Cured Ribs – *

(*) Pickled ribs with glazed pears on wine sauerkraut with onion mashed potatoes Clean potatoes, make in the shell.

Vegetable soup with red bay leaf, juniper, onion, parsley stems bring to a boil, put selchkaree ribs in the vegetable broth, infuse hot, but do not make.

Remove the peel from the potatoes and press them into the heated milk. Add a flake of butter, season with salt, pepper and nutmeg and stir with wooden spoon until smooth. Fry white onion in a little bit of clarified butter until golden, fold in.

In the meantime, sauté sauerkraut in a small amount of clarified butter, add bay leaf spice and caraway seeds, fill with white wine, apple juice, add grated pumpkin and cook until soft.

Arrange sauerkraut on flat plate as a bed, place ribs on top. Arrange glazed pear slices on top, cover with syrup, make nice dumplings from puree, sprinkle with cress.

Cook a little in advance, glazed pears: fry pear wedges in heated rapeseed oil on both sides, extinguish with beet syrup, reduce, glaze.

Tip: Instead of clarified butter, you can use butter in most cases.

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