Braised Sauerkraut & Carrots
Servings: 4 servings
Silver Fleece Sauerkraut, carrots, and garlic are braised in sherry vinegar and vegetable stock to create our Braised Sauerkraut and Carrots recipe. Perfect as a healthy side for a picnic or a topper for chicken, this recipe will add flavor to any meal!
Ingredients:
- 1 (14 oz.) can Silver Fleece Sauerkraut, drained
- 2 Tbsp. Extra Virgin Olive Oil
- 4 Cups Carrots, peeled and diced
- 1/2 tsp. Sea Salt
- 1/2 tsp. Black Pepper
- 1/4 tsp. Coriander, ground
- 1/2 tsp. Granulated Onion
- 2 tsp. Garlic, minced
- 4 tsp. Sherry Vinegar
- 1 Cup Vegetable Stock
- 2 Tbsp. Parsley, chopped
Instructions:
- Gently sauté the carrots in oil over high heat for about 3-5 minutes in a medium saucepan.
- Lower the heat to medium and stir in the dry spices and salt.
- Add the garlic and vinegar and simmer until most of the vinegar has evaporated, about 2 minutes.
- Add the vegetable stock and Silver Fleece Sauerkraut. Cover with a lid and cook over medium heat for about 6-8 minutes, or until the carrots are tender and soft.
- Fold in the chopped parsley and serve immediately.
Chef's Tip:
If carrots are in short supply, try another root vegetable.
