Typically served throughout winter season time, stamppot may simply be the embodiment of Dutch food. Stamppot includes mashed potatoes combineded with numerous active ingredients like carrots, onions or kale. Hearty, nutritious, and yummy however not precisely what one would call haute cuisine.
Stamppot is not the like a stew, and rookworst is not simply any smoked sausage. It is typically functioned as the major dish, with a smoked, hot sausage such as rookworst. Stamppot is nourishing, and quickly prepared in big amounts. Wish to consume stamppot like a genuine Dutchman?
Dig a little 'pond' in your stamppot for the gravy!
� 1 tablespoon whole-grain mustard
� 1 large knob butter
� 1 splash milk
� �-1 rookworst or other smoked sausage per person
� 1� lb (700 g) potatoes, peeled and cut into large chunks
� � lb (225 g) smoked bacon, diced
� 2 onions, diced
� Salt and pepper
2. While the potatoes are cooking, fry off the bacon and onion in a little oil up until gently browned.
3. Include the andijvie to the still steaming-hot potatoes and approximately mash everything together -- the steam from the potatoes will certainly wilt the greens. (If you are making use of kale instead, you might wish to boil it for a couple of minutes prior to including it to the potatoes as it takes longer to cook).
4. Include in the deep-fried bacon and onions, mustard, butter, milk and an excellent pinch of salt and pepper to taste.
5. Cook the rookworst according to the package directions and serve with the stamppot.
Dig a little 'pond' in your stamppot for the gravy!
Ingredients:
� 1 lb (450 g) andijvie, roughly chopped� 1 tablespoon whole-grain mustard
� 1 large knob butter
� 1 splash milk
� �-1 rookworst or other smoked sausage per person
� 1� lb (700 g) potatoes, peeled and cut into large chunks
� � lb (225 g) smoked bacon, diced
� 2 onions, diced
� Salt and pepper
Directions:
1. Boil the potatoes in salted water in a huge pot up until cooked through; drain and go back to the pot.2. While the potatoes are cooking, fry off the bacon and onion in a little oil up until gently browned.
3. Include the andijvie to the still steaming-hot potatoes and approximately mash everything together -- the steam from the potatoes will certainly wilt the greens. (If you are making use of kale instead, you might wish to boil it for a couple of minutes prior to including it to the potatoes as it takes longer to cook).
4. Include in the deep-fried bacon and onions, mustard, butter, milk and an excellent pinch of salt and pepper to taste.
