German-Style Pork Roast Dinner
Make weeknight dinner fast and easy. Here's a main course recipe and three suggestions for rounding it out into a complete meal. Find out how to effortlessly dress up starters, sides, and desserts to fit the meal's main course.
- Sauerkraut and Pork Shoulder Roast (see recipe below)
- Parsley Spaetzle
- Carrot and Celery Salad
- Pumpkin Pie
This slow-cooker dinner is a warmer-upper on a cold winter night. The German-influenced Sauerkraut and Pork Shoulder Roast is a great centerpiece for a dinner that includes Carrot and Celery Salad, Spaetzle, and Pumpkin Pie. The Spaetzle is easy to make from a mix, and pumpkin pie is full of flavors used in German desserts: warm cinnamon, ginger, and nutmeg. Pick up a baked pie, or look in the freezer section at the grocery store.
Prepare Spaetzle according to package directions. Toss with a dab of butter and chopped fresh parsley. Season to taste.
Mix equal parts shredded carrot and thinly sliced celery. Stir in just enough mayonnaise to moisten; add a few drops of lemon juice. Season to taste.
Serve pumpkin pie with a dollop of whipped cream and a dusting of pumpkin pie spice mixed with sugar.
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