Dutch Stamppot With Rookworst Recipes

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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



Dutch Stamppot With Rookworst image

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!

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)

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



Stamppot image

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.

1/2 lb kale
6 medium potatoes (about 2 lbs)
1 medium onion, chopped, about 1/2 cup
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1/4-1/2 cup light cream or 1/4-1/2 cup milk
1 lb knackwurst of frankfurter (short, fat sausages)
2 tablespoons butter
shredded carrot

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