SAUERKRAUT MASHED POTATOES
Even people who claim not to like sauerkraut will enjoy this tangy side dish from Betsy Esley of Three Mile Bay in New York. She uses handy convenience products to make it as quick and easy as it is delicious. "It's also especially good served with ham or any pork dish," Betsy adds. "And the flavor is even better the next day-if you're lucky enough to have leftovers!"
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the water, milk, butter and salt; bring to a boil. Stir in potato flakes. Remove from the heat; cover and let stand for 5 minutes. , Meanwhile, in a small skillet coated with cooking spray, cook onion over medium heat until tender. Stir sauerkraut into potatoes; sprinkle with onion and bacon.
Nutrition Facts : Calories 266 calories, Fat 13g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 828mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
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
LEPERICE (MASHED POTATOES WITH SAUERKRAUT)
Make and share this Leperice (Mashed Potatoes With Sauerkraut) recipe from Food.com.
Provided by Member 610488
Categories Potato
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Peel potatoes and boil in salted water along with cumin seeds.
- Drain and mash potatoes along with cumin seeds. Set aside.
- Cook sauerkraut seperately until sauerkraut is boiling. Drain.
- Cook bacon until brown. Drain reserving 1/2 cup bacon fat.
- Mix potatoes and sauerkraut with milk. Pour bacon and fat over or mix them in, which ever is prefered.
- Serve with roast pork or any smoked meats.
Nutrition Facts : Calories 605.8, Fat 43.1, SaturatedFat 14.8, Cholesterol 68.6, Sodium 1857.2, Carbohydrate 38.7, Fiber 6.3, Sugar 3, Protein 16.7
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
GARLIC AND ROSEMARY POTATO PUREE
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 4 cups
Number Of Ingredients 6
Steps:
- Fill a large pot with about 2 inches of water and add a pinch of salt. Set steamer basket in pot, making sure water doesn't seep through holes. Bring to a boil, then reduce to a rapid simmer.
- Add potatoes to steamer basket and steam until tender when pierced with the tip of a paring knife, 25 to 30 minutes.
- Bring cream, garlic, and rosemary to a simmer in a small pot, then remove from heat and let steep 30 minutes. Strain through a fine sieve. Clean pot, then return cream to pot. Add butter and heat over medium until melted, stirring to combine. Cover and keep warm, either over lowest setting on the stove or in a warm pot.
- Remove potatoes from steamer basket and while the potatoes are still hot, pass through a ricer or a food mill fitted with a fine disk into a large bowl. Stir in cream mixture and season with salt and pepper. If a finer texture is desired, pass puree through a medium-mesh sieve, pressing on solids with a rubber spatula to extract as much puree as possible. Reheat over medium heat with a little more cream or water if necessary before serving.
FRANKS, SAUERKRAUT, AND MASHED POTATOES
By Christine Merlo,Boston Globe Correspondent ,+LARRY# 1 A DELICIOUS,HARDY DISH WITH A WINNING COMBINATION OF FLAVORS
Provided by larry 2
Categories One Dish Meal
Time 1h25m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 12
Steps:
- 1. SET THE OVEN AT 350 DEGREES.
- 2. In a small bowl, combine the water, brown sugar, vinegar, garlic, pepper; set aside.
- 3. In the skillet, heat the sauerkraut over medium high heat for 1 minute. Add the brown sugar mixture, stir well, and continue cooking for 10 minutes or until the liquid evaporates; set aside.
- 4. Meanwhile, in a large saucepan, combine the potatoes with cold water to cover and a generous pinch of salt. Bring to a boil and simmer the potatoes for 10 minutes or until they are tender.
- 5. Drain the potatoes and return them to the pan. With a potato masher, beat in the milk a little at a time with 1 tablespoon of the butter, salt, and pepper. Mash until smooth, then Combine all ingredients+mix well, Dot with the remaining 1 tablespoon of butter and sprinkle with salt and pepper. BAKE UNCOVERED FOR 30-40 MINUTES or until the top is golden brown.
Nutrition Facts : Calories 486.7, Fat 28.3, SaturatedFat 11.5, Cholesterol 57.3, Sodium 1353.1, Carbohydrate 44, Fiber 6, Sugar 12.1, Protein 15.4
SAUERKRAUT PIE USES LEFTOVER MASHED POTATOES
Mom made this when we were kids. My sister and I still make it, for our families. Makes great use of leftover mashed potatoes. This is a recipe we have never measured, just by site, it is only 3 layers and easy!
Provided by Cheri B
Categories One Dish Meal
Time 1h5m
Yield 1 dish, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown hamburger, drain if needed.
- add onion, saute lightly.
- Mix in spices if you wish or do your own spice thing.
- take off burner.
- open Kraut and drain if you wish.
- spread sauerkraut top of hamburger, ya it is like raking hay, use your hands,do not over fill there is potatoes yet to go.
- Spread Mashed potatoes over the top, and to the edges, to "seal in", this will bubble. Cut with wet knife in center to vent steam.
- Add butter or marg on top if you wish.
- Bake 350 for about 45 min, or until top browns.
- Sis likes hers with bo-Mondy? this is a spice, Brother likes his with cheddar or mozzarella cheese melted on top.
- This is a one pan clean up, but you can do it in a deep cass. dish also.
- All ingredients depend on your pan size. This is easy to "make bigger", as more company comes in the door.
POTATO AND CELERY ROOT PURéE
Categories Milk/Cream Potato Vegetable Side Quick & Easy Root Vegetable Fall Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Place celery root and potatoes in large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes. Drain vegetables, reserving 1/4 cup liquid. Return vegetables to same saucepan. Add cream and butter and mash until almost smooth. Season with celery salt and pepper. (Can be prepared 1 day ahead. Cover puree and cooking liquid separately and refrigerate. Stir puree over medium heat until heated through, adding reserved cooking liquid if mixture is dry.)
SAUERKRAUT & POTATOES
Make and share this Sauerkraut & Potatoes recipe from Food.com.
Provided by Coasty
Categories Greens
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the sauerkraut in a pan. Push the potatoes into the sauerkraut.
- Sprinkle over the onion and apple pepper and dot with butter. Add water.
- Bring to the boil and then turn down heat and simmer gently until potatoes are cooked. About 30-40 minutes Check liquid level making sure it doesn't catch. Serve.
Nutrition Facts : Calories 247.9, Fat 3.4, SaturatedFat 1.9, Cholesterol 7.6, Sodium 867.7, Carbohydrate 51.4, Fiber 9.9, Sugar 9.8, Protein 5.9
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