Hey ho everyone!
Right now is the colder season of the year. It’s windy, wet and muddy outside. And you just wanna sit in front of the warm oven, drink a hot cup of tea and read a good book.
And I just got the right comfort food for this weather! Stamppot is a traditional dutch dish made from a combination of mashed potatoes and several other vegetables or fruits.
Traditionally you can use sauerkraut, endive, kale, spinach, turnip greens, carrots and onions. Some regional varieties of stamppot are made with fruit and potatoes, such as blauwe bliksem (blue lightning), made with pears, and hete bliksem (hot lightning), made with apples. You can use pineapple with sauerkraut or endive too.
Stamppot is usually served with sausage , julienned bacon, or stewed meat. But you can also find recipes which include cheese, gherkins, nuts or pickled onions.
This is one of the recipes I’ve learned while I was in Amsterdam
- 1½ lb (700 g) potatoes, peeled and cut into large chunks
- ½ lb (225 g) smoked bacon, diced
- 2 onions, diced
- 1 lb (450 g) andijvie, roughly chopped
- 1 tablespoon whole-grain mustard
- 1 large knob butter
- 1 splash milk
- Salt and pepper
- ½-1 rookworst or other smoked sausage per person
Boil the potatoes in salted water in a large pot until cooked through; drain and return to the pot. While the potatoes are cooking, fry off the bacon and onion in a little oil until lightly browned.
Add the andijvie to the still steaming-hot potatoes and roughly mash everything together – the steam from the potatoes will wilt the greens. (If you are using kale instead, you may want to boil it for a few minutes before adding it to the potatoes as it takes longer to cook.) Then add in the fried bacon and onions, mustard, butter, milk and a good pinch of salt and pepper to taste.
Cook the rookworst according to the packet instructions and serve with the stamppot. One of the best ways to do it is simply to boil it in its bag with the potatoes!