Hello friends and welcome! Today we are taste testing Zuurkoolstamppot, a wonderfully named Dutch dish featuring mashed potatoes, sauerkraut and bacon! I made this quite a while ago but kept it in reserve in case I was desperate for something for a Dining with The Dame post. I figured if push came to shove, I could make some sort of pun out of Zuurkool / Hercule. But I am feeling brave. Thus far, the books from the 1950s have been laden with food, so I have decided to post this one now. Famous last words? We’ll see.
What didn’t go wrong was the Zuurkoolstamppot. If you haven’t already noticed, I also really like saying Zuurkoolstamppot!
What is Zuurkoolstamppot?
Although the name might be complicated, I mean, look at all those double letters; Zuurkoolstamppot is very easy to make! The name translates to “sauerkraut mash”, and it is exactly that – fancy mashed potatoes. It resembles Irish Colcannon, which combines sauteed cabbage with mashed potatoes. Think of it as Colcannon’s cool, edgy cousin! Or “kool” edgy cousin if you prefer!
Zuurkoolstamppot is traditionally served with smoked sausages but would be equally good with any other hearty meat dish. This is pure comfort food, to be eaten in the depths of winter to warm the soul! The combination of creamy mashed potatoes, tangy sauerkraut and crispy salty bacon is a delight in taste and texture!
Zuurkoolstamppot
A flavourful Dutch alternative to regular mashed potatoes.
Ingredients
750g starchy potatoes, peeled and cubed
250g sauerkraut, drained
100g smoked bacon, diced
1 onion finely chopped
2 garlic cloves, minced
1/2 cup milk
Butter (as much as you like)
Pepper
Instructions
In a large skillet, fry the bacon until crispy Remove from the pan but leave the bacon fat in in the pan.
Add the onion to the bacon fat and sauté until soft.
Add the garlic and cook for another minute until that is also soft. Add the sauerkraut and cook for another minute to warm it through.
Boil the potatoes in salted water until tender (about 15-120 minutes). Drain then tip back into the pan. Add milk and butter. Mash throughly.
Add the bacon, onion and sauerkraut mix and sitr through. Add pepper to taste. I don’t think this dish needs additional salt but taste and add some if you like.
Enjoy!
If you wanted to add some variations to this recipe, I can heartily suggest adding some wholegrain mustard into the mashed potato mix. You could also add a spinkle of chives or parsley as a garnish.
My grandfather once traced our family ancestry back to Holland in the 18th century. I wonder if my Dutch ancestors back in the day enjoyed tucking into a dish of Zuurkoolstamppot as much as I did!
Have a great week!
The only book likely to beat it from top position at the end of the year is the November / December choice – Free Choice. On the back of some very high review praise, I have chosen Stirring Slowly by Georgina Hayden.
Described as a “new modern classic” by none other than Jamie Oliver, I am looking forward to picking this up and getting stuck in!
