Dutch Stamppot Recipes

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

Ingredients

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!

POFFERTJES (DUTCH MINI PANCAKES)

Poffertjes (Dutch Mini Pancakes) image

An easy, no-yeast recipe for Dutch pancakes, which are called "poffertjes" in the Netherlands. They are traditionally made in a poffertjes pan which has indents, but you can use a large frying pan and scoop a small tablespoon of batter per poffertje into the pan. Serve the poffertjes warm with a knob of butter and powdered sugar.

Provided by stroopwafel

Categories World Cuisine Recipes European Dutch

Time 15m

Yield 12

Number Of Ingredients 5

Ingredients

2 cups self-rising flour
1 pinch salt
1 cup milk at room temperature
2 large eggs
2 tablespoons maple syrup

Steps:

Combine flour and salt in a large bowl; gradually whisk in milk. Add eggs and maple syrup and mix until batter is smooth. Spoon into a piping bag.
Heat a poffertjes pan over high heat and lightly grease indentations. Fill the holes 3/4 full with batter in the piping bag and cook over high heat until golden brown; turn them over with a fork and cook the other side until golden brown.

Nutrition Facts : Calories 104.5 calories, Carbohydrate 18.7 g, Cholesterol 32.6 mg, Fat 1.4 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 0.5 g, Sodium 297.8 mg, Sugar 3 g

STAMPPOT

Stamppot image

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

Ingredients

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

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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