Sunday, November 30, 2008

Choucroute (sauerkraut) with vegetables

1 lb prepared choucroute
1 zucchini, sliced thinly
1 red or yellow pepper, sliced thinly
2 carrots, sliced thinly
1 tsp olive oil

In a saucepan heat olive oil over medium heat. Sauté vegetables until just beginning to soften and become brightly colored. Add choucroute and heat through, stirring occasionally.

Serve hot. Goes well with French bread and Kielbasa sausages.


Erin G said...

this is what we had for thanksgiving dunner! (my husband's family has a summer home in the vosges and this is a favorite meal.)

Erin G said...

well we ate it with kielbasa and brats, not veggies. but we still called it choucroute.