Ingredients
-
2
-
1
-
1/2
-
3
-
2
-
1
-
1
-
1
-
1
-
1/2
-
-
-
-
-
Directions
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.,I’m a Dutchman and have been eating kale all my life. The key to tender kale is to put the kale in the freezer which breaks the cell walls, no more massaging your kale. In the Netherlands they would cook the sausage on top of the vegetables, this flavors the stamppot, An alternative to sausage would be swapping out the sausage for a cheap cut such as top or bottom round. Brown the meat in a skillet on the stove in butter then lay the meat on top of the vegetables again flavoring the dish. Before serving rebrown the meat it will form a tasty crust and you can make a pan sauce if you like.,Kale needs to be chopped quite small. Using much more salt in the water would yield far better flavour afterward. Stampot is an easy meal but I wouldn’t say this recipe gets a great result.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
Serve the Stamppot Topped With the Sliced Sausage, and If You Are Really Decadent, With an Extra Knob of Butter! |
