Dutch Stamppot Recipes

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BOERENKOOL STAMPPOT (KALE HASH)



Boerenkool Stamppot (Kale Hash) image

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

3 lbs potatoes
2 onions
1 bay leaf
1 lb kale
1 pinch salt
1 pinch ground pepper
1 lb smoked sausage
1/2 cup milk
2 tablespoons butter

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.

DUTCH STAMPPOT WITH ROOKWORST



Dutch Stamppot With Rookworst image

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

2 lbs potatoes (900g)
1 lb butternut squash (500g) or 1 lb buttercup squash (500g)
1/2 lb sweet potatoes (250g) or 1/2 lb yam (250g)
3 large carrots
2 large parsnips
1 large turnip
1 large leek
1 onion
1 lb savoy cabbage (or use green cabbage, kale, Swiss Chard, silverbeet or collards)
1/2 cup butter (or less to taste)
salt and pepper
1/2 cup chopped fresh parsley leaves (optional)
1 1/2 lbs dutch sausage, such as Rookworst (or other spicy sausage such as Spanish Chorizo)

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!

HUTSPOT



Hutspot image

Hutspot is a delicious traditional Dutch dish that is prepared with mashed potatoes, carrots and onions.

Provided by Vera Abitbol

Categories     Main Course     Side Dish

Time 40m

Number Of Ingredients 10

2 lb potatoes (starchy, peeled and cut into large pieces)
1½ lb carrots (cut into large chunks)
1 lb white onions (thinly sliced)
3 tablespoons unsalted butter
½ cup milk (hot)
1 bay leaf
½ teaspoon nutmeg (freshly grated)
Salt
Pepper (freshly ground)
Dutch oven

Steps:

  • Place the potatoes, carrots, bay leaf and onions in a Dutch oven and cover with water to level. Season with salt and mix.
  • Bring to a boil and cook, covered, over medium heat for 25 minutes.
  • Drain, remove the bay leaf and add all the rest into a large bowl.
  • Using a potato masher, coarsely mash all of the mixture.
  • Add the butter, milk, nutmeg and pepper. Mix.
  • Adjust the seasoning if necessary and serve.

DUTCH BOERENKOOL STAMPPOT (MASHED POTATOES WITH KALE AND SAUSAGE)



Dutch Boerenkool Stamppot (Mashed Potatoes with Kale and Sausage) image

Provided by International Cuisine

Categories     Dutch

Time 45m

Number Of Ingredients 9

3 lbs potatoes
1 large white onion
1 bay leaf
1 lb curly kale
1 teaspoon salt
1 pinch ground pepper
1 lb smoked sausage
1 ⁄2 cup milk
2 Tablespoons butter

Steps:

  • Peel and dice potatoes and onion.
  • 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 .
  • Cover and boil gently for about 25 minutes.
  • Meanwhile steam or grill the smoked sausage until done then slice into bite size pieces.
  • Remove the bay leaf, drain the vegetables, and mash them.
  • Add milk and butter.
  • Add in sliced smoked sausage.
  • Add salt and pepper to taste and serve.

Nutrition Facts : Calories 588 kcal, Carbohydrate 44 g, Protein 22 g, Fat 36 g, SaturatedFat 14 g, Cholesterol 95 mg, Sodium 1626 mg, Fiber 8 g, ServingSize 1 serving

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Estimated Reading Time 5 mins
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  • Peeling and Cutting. *Peel the potatoes, and cut them in pieces cubes of about 1 inch. *If you have small carrots, slice them in half till they look about the same size as the carrots in the second picture.
  • Putting It All Together. Put water in the pot with the potatoes, until the potatoes are covered. Put in about a glass of water more in than in the picture (I messed up at first).
  • Bacon. mmmmmm.... bacon :) this maybe is a bit redundant to describe, but I might as well for the sake of completeness. Put some oil or butter in the small frying pan and put the bacon in, grab a fork and keep turning it over.
  • Knowing When It's Done Cooking. Cooking the bacon takes you 5 to 10 minutes, but the hutspot has to be cooked for about 20. I think I kept it on the highest temperature all the time, but I'm not sure.
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