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!
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.
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