Families in Alsace generally eat choucroute garnie during the wintertime, because it's such a hearty, filling dish.; Jacques Pépin has adapted the recipe to make it quicker and easiercalling for store-bought sauerkraut instead of the homemade kind, for instance, and suggesting peanut oil as a substitute for duck or goose fat, which may be less accessible. He always serves two or three types of mustard with the choucroutea hot Dijon, a grainy Pommery and often a tarragon-flavored mustard as well.
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