SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 475.4
  • Total Fat: 18.4 g
  • Cholesterol: 47.3 mg
  • Sodium: 589.1 mg
  • Total Carbs: 62.6 g
  • Dietary Fiber: 8.9 g
  • Protein: 17.1 g

View full nutritional breakdown of Stampot calories by ingredient
Report Inappropriate Recipe

Stampot

Submitted by: BAGLADY_51

Introduction

This is a typical Dutch Dinner. I couldn't find a nutritional value for the keilbassi so I substituted Polish Sausage.
The meal is very filling. It can also be made with spinach, endive, carrots or saurkraut.
I've used kale (borenkool) in this recipe.
This is a typical Dutch Dinner. I couldn't find a nutritional value for the keilbassi so I substituted Polish Sausage.
The meal is very filling. It can also be made with spinach, endive, carrots or saurkraut.
I've used kale (borenkool) in this recipe.

Number of Servings: 6

Ingredients

    6-8 medium potatoes peeled and cut to boil

    2-1/2 lbs (1 kilo) fresh greens you can use kale, endive or spinach (greens) chopped "Do not use frozen or canned"

    1/2 lb (250 grams) Rookworst in the states you can use keilbassi or smoked sausage

    1 medium onion chopped

    1/4 cup finely cubed slab bacon about 1/2" or smaller pieces

    2 tblsp. Herb or plain butter (I prefer the herb butter)

    1 packet Au ju prepared to package directions

Directions

Peel and cut potatoes. Put in pan of water and cook till soft.
At the same time in a separate pan place washed kale with a little water.
On top of the kale place the keilbassi. Put the lid on turn heat on low and let it steam. Watch that it doesn't burn. The kale will cook down to almost 1/4th of what you put in the pan.
As the kale cooks so does the keilbassi. I have found this sometimes takes a little more time than cooking the potatoes. (5-10 minutes longer)

While all this is going on, saute the bacon pieces and onion together till cooked. Set aside do not drain.

When the potatoes are cooked. Drain and mash . Now add the sauted bacon and onions, including the drippings with 2 tblspn herb butter. You don't want the potatoes too smooth they should be a little dry and lumpy.

Next set the keilbassi aside and throughly drain the kale. Make sure to squeeze out all the water.
Add the kale, to the mashed potatoes and mix well.

Then place on the table in the potatoe pot you cooked in, along with the keilbassi (rookworst)and dinner is served.

You should also have a light gravy. I use the packages of Au Jus to make a light gravy. You can use any instant jus or gravy available in the States.

There you have it a very typical dutch meal. And as they say before dinner "Eetsmakelijk" (enjoy your meal).


Number of Servings: 6

Recipe submitted by SparkPeople user BAGLADY_51.






Great Stories from around the Web


Rate This Recipe