|Place of origin||Netherlands|
|Main ingredients||Potatoes, various Vegetables|
|Cookbook: Stamppot Media: Stamppot|
These vegetable pairings traditionally include sauerkraut, endive, kale, spinach, turnip greens, or carrot and onion (the combination of the latter two is known as hutspot in the Netherlands and as wortelstoemp in Belgium). It is usually served with sausage (in the Netherlands often smoked, in Belgium more often fried) or stewed meat. Stamppot can be purchased from shops and supermarkets. It can also be ordered in cafe style restaurants, but the combination of more strict recent regulations about allowed foods in taverns versus restaurants has restricted the custom of offering simple dishes in many Belgian pubs.
The origin of stamppot is unknown.
There are two methods of preparing stamppot, the first being the more modern form:
- Stamppot is prepared by boiling the vegetables and potatoes separately. Once done the potatoes are added to the same pot as the vegetables and all are thoroughly mashed together. Rookworst, a type of smoked sausage is the preferred piece of meat to be added to the dish.
- Stamppot can also be made in a single pot. Potatoes, onions, and the vegetable of choice are peeled and placed in the pot with the sausage. Water is added, and the mixture is left to boil. After the vegetables are cooked and drained, some milk, butter and salt are added, and the vegetables are mashed together. An example is hutspot.
Lardons (spekjes) are often added for flavoring. It is also common to make a small hole in the top of the mix on the plate and fill it with gravy, known in Dutch as a kuiltje jus (little gravy pit).
- Biksemad, from Denmark
- Bubble and squeak, from England
- Champ from Ireland
- Colcannon, from Ireland
- Rumbledethumps, from Scotland
- Roupa velha (Portuguese for "old clothes"), from Portugal, often made from leftovers from Cozido à Portuguesa
- Trinxat, from the Empordà region of Catalonia, northeast Spain, and Andorra
- Bates, J (1988). Let's Go Dutch, van der Zeijst Publishing, pp. 83-84
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