SAUERKRAUT MASHED POTATO CASSEROLE
Sauerkraut Mashed Potato Casserole is a warm and hearty dish made with sauerkraut, apples and creamy homemade mashed potatoes. It's a delicious comfort food side that you can make ahead and that's always a hit!
Provided by Julia Foerster
Categories Side Dish
Time 55m
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F.
- Place the potatoes in a large pot or dutch oven and cover with 1 inch of water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender, about 15 minutes.
- Meanwhile, in a medium saucepan combine sauerkraut, apple cider, bay leaves, chopped apples, and cumin seeds. Bring to a boil and let simmer with the lid on for 15 minutes until the apples. Season with salt and pepper.
- When the potatoes are tender, drain them in a colander. Process the potatoes with a potato ricer into a large bowl or use a potato masher for chunkier mashed potatoes. Stir in the melted butter, warm half-and-half, salt, pepper, nutmeg, and Dijon.
- For the topping, heat 2 tbsp butter in a skillet over medium-high heat. Add the breadcrumbs and toast them while stirring constantly until golden brown, about 1-2 minutes. Take them off the heat and let them cool, then toss them with the parsley and season with salt and pepper to taste. Set aside.
- Transfer the apple sauerkraut into a 13 by 9-inch baking dish, spread mashed potatoes on top, and sprinkle the cheddar cheese evenly over the mashed potatoes, followed by the breadcrumbs.
- Bake the casserole until the cheese is melted and the breadcrumbs are crisp and browned, 25 to 30 minutes.
Nutrition Facts : Calories 424 kcal, Carbohydrate 47 g, Protein 11 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 63 mg, Sodium 470 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
AMSTERDAM MASHED POTATOES
Make and share this Amsterdam Mashed Potatoes recipe from Food.com.
Provided by Dienia B.
Categories Danish
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- saute onion in butter
- add sauerkraut you can drain it ,if thats what you do.
- saute until onion light gold
- add water.
- bring to a boil
- add potatoes.
- mix in cream to desired thickness.
Nutrition Facts : Calories 354.4, Fat 23.9, SaturatedFat 15, Cholesterol 71.3, Sodium 961.2, Carbohydrate 32.9, Fiber 5.9, Sugar 4.3, Protein 4.7
CREAMY AMSTERDAM MASHED POTATOES WITH SAUERKRAUT
Steps:
- In a large saucepan or stockpot, bring enough water to cover the potatoes to a boil. Add 1 1/2 teaspoons salt to the boiling water.
- Cook the potato halves in boiling water until tender. Drain well, return to heat, and dry well, being careful not to burn them.
- Put the potatoes through a ricer and into a bowl. Beat in 3 tablespoons of butter and enough of the cream to make the potatoes creamy and fluffy.
- In a saucepan, melt the remaining butter and cook the onion over medium heat until soft. Do not brown.
- Blend in the drained sauerkraut and water. Cover and simmer 35 minutes, stirring occasionally so the sauerkraut does not burn. Add small amounts of water if necessary.
- When all the water has cooked off and the sauerkraut is tender, blend the sauerkraut well with the mashed potatoes.
- Season with salt and pepper, if desired, and serve the potato-kraut very hot.
Nutrition Facts : Calories 314 kcal, Carbohydrate 37 g, Cholesterol 48 mg, Fiber 6 g, Protein 5 g, SaturatedFat 11 g, Sodium 1052 mg, Sugar 4 g, Fat 17 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
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DUTCH STAMPPOT: COMFORT FOOD OF THE NETHERLANDS
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4.8/5 (6)Total Time 55 minsCategory Main CourseCalories 729 per serving
- Put potatoes and 2 teaspoons salt in a large pot. Cover with cold water. Bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender, 10-15 minutes. Scoop out a cup of potato cooking-water and set aside. Drain potatoes and return them to the pot. Add butter, milk, 2 teaspoons salt, and ½ teaspoon pepper. Mash potatoes with a potato-masher. For creamier potatoes add potato cooking-water, a little at a time, stirring, until you get the desired texture.
- In a large heavy skillet or pot with a lid, heat 2 tablespoons oil over medium-low heat. Add onion and cook, stirring occasionally, for 6-7 minutes, until translucent. Add garlic and cook for 30 seconds. Raise heat to medium. Add kale, ¼ cup water, and ½ teaspoon vinegar. Cover pot and wait 2-3 minutes for the kale to wilt. Remove cover and cook, stirring occasionally, for 3-4 minutes longer or until the kale is tender. Sprinkle with a pinch of salt and a few grinds of black pepper. Add kale mixture to potatoes and mash until thoroughly combined.
- In the same heavy skillet used for the kale, heat 1 tablespoon olive oil over medium-high heat. Cook the sausages for 4-5 minutes, until nicely browned on both sides and heated through.
- Divide the kale-potato mash between 4 or 5 bowls. Arrange sausages on top. Drizzle on a teaspoon of olive oil per bowl and sprinkle with chopped scallions, if you like. Enjoy!
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- Stroopwafels. [ˈstroːpˌʋaːfəl] Number one – without a doubt – is stroopwafels! The literal translation is ‘syrup waffle’. This tasty sweet and sticky treat is very popular in the Netherlands.
- Bitterbal & kroket. /ˈbɪ.Tərˌbɑl/ or /Kroʊˈkɛt/ Another super popular Dutch food amongst the Dutch are bitterballen. Bitterballen are small fried balls of mashed potatoes, mixed with meat and seasoning, coated in breadcrumbs.
- Poffertjes. [ˈpɔfərcəs] The most popular Dutch food to eat during the summer is definitely poffertjes. Poffertjes are tiny puffy pancakes, made with buckwheat flour instead of regular flour.
- Patatje oorlog. /Paːˌtɑt ˈoːr.Lɔx/ Patatje oorlog literally translates to war fries. It is named after its chaotic appearance since it is a mix of Dutch fries, mayonnaise, raw onions, and satay sauce.
- Drop. There are two types of drop in the Netherlands, sweet (zoet) and salty (zoute). Zoute drop is the most popular, and if you love licorice, you might love this as well.
- Snert. /Snɛrt/ Snert, also called erwtensoep, is a traditional Dutch soup, made up of split peas, celery, leeks, celeriac, onions, carrots, and potatoes.
- Oliebollen. [ˈoːlibɔl] Oliebollen, which literally translates to ‘oil balls’, are sweet, fried dumplings. They are served with powdered sugar and traditionally eaten on New Year’s Eve.
- Stamppot. Stamppot is a traditional Dutch dish that consists of mashed potatoes mixed with vegetables. There are many different variations, such as boerenkool stamppot (mashed potatoes with curly kale), zuurkool stamppot (mashed potatoes with sauerkraut) and hutspot (mashed potatoes with onion and carrot).
- Kruidnoten. [ˈkrœytnoːtə(n)] Kruidnoten are a much loved seasonal cookie. They are comparable to ginger snaps in taste, although they are much rounder and smaller.
- Rijsttafel. [ˈrɛisttaːfəl] The last Dutch food on our list is rijsttafel, which literally translates to ‘rice table’. It may also be the last type of food you’d expect on this list, but although a rijsttafel is originally an elaborate Indonesian meal, it has been adopted by the Dutch.
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- Stroopwafel. A delectable dutch sweet treat, the stroopwafel is our number 1 must-try food in Amsterdam. This treat is sold in bakeries and by local street vendors.
- Bitterballen-Foods from Amsterdam. So you are at the Coffeeshop in Amsterdam, you have had a bit too much to drink, and you feel a hangover coming on, what do you do?
- Dutch French Fries- Patatje Oorlog or Patat Speciaal. When ordering french fries in Amsterdam, ask for the ‘Patatje Oorlog‘ or ‘Patat Speciaal’. The Patatje Oorlog is french fries served with a mix of mayo, onions and peanut sauce as a dressing.
- Dutch Pancakes-Foods from Amsterdam. Dutch pancakes are much different than American ones as they have the thinness of a crepe and a large surface area for toppings.
- Raw Herring. That is right!! Raw herring is a popular dutch food in Amsterdam. It is usually lightly salted and served with pickles and onions. This must-eat food in Amsterdam is sold mostly by street vendors and vans.
- Dutch Cheese-Foods from Amsterdam. What would a trip to Amsterdam be, with trying the award-winning cheese of the Netherlands? The Netherlands is the second-largest exporter of cheese in the world.
- Poffertjes. This is a popular must-have food in Amsterdam. Fluffy light spongy small pancakes covered in sugar. Poffertjes is usually served with a fruit sauce.
- Stamppot-Foods from Amsterdam. A traditional meal that consists of a combination of a big juicy sausage, vegetables, mashed potatoes, carrot, kale, bacon, sauerkraut, sweet and sour apples, and onions.
- Kibbeling. Kibbeling is a tasty deep-fried batter which has morsels of codfish. This must try food in Amsterdam is best-eaten hot with a herb mayonnaise sauce.
- Dutch Apple Pie-Foods from Amsterdam. Who doesn’t love apple pie? This must-have food in Amsterdam is not just a regular apple pie. It is a deep-dish Dutch apple pie that is made with raisins, cinnamon and topped with whipped cream.
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- Bitterballen. In Amsterdam, crispy meatballs called Bitterballen are the go-to snack at bars around the city. Since most travelers visit at least one bar in Amsterdam, eating Bitterballen is almost inevitable when visiting the DAM.
- Pannenkoeken (Pancakes) Unlike their fluffy American cousins, Dutch pancakes called Pannekoeken are flat, savory and fill the plate. Locals eat Pannekoeken at all times of the day, often topping the starchy base with cured meat or smoked salmon.
- Broodje Haring (Herring Sandwich) If Bitterballen is the most popular bar food in Amsterdam, then pickled herring sandwiches win the prize when it comes to street food.
- Stroopwafels. Stroopwafels take the cookie concept to the next level by filling two thin wafers with sweet Stroop, the same caramel-like syrup that goes well with Pannekoeken.
- Poffertjes (Mini Pancakes) Sweeter than Pannenkoeken thanks to generous amounts of powdered sugar and butter, miniature pancakes called Poffertjes are a popular snack available at stands around Amsterdam.
- Stamppot (Mash Pot) True confession: We never heard of Stamppot (mash pot) until we visited Amsterdam. Always game to sample new food, we gave Stamppot a try.
- Rijsttafel (Rice Table) With a history that dates back to the 17th century when the Dutch colonized Indonesia, Rijsttafel is a veritable rice feast that spans the gamut of Indonesian cuisine.
- Kaas (Dutch Cheese) Although Holland is famous for Gouda and Edam, both made with cow’s milk, Dutch dairy farmers produce enough cheese products to fill a cheese plate and then some.
- Brunch. No longer relegated to Sundays, brunch occurs on a daily basis in Amsterdam. Local restaurants serve pancakes (both Dutch and American style) as well as eggs, omelets and more exotic fare like avocado bowls and dim sum dumplings.
- Dim Sum. Although the distance from Amsterdam to Hong Kong exceeds 5,700 miles, dim sum is a popular cuisine in Amsterdam. More than a dozen local restaurants serve the fun style of Cantonese cuisine known for steamed dumplings and other savory treats.
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