Market District Recipes: Oktoberfest Foods
If you're looking for some dishes to celebrate Oktoberfest, be sure to check out these recipes from the Giant Eagle Market District!
Butternut Squash and Apple Rösti
Makes: 12
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
- 1lb butternut squash, peeled seeded and coarsely shredded
- 2 baking potatoes (1 1/2 pounds), peeled and coarsely shredded
- 1 medium onion, coarsely grated
- 1 Granny Smith apple--peeled, cored and coarsely shredded
- 1 egg, lightly beaten
- 2 tbsp all-purpose flour
- 1 tbsp kosher salt
- 1/8 tsp freshly ground white pepper
- Canola oil, for frying
Directions:
In a large bowl, mix the egg with the flour, salt and white pepper. In a colander, toss the squash, potatoes, onion and apple and squeeze dry. Add to the bowl with the egg mixture and stir to combine.
In a large skillet, heat 1/2 cup of canola oil until hot but not smoking. Spoon heaping spoonfuls of the rösti mixture into the oil about 2 inches apart and flatten slightly. Fry the rösti over medium-high heat until golden on the bottom. Turn the rösti and fry until golden and crisp. Repeat with the remaining rösti mixture, adding more oil to the skillet as needed.
Fresh Kielbasa with Apples and Sauerkraut
Serves: 6
Prep Time: 5 min
Cook Time: 8 min
Ingredients:
- ¼ cup vegetable oil
- 8 slices Market District™ bacon, cut into 1/2-inch pieces
- 1 sweet onion, coarsely chopped
- 2 tbsp Riesling wine
- 1 baking apple (Honey Crisp, Granny Smith)—peeled, cored and cut into 1/2-inch pieces
- 12 juniper berries
- 4 bay leaves
- 2 ½ lb sauerkraut—drained, rinsed and squeezed dry (4 packed cups)
- 12 Market District™ Fresh Kielbasa
- Salt and pepper to taste
Directions:
In a large, enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add the bacon and cook over moderately high heat until the fat is rendered and the bacon is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate.
Add the onion to the casserole, cover partially and cook over moderately low heat, stirring occasionally, until browned. Increase the heat to moderately high. Add the wine, apple, juniper berries, bay leaves, sauerkraut and salt and pepper to taste. Reduce the heat to low, cover and cook until the apple is very tender.
In a large skillet, heat the remaining 2 tablespoons of oil until shimmering. Cook the sausage over moderate heat, turning several times, until golden and cooked through.
Spoon the sauerkraut onto a platter and arrange the sausages on top. Sprinkle the reserved bacon over the sausages.
