MENU No. 15
How about we do something a bit out of the ordinary tonight?
Entertaining, laying a lovely table, serving something that really makes an impression…
A complete menu, including the recipes, the shopping list and my plan of action.
Almost everything is prepared in advance.
Your guests are seated.
You too.
Sauerkraut gratin (traditional method & Thermomix)
Description
This dish is a tribute to my father, a truly self-taught chef whose cooking lulled my childhood. The sauerkraut au gratin that he often prepared combines deep flavours with a melt-in-the-mouth texture, thanks to his unique cooking method that perfectly softens the cabbage. Even those who think they don't like sauerkraut - like my husband - are won over! This gratin is ideal for a winter meal: you can prepare it in advance and simply pop it in the oven before dinner. Accompanied by golden sausages and buttery mashed potatoes, it's a truly generous family dish.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation
1. Chop the onion and sauté in the oil in a casserole dish until translucent.
2. Add the sauerkraut with its liquid, the water and the stock cube. Bring to the boil, then simmer or close the pressure cooker and cook until it hisses. Turn off and leave to rest.
3. Repeat this process a total of three times to soften the acidity of the sauerkraut. This stage can be started the day before.
4. Cook the potatoes in salted water, then drain.
5. Heat the milk with the butter. Mash the potatoes, add the milk and butter mixture and season with nutmeg, salt and pepper.
6. Brown the sausages in a pan and cut into slices.
7. Arrange the sauerkraut in a gratin dish, add the sausages and then the mashed potatoes. Make patterns with a fork and spread the butter over the top.
8. Reheat in the oven (approx. 180°C) and then place under the grill for a nice golden crust.
THERMOMIX® METHOD
Thermomix version
1. Place the onion in the bowl, chop for 5 sec / speed 5, then fry for 5 min / 120 °C / reverse / speed 1.
2. Add the sauerkraut with its juice, the water and the stock cube. Cook for 40 mins / 100°C / reverse / speed 1. Leave to cool. Repeat twice.
3. Peel the potatoes and place in the Varoma. Cook for 20 to 30 min / Varoma / speed 1, depending on their size.
4. Heat the milk and butter for 2 mins / 120°C / simmer mode. Add the potatoes, nutmeg, salt and pepper, then blend for 20 sec / speed 3.
5. Brown the sausages in a pan and cut into slices.
6. Assemble the gratin as for the traditional version and place in the oven...
