Fig and Walnut Pudding
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Pork and Fennel Choucroute with Walnut Mustard
Details
- Servings: 4
- Diet: Low-Carb, Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- american
Ingredients
- 1/2 cup walnuts
- 1/2 cup whole-grain mustard
- 3 garlic cloves, crushed
- 1 teaspoon caraway seeds
- One 3-pound rack baby back ribs, cut into 2 equal pieces
- 5 tablespoons extra-virgin olive oil
- Kosher salt and pepper
- 1 tablespoon unsalted butter
- 1 cup low-sodium chicken broth
- 1/2 cup Pinot Gris or other dry white wine
- 1 small Savoy cabbage (12 ounces), quartered
- 2 medium fennel bulbs, trimmed, tough outer layer discarded and quartered lengthwise
Instructions
Pork and Fennel Choucroute with Walnut Mustard serves 4 original recipe by Food & Wine.
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