Best 4 Stamppot Recipes

DUTCH STAMPPOT WITH ROOKWORST

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!

BOERENKOOL STAMPPOT (KALE HASH)

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.

STAMPPOT

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.

STAMPPOT

Steps:

• Peel and cut into 1" cubes the potatoes, sweet potato and carrots. Peel the rutabaga and cut into 1/2" cubes. Chop the onion and garlic. Chiffonade the kale and slice the leek thin, rinsing carefully to remove any grit. Place all vegetables, along with the bay leaves, in a large stock pot. Add water to barely cover. Cover, bring to a boil, then reduce heat and simmer until vegetables are tender, around 20 minutes. Meanwhile, heat the milk and melt the butter in it. Saute the whole sausage in a little oil. Slice, then keep warm. When they are cooked, drain the vegetables, return to the pot and heat on a low flame for a few minutes to evaporate any remaining moisture. Remove the bay leaves and mash roughly. Season with salt and pepper to taste. Mix in the butter and milk. Serve the stamppot topped with the sliced sausage.