Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.
Growing up I never liked sauerkraut, here in the Netherlands a common type of dishes is called “Stamppot” it’s basically different veggies mashed together, it means something liked mashed dish. Usually these “stamppots” contain kale with potatoes or sauerkraut with potatoes or potatoes with onion and carrots. Those are three of the most common varieties. Usually eaten with some sausage or meat alongside it. It’s a bit boring, but typical dutch. As a kid I never liked those dishes and always thought I didn’t like sauerkraut, but recently found out that in the right dishes (like Sauerkraut Caserole) sauerkraut can be good. So when I was reading the latest recipe magazine of your local supermarket this recipe for a “Stamppot” with sauerkraut and lentils made me very curious and I decided to give it a try. While I first prepared it I was convinced it was going to be a total flop, but then we took our first bite and were pleasantly surprised. It’s a great dish filled with veggies all mashed together with enough flavour thanks to the bouillon and spiced chicken or in my case a vega sausage alongside it.
This recipe is based on de Allerhande their Zuurkool-linzenstamppot & kispiesjes recipe (dutch recipe).
Ingredients
- Potatoes – 1kg/ about 4 or 5 big ones
- Sauerkraut – 500 gram
- Lentils – 400 gram/ 1 tin/ 1 1/2 cup
- Onion – 1
- Garlic – 3 (optional)
- Low salt bouillon cube – 1
- Water – 2 cups
- Chicken or sausage – 1 sausage or 1 chicken breast per person
- Paprika Powder – 2 teaspoons
- Olive Oil
- Celery – 20 gram
This recipe feeds about 4 people.
Method
- First cut the potatoes in small squares and boil them for about 20 minutes.
- In the meantime cut the chicken into tiny pieces and add them to a tiny boil with 2 teaspoon paprika powder and some olive oil and let marinate for a bit. If using sausages, no need to marinate them. When you bake them just add the paprika powder to the oil in which you bake it and give them some flavour that way.
- Then slice and dice the onion and garlic(optional) in tiny pieces and add them to a wok or pan. Heat some olive oil in the wok and bake the onion until translucent.
- Drain the sauerkraut and add it to the wok. Combine the bouillon cube with a cup water and add that as well. Let the sauerkraut cook for a bit.
- Now pick another pan and heat some oil to bake the chicken and/or sausages. Once the oil is hot add the chicken or sausages and start baking them. If you eat sausages, add some paprika powder to the oil and roll the sausages around in it while baking to give it some flavour. This works great with Vega sausages as well.
- Now add the lentils to the cooking sauerkraut and bake for a bit longer.
- Once the potatoes have cooked for 2 minutes, drain them and mash them with a masher. Then add it to the sauerkraut and lentil mixture and stir well.
- Remove both the veggies and the meat form the heat and serve together. Add some celery cut into tiny pieces on top and enjoy!
Pictures
I can’t say I’ve ever eaten anything like this. The only thing I’ve ever put sauerkraut on is a chilidog. I don’t normally add a lot to my mashed potatoes. It sounds interesting though.
Mary Kirkland recently posted…Freebie Friday!
Here mashed potatoes with sauerkraut is really normal as a dish, but I like this variety more. It ads a bit more flavour to the dish 🙂
Lola recently posted…Lola’s Kitchen: Mashed Potatoes with Sauerkraut and Lentils Recipe
Hmmm… I’ve never heard of such a thing. I’m sure I’ve had sauerkraut at some point in my life but not recently. I just know that it has a very strong and pungent smell and I think is tangy tasting… right? I’m not apposed to trying this, sans the meat. I’m always down for trying new things though.
Kristin (Book Sniffers Anonymous) recently posted…Review: Holding Smoke by Elle Cosimano
Yes sauerkraut smells very strong and pungent, I don’t like the smell. And it tastes a bit tangy/sour. Literally sauerkraut means sour cabbage. It doesn’t taste as good on it’s own, but in a dish like this it works great. It gives the mashed potatoes a slightly sour taste, but not overwhelming.
I made a non-meat version for myself as I am a vegetarian, the sausages on the picture are meat free ones, they are pretty good.
My Dad looooves sauerkraut but I just cannot get near it, I think it’s the smell? It’s very strong! I’ve only ever seen it eaten by itself though, so I’m totally curious about this; often mixing things together makes otherwise icky things taste pretty good. I’ll definitely consider it next time we have some sauerkraut in the house 🙂
Wattle recently posted…Wattle’s Wonderings #11 – Baby Steps (an update)
It doesn’t smell pleasant, I agree with you on that. In the right dish though I really like it, but I can’t eat it plain either.
In this dish it gives the mashed potatoes a slightly sour taste without it being overwhelming. I hope you give this recipe a try and let me know if you do 🙂
Sauerkraut is so not my thing BUT my husband loves it and I love mashed potatoes, so this may appeal to both of us in some funny way. 🙂
S. J. Pajonas recently posted…#ChickLitMay Scavenger Hunt
I used to didn’t like sauerkraut, but I figured I just had been eating it wrong and with other ingredients added it to make the taste less strong it works pretty well. I don’t like it plain, as then the flavour is too strong for me.
If you love mashed potatoes you might like this dish. It does has the slightly sour flavour due to the sauerkraut, but it isn’t overwhelming. It’s quite an unique taste.
Lola recently posted…Sunday Post #178
Oh yeah no on sauerkraut here. We’ve got German in us and sauerkraut and meat was common especially when we visited my aunt in Germany but I never could get on board with it. It was always just plain though not mixed with potatoes. I do love potatoes so maybe that would help. lol I’ve not tried it as an adult but maybe one day. I do like brussels sprouts now and those were another childhood no go so ya never know!
anna (herding cats & burning soup) recently posted…Buy The Book– New Releases, Sales, Freebies (5/17)
I don’t like plain sauerkraut either and as a kid I didn’t like it, but now I do in some dishes like this. Mixed in with mashed potatoes like this it’s really good. it gives the potatoes a slightly sour taste, without it being overwhelming. I didn’t realize you had german in you.
Brussels sprouts are still a no go for me.
Lola recently posted…Lola’s Ramblings: What makes for a 5 star book and my recent lack of them
I might be able to do that! Maybe. lol
I really never liked Brussels Sprouts until just recently. I had them roasted with garlic and they were pretty good. I’d only had them boiled or steamed before and I can’t do either of those ways. Ick!
anna (herding cats & burning soup) recently posted…1.5-2 stars–The Seduction of Kinley Foster by Lisa Wells
Sometimes it really depends on how you prepare something whether you’ll like it or not. I have a few of those ingredients I only like in certain ways or certain dishes.