STAMPOT

The colder weather is starting now, so now is the time to prepare Dutch Stampot.

Stampot uses potato as the base for this hearty wintwer meal. Several other vegetables may be addedto the potatoes for variety.

Stampot is always served as a side dish, but I personally like it as a meal.

Below is listed some of the Stampot's.

BOERENKOOL

This Stampot is made with Kale, in the US it is usually already cleaned and ready to add to the rest of the ingredients.

Add potatoes to the bottom of a large stew pan,cover the potato with water. Chop the kale into small pieces and then rinse with

cold water. Add the still wet kale over the top of the potato. Cook until the potato is soft enough to mash. Drain the water

off and place the pot back on the burner to heat off any excess water (being careful not to burn the potato). The dutch use

bacon fat for taste, but butter can also be used. Serve with sausage and with your your favorite gravy.

HUTSPOT

This Stampot is made with potato, carrots and onions. Boil all three until tender, drain, mash and add butter.

Serve with your favorite gravy.

ZUURKOOL

This Stampot is made with potato and sauerkraut. Boil until the potato is tender, drain and mash.

A top suggestion by the Dutch, is to serve this with pork.