How to pronounce Choucroute garnie

In the International Phonetic Alphabet it is /ʃukʁut ɡaʁni/. In plain English letters that is shoo-KROOT gar-NEE, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Choucroute garnie?

Choucroute garnie is a main dish of France. Where it comes from: Alsace. People usually eat it at lunch or dinner. Its main ingredients are pork, vegetables and potato. It tastes sour and savory.

Where Choucroute garnie comes from

Choucroute garnie is one of 73 signature dishes of France on this map. See all dishes from Grand Est.

• Flammekueche · Main dish · Alsace (Kochersberg)

  Flammekueche, tarte flambée in French, is a thin Alsatian tart whose name means "cake baked in the flames".

• Baeckeoffe · Main dish · Alsace

  Baeckeoffe is a slow-baked casserole from Alsace whose name means "baker's oven" in the Alsatian dialect.

• Kouglof kougelhopf · Bread & pastry · Alsace

  The kouglof, kougelhopf or kougelhof in Alsatian, is a tall yeast cake baked in a fluted ring mould with a hole in the middle.

• Quiche lorraine · Main dish · Lorraine

  Quiche lorraine is the best-known form of quiche: a pastry case filled with a savoury custard of beaten eggs and cream and pieces of bacon, baked until just set.

• Madeleine de Commercy · Dessert · Commercy (Lorraine)

  The madeleine is a small egg sponge cake with a scalloped shell shape, which comes from the moulds with shell-shaped hollows in which it is baked.

• Biscuit rose de Reims · Dessert · Reims

  The biscuit rose de Reims is a light, dry, pink biscuit from Reims in Champagne.

Food of France

Dishes like Choucroute garnie in other countries

Same type of dish and similar main ingredients as Choucroute garnie:

• Salade liégeoise · Main dish · Liège, Belgium

  Salade liégeoise, also called potée liégeoise, is a warm salad from the region of Liège: green beans cooked al dente, firm potatoes and smoked or salted lardons, all cooked separately and tossed at the last minute with a dash of vinegar, the lardons deglazed with it.

• Dibbelabbes · Main dish · Saarland, Germany

  Dibbelabbes is the Saarland name for a potato dish known across western Germany under many dialect names: Potthucke in Westphalia, Döppekooche in the Rhineland, Dibbekooche in the Westerwald.

• Papet vaudois · Main dish · Vaud, Switzerland

  Papet vaudois is the dish of the canton of Vaud: leeks and potatoes cooked slowly in white wine, usually Chasselas, finished with cream and served with Vaud sausages cooked on top of the vegetables, such as saucisson vaudois or saucisse aux choux, the cabbage sausage.

• Stamppot · Main dish · Holland, Netherlands

  Stamppot means "mash pot": potatoes boiled and mashed together with one or more vegetables, such as kale (boerenkool), sauerkraut (zuurkool), endive or carrots and onions (hutspot).