When the days get shorter and rain or snow comes out and the outside temperature gives cause to turn on the heater ?? then it is also time for some heartier food. The stamppots reappear in this ambiance and the variety of stamppots is endless. Some tasty stews are listed here and that can be varied if desired. Everyone his / her recipe!
Origin stew
The stamppot has always been around, but is a well-known dish in the Netherlands and Belgium (Flanders to be precise). The stew has become more international over the years due to the addition of all kinds of ingredients (for example the dimple gravy which is sometimes replaced by a spicy sauce from Italy or the Far East), but the basis is still the combination of different types of vegetables in combination with potatoes. Stamping with the large pestle with or without the addition of a moist or greasy substance.
The recipes below can of course always be varied. After all, every person has a different taste. Some suggestions are included with the relevant recipes (per recipe). Suggestions that can give the dish a slightly different twist. Try something out …
Kale with cheese stew
Ingredients
- 800 grams of kale
- 1 winter carrot
- 400 grams of mature cheese
- 1 kilo potatoes (slightly floury)
- 100 grams of cashews and pecans
- 1 teaspoon of sambal
- 1 tablespoon of soy sauce
- 50 grams of cheese spread
- pepper and salt
- olive oil
Preparation
Peel the potatoes, cut them into small pieces and cook them in the pan with a little salt. Almost immediately add the kale and let it cook for 20 to 25 minutes. Clean the carrots, cut them into pieces and stir them with some soy sauce in about 12 minutes.
Drain the kale and potatoes, then mash and add the cheese spread, carrot, sambal and some salt and pepper to taste. When the stew is ready, cut the cheese into cubes and spread over the stew together with the nuts.
suggestions
By replacing the sambal with, for example, slightly sweeter Thai sauce / seasoning, you give the dish a slightly different taste. By replacing the matured cheese with old cheese, the dish gets a spicier and fuller taste. Crumble the old cheese for a nicer effect.
Brussels sprouts stew
Ingredients
- 500 grams of Brussels sprouts
- 2 green apples
- 2 tablespoons of butter
- 1 kilo of potatoes
- 150 grams of smoked bacon strips
- 100 ml semi-skimmed milk
- 50 grams of white hazelnuts
- pepper and salt
Preparation
Peel the potatoes and divide into large pieces. Clean the Brussels sprouts and cut them in half. Now put the potatoes in a pan with water and the Brussels sprouts on top and let it cook for about 20 to 25 minutes.
In the meantime, fry the bacon and peel the apples. With an apple corer you remove the core and then make slices from the apples. The apple slices can be fried after the bacon.
Chop the hazelnuts a little coarsely and roast them briefly. Then the pan with potatoes and Brussels sprouts can be drained. You still need the cooking liquid, so don’t throw it away.
Now mix the butter and the milk with the potato sprouts mixture, put the pan back on the fire, until the milk is warm. Now mash the mixture and see if you want to add some cooking water to it (it may get too dry otherwise). Add a little pepper and salt and then add the fried bacon and the baked apple slices.
suggestions
If you replace the fried bacon bits with fried ground beef, mixed with some fresh pepper and salt, you give the Brussels sprout stew a completely different taste. The hazelnuts can also be replaced by, for example, pecans or walnuts. Cashew nuts are also an option, which makes the whole thing a bit fuller.
Spicy spinach stew
Ingredients
- 1 kilo of potatoes
- 700 grams of spinach
- 100 ml semi-skimmed milk
- 200 grams of ham strips
- 2 cloves of garlic
- 70 grams of pine nuts
- olive oil
- soy sauce
- fresh pepper and salt
Preparation
Peel the potatoes, cut them into pieces and cook them within 20 to 25 minutes, then cook the spinach separately. Carefully fry the ham strips in a little oil and wash soy sauce and then roast the pine nuts in the pan and let it cool. Finely chop garlic and heat the milk with garlic. When the potatoes have drained, add the olive oil.
Mash into a puree and then add the spinach. Season with some salt and pepper to taste. Now pour in the milk and stir well. Divide the ham strips and pine nuts over the puree and mix well.
suggestions
With spinach the ham strips are tasty, but you can give it a different flavor by replacing the ham strips with chicken that has been briefly in a soy sauce marinade. Pine nuts have an emphatic taste and can also be replaced by crushed hazelnuts.
