Name: Choucroute
Prep time: 15 min
Cook time: 500 min
Total time: 515 min
Yield: 8
Ingredients: 1 tablespoon juniper berries; 2 teaspoon caraway seeds; 1 dried bay leaf; 10 sprigs fresh flat-leaf parsley; 800 gram (1½ pounds) canned sauerkraut, rinsed, drained; 2 cup (500ml) salt-reduced chicken stock; 1/2 cup (125ml) dry white wine; 1 ham hock (1kg); 4 rindless bacon slices (260g), sliced thickly; 160 gram (5 ounces) mild hungarian salami, sliced thickly; 800 gram (1½ pounds) medium potatoes, unpeeled, halved; 2 tablespoon coarsely chopped fresh flat-leaf parsley

Ingredients

1 tablespoon juniper berries

2 teaspoon caraway seeds

1 dried bay leaf

10 sprigs fresh flat-leaf parsley

800 gram (1½ pounds) canned sauerkraut, rinsed, drained

2 cup (500ml) salt-reduced chicken stock

1/2 cup (125ml) dry white wine

1 ham hock (1kg)

4 rindless bacon slices (260g), sliced thickly

160 gram (5 ounces) mild hungarian salami, sliced thickly

800 gram (1½ pounds) medium potatoes, unpeeled, halved

2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

1.Tie juniper berries, seeds, bay leaf and parsley sprigs in muslin.

2.Combine sauerkraut, stock, wine and muslin bag in 4.5-litre (18-cup) slow cooker. Add hock, bacon and salami, pushing down into sauerkraut; top with potato. Cook, covered, on low, 8 hours.

3.Discard muslin bag; season to taste. Serve sprinkled with chopped parsley.

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