Sauerkraut sautéed with parsnips and juniper from The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden by Alice Waters

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Sauerkraut needs to be fermented ahead of time. Can substitute red cabbage for green cabbage. See recipe for variations.

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