DUTCH STAMPPOT WITH ROOKWORST
Pure comfort food! Stamppot consists of mashed potatoes mixed with various ingredients like carrots, onions or kale, and it was one of my favourites when I lived in Holland. It is often served as the main meal, with a smoked, spicy sausage such as rookworst. I tend to cook it as taught me by my Dutch friend, Anna, with lots of root vegetables, and in large quantities. My family have always loved it. It does contain a lot of butter, but you can add less (or more!) to your preference. Note: In Australia, in place of butternut squash, use Jap, Kent, Queensland Blue or Butternut pumpkin.
Provided by Daydream
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the vegetables: Peel and roughly chop the potato, Butternut squash (pumpkin), sweet potato/yam, carrots, parsnips and turnip. Peel and finely chop the onion. Wash any grit from the leek and cabbage, then slice both fairly finely.
- Place the chopped vegetables in a large stock pot, and add water to barely cover. Place over heat, cover, bring to the boil, then reduce heat and simmer until vegetables are tender, around 20 minutes.
- Meanwhile, cook the rookworst as per the instructions on the wrap, or saute the chorizo, or other spicy saudage you choose, in a little oil. Slice, then keep warm.
- Drain the vegetables well, then mash - but not too smoothly - some lumps are good ;-) Season with salt and pepper to taste. Add the butter, and mix through (use less than 1/2 cup if you prefer). If desired, stir through the chopped parsley.
- Serve the stamppot topped with the sliced sausage, and if you are really decadent, with an extra knob of butter!
BOERENKOOL STAMPPOT (KALE HASH)
This recipe is one we used to have when I was growing up in Holland. It's hearty and a delicious way to get your greens.
Provided by PanNan
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and dice potatoes and onions.
- Clean, trim and slice kale.
- Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all in a 3 qrt pan.
- Cover and boil gently for about 25 minutes.
- Meanwhile steam the smoked sausage for the same amount of time and slice.
- Remove the bay leaf, drain the vegetables, and mash them.
- Add milk and butter.
- Stir in the hot, sliced smoked sausage, add salt and pepper to taste and serve.
STAMPPOT
This is a classic dish from Holland. DD has been working in Europe and she had this and thought I'd like it.
Provided by breezermom
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the roots off the fresh cale and remove any damaged portions. Cut the stems and leaves into small pieces. In a covered saucepan cook the kale in a large amount of boiling salted water for an hour. Drain well; squeeze out excess liquid.
- While the kale is cooking, peel and quarter the potatoes and chop the onion. In a covered saucepan, cook the potatoes and onion in boiling salted water for 20 to 25 minutes or until the potatoes are tender. Drain well.
- Just before the kale and potatoes/onion are done, melt 2 tbsp butter in a skillet and cook the knackwurst for 5 to 10 minutes or till heated through.
- In a mixing bowl beat the hot kale, hot potatoes, and onion on low speed of an electric mixer until smooth. Beat in the 1/4 cup butter, salt, pepper, and nutmeg. Add as much light cream or milk as necessary to make fluffy (but not runny).
- Place the vegetable mix on a serving dish and arrange the knackwurst around it. Garnish with shredded carrots.
STAMPPOT
Steps:
- Peel and cut into 1" cubes the potatoes, sweet potato and carrots. Peel the rutabaga and cut into 1/2" cubes. Chop the onion and garlic. Chiffonade the kale and slice the leek thin, rinsing carefully to remove any grit. Place all vegetables, along with the bay leaves, in a large stock pot. Add water to barely cover. Cover, bring to a boil, then reduce heat and simmer until vegetables are tender, around 20 minutes. Meanwhile, heat the milk and melt the butter in it. Saute the whole sausage in a little oil. Slice, then keep warm. When they are cooked, drain the vegetables, return to the pot and heat on a low flame for a few minutes to evaporate any remaining moisture. Remove the bay leaves and mash roughly. Season with salt and pepper to taste. Mix in the butter and milk. Serve the stamppot topped with the sliced sausage.
STAMPPOT WITH CURLY ENDIVE LETTUCE AND CHEESE
My mom used to put cheese in all our stamppotten, this is the one i still make with cheese as well. If you can get rookworst with this would be really nice, but i think any type of sausage or a meatball tastes great with this dish. I used the fit food cookbook for some of the measurements, i usually cook this by intuition... (And i usually add some baked bacon cubes as well, add them on the plate or they will go soft when you reheat)
Provided by Vanja77
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel potatoes, cut them in pieces and cook in a little water for ca. 20 minutes.
- Drain excess water and add all the other ingredients.
- Mash and stir so you get all the stuff from the corners mixed in as well.
Nutrition Facts : Calories 476.5, Fat 21.5, SaturatedFat 13.6, Cholesterol 82.7, Sodium 585, Carbohydrate 50, Fiber 9, Sugar 3.6, Protein 22.9
DUTCH STEW WITH KALE AND CARROTS (STAMPPOT MET WORTELEN EN BOERE
This is an upgrade on an old family recipe and is SO delicious. The original Stamppot is basically mashed kale and potatoes. Hutspot is mashed carrots and potatoes. But BOTH, also mashed with onions, garlic...oh my it's GOOD! Even kids and company love it! And it's a healthy one-pot meal that you can prepare ahead! Just prep everything and cook it about half an hour before dinner time!
Provided by GinaStudySmart
Categories European
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Layer carrots, potatoes, onions, garlic, kale and kielbasa in large pan on the stove.
- Add 2 tsp salt and enough water to cover halfway up the potatoes.
- Bring to a boil.
- Reduce heat and simmer for 10-20 minutes until potatoes and carrots are tender.
- Remove meat (any kind of sausage is fine) and set aside.
- Drain the water from the potato mixture but SAVE the water!
- Remove the bay leaves.
- Mash the vegetables together. (For company, I separate the carrots and some potatoes and mash those separately. Then swirl them with the kale/potato mash for a really pretty dish) Add potato water as needed for texture/moisture. You may add butter, cream, etc. if you like, but it's really not needed!
- Slice the sausage into 1-2" pieces and arrange on vegetable/potato mash.
- Serve with a salad and dinner is ready!
Nutrition Facts : Calories 508.2, Fat 21.3, SaturatedFat 7.1, Cholesterol 49.9, Sodium 1524.6, Carbohydrate 64, Fiber 8.9, Sugar 6.9, Protein 17.3
DUTCH STAMPPOT
Dutch food is simple, hearty, and rustic. Dutch Stamppot is a bowl of comfort and delight! Recipe from 'Panning the Globe' blog. Before you start cooking, please note the time saving tip at end of the directions!
Provided by Kathy D @LifeIsGoodkd
Categories Pork
Number Of Ingredients 14
Steps:
- 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 potoatoes 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!
- Time Saving Tip: Before you do any other prepping, peel and slice the potatoes and get them into the pot and onto the stove. It will take a while for that pot to get boiling so you should have plenty of time to get everything else sliced and diced while the potatoes cook.
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