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Spicy pear, chestnut and sauerkraut side dish

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Ingredients for 4 servings:

  • 2 tbsp low-fat yogurt (1.5 or 1.8% fat)
  • 1 tsp, levelled black pepper, ground
  • 1 pinch of chili powder
  • 220 g sauerkraut
  • 300 g pear(s) (Abate), pitted
  • 200 g chestnuts, cooked

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Total time approx. 25 minutes

low-fat, high-carbohydrate, as a side dish or main meal

Mix the yogurt, pepper, and chili powder in a bowl. Then add the sauerkraut and mix well. Cut the pear (not too ripe, it should still be firm to the touch. I recommend an Abate pear, as it is still firm even when ripe and sweet) into small cubes. Slice the chestnuts. Add the pear and chestnuts and mix everything together. It tastes best if everything is left to stand for about 15 minutes before serving. This dish serves 4-8 people as a side dish or as a main meal for 2 people. It can be refrigerated for two days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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