Dutch stamppot

We just returned from a delightful holiday in Holland. The picture below was taken on a cold morning in Amsterdam. The weather was cold and mostly dry, though we did get a bit of snow.

While in Amsterdam, we rented a small apartment so that we could experience the city more as a resident and (a little) less like a tourist. We shopped at the local Albert Heijn market and cooked many of our own meals. I know many people like to get away and leave the kitchen and the dirty dishes behind, but we find it oppressive and expensive to eat out 3 meals a day, every day of our vacation. The apartment helped us avoid this–breakfast at “home” before we set out for the day’s adventures, lunch at a restaurant, and dinner back at “home,” when we just couldn’t walk around any more.

I love visiting grocery stores when I travel to other countries. I love seeing what different types of foods are available and how they’re packaged. Judging by our local Albert Heijn, the Dutch eat a lot of potatoes! They sold bags of partially-cooked, peeled potatoes in a wide variety of different shapes and sizes. The also sold large bags of chopped kale, or “boerenkool.” I was extremely excited to see that kale!

The bags of boerenkool were sold to use for the Dutch comfort food, Stamppot. It’s basically like Irish Colcannon–mashed potatoes with kale (or cabbage) and various seasonings. The Dutch serve it with boiled (!) sausage on the side. It is simple and hearty, a perfect antidote to the cold, damp weather they have in Holland. Oh yeah, and here in Boston, too. Cold, damp–does that sound familiar to anyone?

There are a variety of recipes out there, and it seems like you can really make it any way you like. I think it would be fantastic with some roasted garlic mashed in. It’s a great way to get more kale into your diet.

Here’s one of the recipes that I found on the internet. The original recipe includes sausage, but I’ve removed that. When we made it, we served it with an English lentil roast (a recipe that I will post later).

Stamppot

3 lbs potatoes
2 onions
1 bay leaf
1 lb kale
1 pinch salt
1 pinch ground pepper
1/2 cup milk
2 tablespoons butter

1. Peel and dice potatoes and onions.
2. Clean, trim and slice kale.
3. Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all in a 3 qrt pan.
4. Cover and boil gently for about 25 minutes.
5. Remove the bay leaf, drain the vegetables, and mash them.
6. Add milk and butter. Add salt and pepper to taste and serve.

This entry was posted in Gluten Free Recipes, Meals, Quick and healthy recipes, Travel and tagged , , by cathy. Bookmark the permalink.

About cathy

Cathy Thomason, MAOM, Dipl.Ac., Dipl. CH, is a graduate of the master’s degree program of the New England School of Acupuncture. She is certified in both acupuncture and Chinese herbal medicine by the National Certification Commission for Acupuncture and Oriental Medicine (signified with Dipl.Ac. and Dipl.C.H.). Cathy has completed advanced herbal training with Dr. Tao Xie, and studied advanced needle technique with Dr. Cheng Xiao Ming. She became interested in studying acupuncture while living in South Korea, where acupuncture enjoys equal status with Western medicine.

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