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Choucroute Garnie a L'alsacienne (Alsatian Pork W-Sauerkraut)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)147.0683
Energy (kCal)4003.6105
Carbohydrates (g)692.2008
Total fats (g)72.066
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook and stir bacon and onion in Dutch oven or 12-inch skillet until bacon is crisp; drain. Stir in sauerkraut and brown sugar. Add potatoes and apples. | 2. Tie juniper berries, peppercorns, cloves, parsley and bay leaf in cheesecloth bag or place in tea ball; add to sauerkraut. | 3. Add pork chops and frankfurters. Pour chicken broth over meat. | 4. Heat to boiling; reduce heat. Cover and simmer until meat is done and potatoes are tender, about 30 minutes. Remove spice bag. | 5. Remove sauerkraut, potatoes and apples to large platter with slotted spoon. Arrange meat around edge. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bacon 4 slices cut 467.04 1.4336 14.1344 44.4528
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    sauerkraut 1 can drained 40.4498 9.1118 1.9373 0.2981
    brown sugar 1 -2 tablespoon 0.0 0.0 0.0 0.0
    potato 2 cut - - - -
    tart apple 2 sliced - - - -
    juniper berry 12 - - - -
    black peppercorn 6 - - - -
    clove 2 11.508 2.7523 0.2507 0.546
    parsley 1 sprig 0.36 0.0633 0.0297 0.0079
    bay leaf 1 - - - -
    pork chop 4 smoked 3284.0127 664.7858 107.2294 21.4096
    frankfurter diagonally 4 slashed - - - -
    chicken broth 2 cups 156.24 3.78 22.2768 5.2416

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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