Choucroute Braisee, vegetarian verson

By Robert Wagner, Chicago

Ingredients

2 lbs sauerkraut, preferably in a bag
1/2 cup carrots, thinly sliced
1 cup onions, sliced
1/2 package veggie bacon, Morningstar Farms
4 tbsp butter
4 sprigs parsley
1 bay leaf
6 peppercorns
10 juniper berries (or 1/4 cup gin or some caraway seeds)
1/2 cup dry white vermouth
2-3 cup vegetble stock, preferably home made
salt, to taste

Directions

Rinse sauerkraut with at least three changes of water. Squeeze dry a handfull at a time.

Cook carrots and onions in butter for 10 minutes until browned. Slice bacon sideways Add sauerkraut and bacon, cook another 10 minutes.

Transfer to casserole. Add remaining ingredients. Spices can be in a packet if desired. Cover with parchment or aluminum foil. If using foil, remove for the final hour.

Bake at 325 for 4-5 hours.

Recipe for vegetable stock: leeks, Marmite (important), onions, carrots, potatoes, celery, garlic, thyme, parsley, soy sauce, bay leaf. Simmer 1-2 hours, strain.

Servings

Time to prepare

30 minutes. Cook 5 hours.

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