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	<title>Bergholts opskrifter &#187; alsace</title>
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		<title>Choucroute med svinekam og pølser</title>
		<link>http://bergholt.net/gastronomi/choucroute-med-svinekam-og-p%c3%b8lser</link>
		<comments>http://bergholt.net/gastronomi/choucroute-med-svinekam-og-p%c3%b8lser#comments</comments>
		<pubDate>Mon, 12 Oct 2009 12:40:05 +0000</pubDate>
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				<category><![CDATA[alsace]]></category>
		<category><![CDATA[braisering]]></category>
		<category><![CDATA[choucroute]]></category>
		<category><![CDATA[choucroute alsacienne]]></category>
		<category><![CDATA[efterårsmad]]></category>
		<category><![CDATA[kalvecuvette]]></category>
		<category><![CDATA[opskrift på choucroute]]></category>
		<category><![CDATA[pølser]]></category>
		<category><![CDATA[romersk sugo]]></category>
		<category><![CDATA[sugo]]></category>
		<category><![CDATA[suppegryde]]></category>
		<category><![CDATA[surkål]]></category>
		<category><![CDATA[svinekam]]></category>
		<category><![CDATA[vinkål]]></category>
		<category><![CDATA[vintermad]]></category>
		<category><![CDATA[weinkraut]]></category>

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		<description><![CDATA[oprindeligt bragt efteråret 2008 Ugegrydeeksperimentet er inspireret af en romersk Mammas sugogryde. Om mandagen forberedtes basen &#8212; tomat, gulerod, stelleri, tomat (passata) &#8212; og henover ugen kogtes/braiseredes/pocheredes forskellige kødemener i gryden. Saucen/braiseringslagen blev gradvist mere og mere velsmagende. Mere om &#8230; <a href="http://bergholt.net/gastronomi/choucroute-med-svinekam-og-p%c3%b8lser">Continue reading <span class="meta-nav">&#8594;</span></a><p><a href="http://bergholt.net/gastronomi/choucroute-med-svinekam-og-p%c3%b8lser">Choucroute med svinekam og pølser</a> is a post from: <a href="http://bergholt.net/gastronomi">Bergholts opskrifter</a></p>
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