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Kitchen Corner May 2022

News Item

Stamppot is synonymous with Dutch winter food
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 wortelstamp in Belgium). Leafy greens such as endive may be left raw and added to the potatoes only at the mashing stage. Some less common regional varieties of stamppot are made with fruit and potatoes, such as blauwe bliksem (blue lightning), made with pears, and hete bliksem (hot lightning), made with sweet apples. Pineapple may also be included in sauerkraut or andive stampot. In recent years, variations on the traditional stamppot have been becoming more and more popular with people adding ingredients such as rocket, leeks, beets, sweet potato, mushrooms and various other vegetables. Sometimes, fish is used as an ingredient in stamppot as well. Stamppot is primarily a cold-weather dish.
Stamppot is usually served with sausage (in the Netherlands often smoked, in Belgium more often fried), julienned bacon, or stewed meat. Other accompaniments include cheese, gherkins, nuts, and pickled onions.
Prepared stamppot can be purchased from shops and supermarkets. It can also be ordered in cafe-style restaurants, but 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, although legend attributes the invention of hutspot to the 1574 Siege of Leiden. 4



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