Choucroute Garnie l Plant-Based | Rouxbe Online Culinary School

Ingredients

• 2 onions, diced
• 5 carrots, roll cut*
• 2 cloves garlic, smashed
• 1 small whole onion, peeled
• 6 cloves, pressed into the small whole onion, above
• 1/2 tsp caraway seeds
• 2 bay leaves
• 1 - 750 ml sauerkraut, drained
• 1 1/2 cups, dry wine, preferably Riesling
• 5 medium Yukon potatoes, peeled and quartered (or 2 lbs nugget potatoes, unpeeled)
• sea salt, to taste
• freshly ground black pepper, to taste
• 15 juniper berries, lightly crushed