RECIPE: Choucroute

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“This is a no-recipe recipe that I grew up with,” Carol Gilligan says. “I happen to love sauerkraut, especially the way the French cook it. I get good sauerkraut from somewhere like Hawthorne Valley Farm, or some small batch, probiotic thing, and it’s so good. I serve the choucroute with mashed potatoes. This dish says cold weather to me.” 

Visit Cooking with Carol Gilligan for more.

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