Knockwurst with sauerkraut
If you want to add more gluten free and dairy free recipes to your recipe box, Knockwurst with
Rutabaga Laksa
Ingredients
- 6 cloves garlic, roughly chopped
- 1 inch ginger, peeled and roughly chopped
- 4 teaspoons red chile powder, such as Kashmiri
- 2 1/2 teaspoons ground cumin
- 2 lemongrass stalks, bottom 2 inches only, roughly chopped
- 3/4 cup packed cilantro, stems and leaves divided
- 4 1/4 cups vegan vegetable stock
- 6 shallots
- 1 splash canola oil, plus more as needed
- 14 ounces (1 can) full-fat coconut milk
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons granulated sugar
- 2 pounds rutabaga (3/4 of a large one), peeled
- 7 ounces rice vermicelli noodles
- 2 limes, cut into wedges
Instructions
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