The staying power of the stamppot is truly mind-boggling. The dish is said to be one of the oldest, and yet still one of the most popular Dutch dishes, originating in the early 1600s. (Hmm…is that why the Dutch are so tall?) On a cold, chilly, rainy, grey Amsterdam winter evening – a stamppot does seem to hit the spot, it’s a classic comfort food a little like the Irish colcannon. Serves 4.
- 3 carrots
- 1/2 of a turnip
- 1 leek
- 1/2 of an onion
- 2 lbs potatoes
- ½ lb sweet potatoes
- 1 lb butternut squash
- 1 lb green cabbage or kale
- ¼ cup of butter (add more dependent on taste)
- Salt and pepper
- 1 ½ lbs of Dutch smoked sausage ( or Chorizo works well)
- After washing and cutting the vegetables, chop the onion.
- Peel and cut the potatoes, with the butternut squash, carrots, parsnips, turnip and the sweet potatoes.
- Using a large stock pot, place the vegetables in water, this should be brought to boil and simmered for 15 minutes
- During this time you can cook the sausage to the packaging requirements
- Once the vegetables are tender they need draining for mashing, then season with salt and pepper to required taste. This is when the cup of butter is added and mashed in
- Now add the sliced sausage to the top and perhaps a splash of vinegar serve with apple sauce.