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Dutch stamppot boring? Hardly! Indeed, for most Dutch a hearty stamppot (mash dish) is their favourite winter meal. Dutch stamppot is usually prepared using potatoes and a vegetable of choice – the ingredients are typically cooked together in one pan, then mashed and served with a piece of meat (such as pork chops or smoked sausage) and gravy.
The great thing about stamppot is that you can prepare an almost infinite number of delicious variations, using a selection of different ingredients to give the dish a surprising flavour. Below are 3 tasty Dutch stamppots with a twist – each serves 2 people and can be rustled up in next to no time.
1. Rauwe andijviestamppot met blokjes oude kaas (raw endive stamppot with cubes of Dutch cheese)
Peel ½ a kilo of potatoes and boil in a pan filled with water and a pinch of salt. Once cooked, drain the potatoes, mash well with a potato masher and stir in some sliced raw endive and Dutch old cheese cubes. You can also add fried bacon if desired.
2. Zalmstamppot (salmon stamppot)
Peel ½ a kilo of potatoes and boil in a pan filled with water and a pinch of salt. While the potatoes are cooking, gently fry the leaves of 2-3 heads of chicory in a little butter. Once cooked, drain the potatoes and mash with a potato masher. Finally, add the fried chicory, 300 grams of salmon fillet or salmon pieces, one tablespoon of sour cream, some fresh dill and mix through.
3. Hawaï stamppot (Hawaiian stamppot)
Peel ½ a kilo of potatoes and boil in a pan filled with water and a pinch of salt. While the potatoes are cooking, grill around 300 grams of chicken breast and some red peppers in a grill pan. Once ready, cut the chicken into pieces and slice the peppers into strips. Once cooked, drain the potatoes and mash with a potato masher. Finally stir in the chicken and pepper strips and serve with cubes of apple and pineapple (tinned).
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