Back again with probably the most traditional Dutch food out there: Stamppot (mash pot)! Including the entire recipe. Enjoy!

The Dutch recipe

Ingredienten (voor 2-3 personen):

• 300g Boerenkool;
• 750g kruimige aardappelen;
• 1 rookworst (225g is genoeg);
• Een scheutje melk;
• Zout en peper;
• Lekker erbij: mosterd.

Benodigd keukengerei:

• Grote of hoge pan met deksel;
• Stamppotstamper;
• Waterkoker

Instructies:

1. Kook het water in een waterkoker.

2. Schil de aardappelen en snijd ze doormidden, en doe ze in de pan.

3. Strooi de boerenkool over de aardappelen. De pan mag goed gevuld zijn.

4. Giet het kokende water over het geheel, en laat het 5 minuten koken op hoog vuur.

5. Leg na 5 minuten de rookworst bovenop, en laat alles 20 minuten door koken.

6. Giet het water af met het deksel van de pan.

7. Neem de rookworst uit de pan, stamp de boerenkool en de aardappelen, en snijd de rookworst in stukjes en doe hem door de stamppot heen. Breng op smaak met zout en peper.

8. Serveren maar! Mosterd of dergelijk erbij is ook lekker als variatie.

 

The English recipe:

Ingredients (for 2-3 people):

• 300g (11 oz) Kale;
• 750g (25 oz) floury potatoes;
• 1 rookworst (smoked sausage) (225g (7.5 oz) is enough);
• a little bit of milk;
• Salt and pepper;
• Optional: mustard.

Required kitchen material:

• Big or tall pan with lid;
• Stamppot-masher;
• water cooker.

Instructions:

1. Boil the water in the water cooker.

2. Peel the potatoes and cut them in half, and put them in the pan.

3. Add the kale. The pan may be filled all the way!

4. Add the boiling water, and let it cook for 5 minutes on the stove at high temperature.

5. Put the rookworst on top of the kale, and let it all cook for another 20 minutes.

6. Pour out the water with the lid of the pan.

7. Take out the rookworst. Mash the potatoes and the kale (the stamppot), cut the rookworst in slices and mix it with the stamppot. Flavor it with salt and pepper.
8. Ready to eat! Mustard and the like are nice variations with this dish.

 

Enjoy!

 

 

I personally believe that Stamppot Boerenkool met Rookworst is one of the most Dutch dishes out there. Rookworst, even though nowadays often only with a smoke aroma, and not in real animal intestines anymore, does not exist like this in other countries. Stamppot itself comes in many varieties: Stamppot andijvie, Hete Bliksem, Stamppot zuurkool and many more. It is eaten all year long, in particular in the colder months. It just tastes much better in the winter!

 

Origin

The history of stamppot goes far back. In Medieval times, similar dishes were known, where all kinds of ingredients would be mixed together and eaten like that. The heroic story where Hutspot and later Stamppot (Boerenkool) was discovered, stems from the Tachtigjarige Oorlog (80-years war) between the Spanish and the Dutch. The story goes that in the night of October 2, 1574 the Spanish fled their camp surrounding the city Leiden. The reason was water that approached through the dykes that were opened to scare off the Spanish. The Leidenaren (citizens of Leiden) got to the camp as fast as they could on the 3rd of October, and what they found was dinner: onions, carrots and parsnips – hutspot! As a memory to that victory, many Leidenaren still eat Hutspot on October 3rd. Whether this story is true needs to be seen, but it sure is exciting!

 

When the potato was introduced in the Netherlands in the second half of the 18th century, it replaced the parsnip. And that is the basis for stamppot!

 

Check out what Alessia thought, and a more or less instruction video if you want to make this yourself!