Stamppot

Stamppot ( German: mashed pot) is a traditional stew made ​​of mashed potatoes and vegetables from the Netherlands and Flanders, where the term is more commonly used Stoemp.

Classic Stamppot

  • Hutspot: mashed dish of winter carrots ( not to be confused with sweet carrots ), onions and potatoes / Beef / high rib and / or Rookworst.

According to tradition is a boy from suffering on October 3, 1574 on the lamb Schanz, have a bronze cooking pot with the rest of a meal found a company incorporated outside the city and now abandoned position of the withdrawn Spaniards, the Spaniards in their hasty flight had left behind. He was taken to Leiden in triumph, and ensured a supply of the starving population. Hutspot was in town for the traditional dish of the 3rd October, when the Leyden annually to remember their liberation. From this boy, who was named Cornelis Joppensz. ( Oon ) in the stories of the later years, sometimes told, that he was a poor orphan boy, but also that he was living with his parents in a cottage by the river, where in the night of 2 to 3 October, a part of the wall collapsed. He had also predicted the flooding of the polder by the Beggars.

  • Blauwe Bliksem: mashed dish of pears and potatoes / with minced meat, fatty smoked bacon or sausage
  • Boerenkool Stamppot: mashed dish of kale and potatoes / bacon and smoked sausage
  • Zuurkool Stamppot: mashed dish of sauerkraut and potatoes / bacon and sausage
  • Andijvie, Spinazie of Raapstelen Stamppot: mashed dish of endive, spinach or turnip greens with potatoes / fresh sausage, pork and / or bacon
  • Snijbonen Stamppot: mashed dish of beans and potatoes / with smoked sausage or bacon
  • Savooie -of Witte kool Stamppot: mashed dish of cabbage or white cabbage with potatoes / sausage and fresh
  • Uienstamppot met witte bonen: mashed dish of onions, white beans and potatoes

As vegetables kale, white beans, carrots, endive or white cabbage are mainly used. Meat, smoked sausage or other supplements may or may not be enough to do so.

Hete bliksem ( German: hot flash ) is another variant that is made ​​from potatoes and apples and served with fried black pudding. In the eastern Netherlands it is - just as in the Rhineland - Heaven and Earth ( hemel en aarde ) called.

Ingredients

Hutspot is prepared with potatoes, carrots and onions, while there is also the variant Stamppot in the Netherlands, where instead of carrots kale ( boerenkool ), endive or apples are taken. Most Stamppot with Rookworst, a smoked ham sausage ( sausage ) or with onions and fried bacon is served; in Flanders Hutspot is often served with roast and gravy.

Preparation

The ingredients are cleaned and roughly chopped together ( first those who need long cooking, then the rest ) cooked in a large pot in water. The water is then poured off, and anything with a masher, as in the preparation of mashed potatoes, mashed. It should still remain individual coarse particles. The mass is then seasoned with salt and pepper, maybe a little gravy or butter stirred and optionally served with meat, sausages or bacon.

Stews

These courts are more likely to winter dishes and are eaten especially in cold weather. Your huge popularity can be explained by the fact that Flanders and the Netherlands are traditionally a land of vegetable growers. Already the year onions, shallots, leeks, parsnips, potatoes, carrots, cabbage, beets, endive and legumes were also in the past about available and have been cellared for the winter, salted, pickled or dried.

Stamppot and Hutspot have their fixed place in the Flemish and Dutch cuisine today. Nowadays many variations with other vegetables such as leeks, celery, turnip, broccoli, cabbage, spinach and the like are offered. From the former poor-man's dish is sometimes - for example, served with salmon - a modern snack in a stylish bistro.

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