Recipes Sig’s Dutch Stamp Pot

 

Recipes Sig’s Dutch Stamp Pot

Recipes Sig’s Dutch Stamp Pot

  1. 3 lb potatoes, peeled cut into even cubes
  2. 500 grams Kale, Savoy Cabbage or Collard Greens or any other darkgreen cabbage, washed and taken of ribs
  3. 1 large spanish onion, chopped finely
  4. 5 fresh green spring onions (scallions) chopped use all of the onion except the root end
  5. 2 bay leaves
  6. 2 tbsp butter
  7. 1/2 cup milk
  8. 1 pinch each salt, pepper and a pinch of nutmeg
  9. 1 pork sausage ring or bratwurst (optional)

Recipes Sig’s Dutch Stamp Pot

  1. Prepare the potatoes by peeling them and cutting them into small chunks, chop the onions, and the kale

  2. Put all ingredients except butter and milk into a pot, just cover with water, do keep an eye out that it not burns, boiling should take about 20 -30. minutes depending on potatoes used. Add a little extra boiled water if evaporates to quick.

  3. Add the pork sausage ring, or fry the bratwurst if using

  4. Boil until potatoes are soft, remove bay leaves.

  5. When done and water has almost evaporated, remove sausage and mash the mixture. Alternatively you can boil the potatoes separately from all the other ingredients. When all the other ingredients are almost soft. puree them roughly to get a finer consistency and then lift under the mashed potatoe

  6. Add the butter and then the milk bit by bit until consistency you desire is reached

  7. Slice the sausage, serve with stamppot.

  8. This dish can be made with any vegetable really and is particularly good with sauerkraut.