I love this Easter/Spring inspired version of a sauerkraut side dish. The dish is simple, yet flavorful. the time-consuming part is boiling the carrots until they are soft enough to puree. However, this can easily be done in advance, even the day before.
The sauerkraut is cooked in a skillet with a chopped white onion. The carrots are pureed with extra virgin olive oil and then added in addition to vegetable broth and heavy cream. Bay leaf adds extra flavor. If you like, substitute the vegetable broth for white wine or add a few tablespoon of white wine to the pan to boost the flavor. If you would like to make a lower calorie version, use half and half instead of heavy cream.
The result is a creamy Spring-like dish. With its orange tint, carrot sauerkraut looks beautiful on your Easter table. This recipe is not only for Easter. The dish strikes a great balance between being light and hearty so it also works well on a fall inspired menu.
What I like best about this dish for Easter is that it pairs well with all the traditional Easter fare like leg of lamb, baked ham and even a fish dish.
Sauerkraut is an incredibly versatile base ingredient for creating a recipe. The result can be creamy, spicy or sweet.
Place the carrot in a small saucepan and bring to a boil. When the carrots are completely soft (about 45 minutes), remove them from the heat and drain, reserving 2 tablespoons of the liquid.
Add the cooked carrots, the tablespoon of extra virgin olive oil and the two tablespoons of reserved liquid to a food processor or blender and puree the carrots.
Drain the sauerkraut thoroughly. and set aside.
Peel the onion and chop into small pieces.
In a medium sized skillet, heat the clarified butter. Add the onions and cook, stirring occasionally until transparent. Don't let them brown. Add the drained sauerkraut to the pan and stir to combine.
Season the mixture with salt and freshly ground black pepper.
Sprinkle one teaspoon of the white granulated sugar over the mixture and stir to combine.
Add the carrot puree and stir to combine.
Whisk together the vegetable broth and the heavy cream. Slowly pour it into the skillet.
Add the bay leaf to the pan.
When the mixture starts to boil, cover the pan, and cook for 15 minutes over medium heat.
Season again with salt and freshly ground black pepper and stir in the last teaspoon of white granulated sugar.
Transfer the creamy carrot sauerkraut to a bowl and serve.