cook.

Stamppot

Name: Stamppot
Total time: 55 min
Yield: 4 servings
Cuisine: Dutch
Ingredients: 500 g potatoes (white or red varieties); 200 g kale or cabbage, shredded; 1 smoked sausage (like Dutch smoked sausage or kassu); 1 medium onion, sliced; 2 cloves garlic, minced; 15 ml vegetable oil; 1 tsp sugar; 2 l chicken or vegetable stock; 150 ml heavy cream; salt and pepper to taste

Traditional Dutch stamppot — potato and kale stew with smoked sausage. Dutch recipe on the hob, with quantities that scale to your servings.

Ingredients

500 g potatoes (white or red varieties)

200 g kale or cabbage, shredded

1 smoked sausage (like Dutch smoked sausage or kassu)

1 medium onion, sliced

2 cloves garlic, minced

15 ml vegetable oil

1 tsp sugar

2 l chicken or vegetable stock

150 ml heavy cream

salt and pepper to taste

Method

Cook the potatoes: Peel and cut potatoes into chunks. Cook in boiling water until tender, about 15-20 minutes. Drain and set aside.

Prepare vegetables: In a large pot, heat vegetable oil over medium heat. Add sliced onions and cook until soft and translucent, about 5 minutes.

Add garlic and kale: Add minced garlic and shredded kale or cabbage. Cook for another 3-4 minutes until wilted.

Build the stew: Add cooked potatoes, stock, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes until thickened.

Add sausage: Slice the smoked sausage into rounds and add to the stew. Simmer for 5 more minutes until sausage is heated through.

Finish with cream: Stir in heavy cream and cook for another 2-3 minutes until heated through. Adjust seasoning to taste.

Serve and enjoy: Serve the stamppot hot with a slice of the smoked sausage and some crusty bread on the side.