Potatoes A Lalsacienne Recipes

POTATOES A L'ALSACIENNE

Steps:

• Peel the potatoes and cut into 1 inch pieces.
• Place in a pan of salted water, bring to the boil and cook for 5 minutes.
• Drain well and set aside.
• Melt the butter in a frying pan with the olive oil, add the onions and bacon and cook for about 5 minutes or until the bacon fat begins to run.
• Add the potatoes and cook for a further 10 minutes or until the potatoes are tender and crisp turning occasionally.
• Add the herbs, salt and pepper and mix well.
• Serve immediately.

CHOUCROUTE GARNIE

Steps:

• Place ham hocks in large saucepan. Add enough water to cover by 2 inches. Bring to boil. Reduce heat, cover and simmer until meat is very tender, about 2 hours. Transfer hocks to medium bowl. Boil broth until reduced to 2 cups, about 15 minutes. Remove meat from bones; discard bones. Place hock meat in medium bowl. (Can be made 1 day ahead. Cover hock meat and broth separately; chill.)
• Preheat oven to 350°F. Heat heavy large pot over medium-high heat. Add bratwurst and bacon. Sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Place in bowl with hock meat.
• Add onions, spices and bay leaves to same pot. Sauté until onions are tender, about 5 minutes. Add apples; sauté 2 minutes. Mix in sauerkraut. Add all meats; press to submerge. Add reserved broth and wine. Boil 10 minutes. Cover choucroute and bake 1 1/2 hours.
• Meanwhile, cook potatoes in pot of boiling salted water until tender, about 18 minutes. Drain; cool slightly. Cut potatoes in half. Dip cut sides into parsley. Arrange sauerkraut and meats on platter. Surround with potatoes. Serve with mustards and horseradish.