese.
Combine all ingredients and toss to evenly coat with oil and honey. Serve room temperature.