Aside from the delicious stroopwafel, it’s hard to think of other foods from Holland. With The Netherlands advancing to the semi-final against Argentina it’s only appropriate to give a recipe a shot. Consulting with Dutch friend, I learned that Stamppot could be considered the “national dish.” It’s normally eaten in winter but as you know, there are no rules in the kitchen of RoodonFood!
A comfort food through and through, stamppot literally means “mash pot.” It’s kind of an umbrella term and refers to any combination of mashed potatoes, mixed with other vegetables such as endive, carrots, turnip greens. Some versions including smoked sausage on top. This recipe is stamppot boerenkool, where kool means kale. Enjoy this tasty, homey dish, while fancy-pants Argentina eat their steaks.
Cook Time: 30 minutes
Prep Time: 5 minutes
1 cup kielbasy, chopped (I used kabanosy)
6 medium potatoes, chopped
4-5 leaves of kale, torn into small pieces
½ onion, chopped
salt to taste
pepper to taste
cayenne to taste
1 t paprika
¼ cup milk of your choice
2 T butter (or substitute)
In a pot, toss in potatoes and kale. Add enough water to submerge vegetables. Bring to a boil and cook until done (20-25 minutes). In a separate pan, brown the onions and kielbasy for 5-7 minutes. Drain the vegetables potatoes and kale through a colander. Put vegetables back in pan. Add in the milk, butter, and seasonings. Mash well. Taste and adjust seasoning to your liking. Serving with the kielbasy and onions on top.