This week we are going back in time, back to my Dutch roots and a dish they call Stamppot!
Imagine this combination
Potatoes, kale, smokey sausage and canned pears. YUM!
A lot of people don’t think it’s so YUM, including my wife Bee and our youngest Ivy, but at least I have one other member of the family that enjoys it, my little Hazel. So much so that Stamppot is her favorite dish.
What is Stamppot? A traditional stamppot is a hardy meal of potatoes cooked with several vegetables including leeks, kale and endive served with a smoked sausage called Rook worst (smokey sausage) Usually served in winter as a winter warmer. Hence why I am talking about it now on a cold raining Auckland day! (where did summer go?)
Stamppot is one of the oldest dishes still being served in Holland dating back to the 15th century and still to this day still one of the most popular.
This is a take on my mum’s recipe which would have been passed down from hers. It includes the addition of canned pears which is slightly unusual, but a worthy addition.
Make sure you keep the juices from the pears as this forms a part of a sweet liquid gravy when poured over the hot stamppot.
Give it a go, you too will be a stamppot fan.
Stamppot
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4-6 people
- 1 Rookwurst sausage
- 1 tsp grapeseed oil
- ¼ leek, finely sliced and rinsed
- 4 Agria potatoes, peeled and halved
- 2 carrots, peeled and cut into large chunks
- 6 large kale leaves
- 1 stock cube
- 2 cups boiling water
- Salt & white pepper
- 1 tbsp butter
- 1 can pears in light syrup
Heat oil in a large casserole dish on a low heat. Gently fry the sausage until just coloured and remove.
Remove excess oil and add leek, potatoes, carrots and kale. Saute for a a couple of minutes on low.
Dissolve stock cube in boiling water and add to vegetables. Season with a pinch of salt and pepper and turn the heat up until the stock is boiling again. The stock should just be covering the potatoes, if not just top it up with water.
Place the sausage on to the potatoes and reduce heat to a simmer and cover. Cook for 10 minutes with lid on, then another 20 minutes with the lid slightly ajar. Check after this time and potatoes should be tender and most of the stock evaporated.
Remove sausage and slice. Mash pot contents together using a potato masher along with the butter. Serve with sliced Rookwurst and poached pears.
Yum