Lunch: Pork and Fennel Choucroute with Walnut Mustard

Recipe by Kay Chun These braised pork ribs from Food & Wine's Kay Chun get delicious flavor from caraway, garlic and white wine, but the kicker is the supereasy and addictive toasted-walnut whole-grain mustard that gets served alongside.

This recipe includes fertility superfoods such as:

Nuts, Walnuts

Health and fertility benefits of Pork and Fennel Choucroute with Walnut Mustard

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

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

Preheat the oven to 425 °. Spread the walnuts on a baking sheet and toast for about 5 minutes, until golden. Let cool, then finely chop and transfer to a small bowl. Stir in the mustard.
On a work surface, finely chop the garlic with the caraway seeds. Rub the ribs with 2 tablespoons of the olive oil, then rub the garlic mixture all over the ribs and season with salt and pepper.
In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Add the ribs and cook over moderate heat, turning once, until browned, about 5 minutes. Add the broth and wine and bring to a boil. Cover and braise in the oven for 45 minutes.
In a large bowl, toss the cabbage and fennel with the remaining 2 tablespoons of olive oil and season with salt and pepper. Arrange the cabbage and fennel on top of the ribs, cover and braise for about 45 minutes longer, until the ribs and vegetables are tender. Transfer the choucroute to a platter and top with the strained braising liquid. Serve with the walnut mustard.

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