Tracy you made such a beautiful boerenkool stamppot! It looked like it was made in a fancy Dutch restaurant or it was made for a food magazine. Yes please, more of those food video’s. This video was fun to watch!
Great video! I loved it. One small point of attention, I would not cut the hema rookworst before heating it. It will loose a lot of moisture. Also you can boil the potatoes and the kale in one go in a big pan and then use a little bit of the cooking liquid with the milk and butter to smoothen and flavour the stamppot. Mix it up with some fried bacon bits for a bite and crunch in the dish. Keep up the good work I really enjoy your content!
Haha I just finished my stamppot dinner (carrot&onion), added alot of mustard and mixed some veggy meatballs in there. Yours looks awesome... Eet smakelijk!
I see now that you deliberately mispronounce of Dutch words in order to get me to comment in return. Very clever! 🤣 (STOMP-pot, ROKEvorst, HAYma, BOOren-Coal, MAWggchy). The kale one was spot on (you may have forgotten the gerookte spek stukjes though), but I liked the idea of adding the sjalotten instead of a regular onion. I think I'll do that from now on. I never used to like sauerkraut until I tasted the Dutch version .. both mashed together. I HAVE been known to add Boursin to my mash on occasion, but I loved the idea of adding Swiss cheese to the sauerkraut instead. 🤔 Not real sure about the American version (Reuben sandwich-esque) only because I'm not a big fan of some of the added spices and would never have thought to put Thousand Island dressing over my gravy. I like this type of challenge actually. Do some more .. it'll be fun. P.S. I love how the background looks in your apartment. 🌹
If you want to pronounce 'rookworst' right just think of the English word 'smoke'. The double o in rookworst is pronounced as the o in smoke. I'll have the traditional stamppot any day! I only wouldn't put Maggi instant gravy on it. I'd make my own beef gravy using 'sucadelappen', onions, laurel, clove, pepper, salt and sugar.
Not quite the same pronunciation. I can’t think of an English word with that exact same “o “ sound as in rookworst. I should know as I am bilingual, grew up amongst British people till my 17th though I am 100% Dutch.
You should try making Hachee. First go I suggest using one of the store-bought ready spice mixes, e.g. the Honig one, and take 500g of beef, 4 large onions of any type you like, 250g of carrot, two dark, sweet beers, e.g. Grimbergen Dubbel, and two slices of peperkoek. Dice the beef into one inch chunks and the carrots into slightly smaller ones. Peel and slice the onions into course half rings, they’ll completely disappear anyway, so shape doesn’t really matter, but do make sure to get rid of all the papery skin as that will not dissolve. Take a Dutch oven and fry up the beef to a nice color in 2 or 3 batches, then give the carrots a quick fry, stir in the onions, fry a minute or two longer, add the beef back in as well as the two beers. Bring to the boil and cover and let simmer on low heat for about 4 hours checking every so often whether any water needs adding. After 4 hours check whether the onions have completely dissolved, if not let it simmer a bit longer until it has. Then, crumble in the two slices of peperkoek, add the hachee spice mix and let simmer for another 15 minutes or so as you keep stirring as the hachee thickens up. Serve with red cabbage, optionally with bits of apple mixed in and either boiled potatoes or steamed rice. You can prepare the cabbage yourself or simply heat up cabbage from a jar. If you want to get more adventurous you can mix up your own spice blends, but a ready mix gives you a good baseline to explore from. Serves 5 to 8 depending on portion sizes and can be kept in the freezer very well so is excellent to keep around for those times when you want a hearty comforting meal that normally takes ages to prepare, but which you can whip up in 20 mins taking the hachee from the freezer.
@@irenehabes-quene2839 ik neem aan dat je vooral op de peperkoek doelt? Dat is voornamelijk om meer te binden, maar daarbij geeft het ook wat meer zoetheid en de lichte noot van peperkoek kruiden geeft net een accentje op de hachee kruiden. Peperkoek kun je heel goed in allerlei stoof schotels gebruiken. Voornaamste verschil met zuurvlees is in mijn optiek het toevoegen en marineren in azijn en daarbij flink wat stroop om aan te zoeten, dat geeft die zoet-zure smaak. Hachee kan ook een zoetje hebben, in mijn variant van de peperkoek, de Grimbergen, en ook wat de wortelen, maar het is toch wel behoorlijk anders dan het zoet-zure van zuurvlees. Maar ja, hachee en zuurvlees liggen sowieso niet zo heel ver van elkaar af.
I boil the kale and potatoes together in a large pot and add bouillon instead of water. The last twenty minutes I put the smoked sausage in its entirety on top of the boiling vegetables and potatoes, so that it also gets nice and hot. When the stamppot is ready I stir in pieces of fried bacon and place the sausage next to the stamppot on the plate. The sauerkraut stamppot also looks delicious. I might try that too.
Looks good, I would try both ☺️ Maybe it's something for you? There is a very nice cookbook on the market: ‘Stamppot Bijbel’ (from potato to kale and from pumpkin to sauerkraut) more than 200 stew recipes. Author: Werner Drent. He is the Stamppot expert of the Netherlands. I think it's a surprising book and a nice reference work.
Well they both look very tasty, and although I'd reflex towards the traditional Dutch Stampot, the other one the Americanized Stampot looked very tasty as well. I'd personally swap all animal meat for vegetarian alternatives in both dishes which taste very good as well. Ok while I wrote this I got an idea: I challenge you guys to make two dishes you know but then all vegetarian (or vegan) and choose which one you'd like best! Now that's a real challenge, right? ;-)
@dutchyjhome I'm vegan too and use all kinds of meat/dairy alternatives that (to ME) are just as good. What's your 'favorite' rookworst alternative? I like all of them, but so far, I've found the Vegetarische Slager to be the most flavorful.🌹
@@LindaCasey Hey Linda, well we do seem to prefer at least the Garden Gourmet Rookworst. The Beyond Meat products to us personally taste too meaty...: We believe these products are ideal for real meat eaters whom want the real meat taste while eating Vegan. Again this is a personal point of view...
Quick question, why do most Americans toast their bread. We do it when the bread gets old, however not with fresh bread. It takes away so much of the good flavor of fresh bread. I even saw hagelslag on toast, for me that is a no no. Hagelslag goes on fresh bread with butter. Not saying you can not toast, that is up to every individual, but it caught my attention. 😊
for stampot you can use almost everything 3 main ingredients are potato ,vegetable and meat, that is the basics , than you can freewheel to your taste whatever you want.A tip: make some extra zuurkool stampot next day with some butter in a frying pan ,bake it until you get a little brown crust on it then put it on bread , an amazing lunch
I love the idea of blending a reuben with stamppot. Super creative! I never thought of serving bread or sauces with my stamppots, but this makes sense and seems fun. I also used cheese to cream the stamppots for my NY guest this past holidays and it works really well. I haven't seen that done in Netherlands, but I think I will do this each time now. As far as the traditional stamppots, my grandma always said they were meant to feed the farmers in the winter in a quick and efficient manner that made them go back with a full tummy in the afternoon to work on the cold fields.
Great video. The next time you make hutspot, keep the following in mind: mash the potatoes the normal way. Cut the carrots into half euros. Big secret is: fry the onions on a low fire instead of boiling. Then don't smash it anymore but stir it thoroughly. Add crème fraîche, pepper, salt and two small scoops of Zaanse mustard. Greetings from a fellow Leidenaar 👍.
Very nice you actually mention nootmuskaat, as it's something I seriously didn't hear in any other kind of video about this food, while it's one part of the dish that makes it just that little bit different and more traditional. I do hope more non-Dutch gotta learn/know this as it is really a difference maker in my eyes. So great job on that :)
Wonderful! I would eat a traditional kale stamppot like that any day, but you totally intrigued me with your American version. I don't see me throwing something like that together myself, but I would love to taste and eat it. (I have plans for a trip to NYC, so I should probably add the rueben sandwich to my todo-list there.)
Maybe something for the future...But this is probally already known/useless post from my side. Mashed potatoes, spinach and a gepaneerde karbonade. (Not sure how to translate that to English, but it's awesome) Stampot andijvie met spekkies, I like it with chicken. Do not forget the andijviestampot kruiden, a whole new world opens for ya with that. Sauerkraut with potatoes, curryworst with curry sauce/curry spices. Any stampot with draadjesvlees (And after that if you have left over you can make Hachee). Or one with meatballs.
next time make 'snert' would love to see the spoon stay up ;-) also stampot I think is a bit season orientated. But I would go for 'snert' the old traditional way ;-)
Yes, snert with katenspek on roggebrood as side dish. Delicious!! Please do not try the ready to use snert in tincans or plastic bags from the supermarket. They are way too salty. You could try ready-to-use snert from a good local butcher. Often they are allright .
First of all, that Stampot is impressive! Second... I kinda hate other "trendy" Variations, but since there's some thought put in that. I would love to try it hahaha. I know you guys might be a bit stamppot overloaded by now... But I feel there should be more love for Andive stamppot lol. Mabe in a cook off with Eric and Tammy. 😉
My Dutch husband makes stampot [ stahhm-pawt] with saurkraut too, but he's always said it's a German recipe. He rinses the kraut before mixing it in with the potatoes, and I always add butter to this. I've never mixed in cheese or milk. He also likes the au ju sauce, but I don't since I'm vegetarian. And he might have rookworst too, but I'll have veggie meat on the side. Do you ever cook Indonesian? It's my favourite food.
Thamk you. I just ate and now im hungry again… I’ll take both your stampots 😋 btw Hema is pronounced as Hay-Ma 😉 Writing this from a rainy Willow Springs in Missouri.
For the boerenkool next time: Fry up some small cubes of smoked bacon and stir them in when its almost done. Might want to put them on a plate with some paper to drain off the excess fat first.
I like my boerenkool stamppot the greener the better and some crispy bacon on top. The rookworst needs some mustard. I never have been fond of zuurkool stamppot, I prefer hutspot. My sister was the other way around. My poor mum :) I do like zuurkool by itself, without the mashed potatoes. Pot roast is like a deconstructed hutspot: same ingredients, just not mashed. Even though traditionally hutspot would be cooked with klapstuk, my mother would make it with sukadelappen, cooked separately.
If i remember corectly, stampot was once called a poor man's dish. Veggies were expencive, potatoes were not. In the stampot you can get away with less veggies then if you have to have a full portion of veggies. This way you could feed 4 people with 2 people worth of veggies. (so to speak). Or one of the other origins could also be, the leftover veggies from yesterday didnt tast as good as they did the day before. But mixed with potatoes and jus they were as good as before. No leftovers. We don't like "verspilling"
The jus goes NOT on top....WRONG! you make a pond in your hutspot mount on your plate, use your spoon to do that, fill that pond with not too much gravy, here your dutch dike building skills will come in handy, and dip a fork halve full of hutspot in the pond, only dip, not let it stay in the jus.., it is slow food. And Hutspot needs sambal in it...
3:44 Ah, I see you found Van der Zon. You can see one of the employees just to the left of the Vietnamese Loempia stall. BTW the rook of rookworst is pronounced like roak (if it were an existing word in English :)
Dutch cuisine is not very exiting especially compared to the rich and varied Asian cuisines even though we traded all kinds of spices in the VOC era. Maybe it has something to do with world war 2 and the hunger winter where there was very little food. It certainly also has to do with the Dutch proverb "wat de boer niet kent dat vreet hij niet" meaning not being very adventures in trying new things and only eating familiar food. Of course a lot has changed and nowadays we enjoy foods from all over the world.
In our family we usually did the stamppot in a way like hutspot, but after cooking and mashing it in the pan we put it in an oven dish to bake it that way and top it with some bacon and some grated Parmesan cheese. Also when having left over from the hutspot to bake it next day on the stove in a frying pan and eat it on some sandwiches.
I haven't had kale stamppot in years. Really, boerenkool as we know it, is sooooo good with the right jus (gravy), the rookworst (obviously) and something our family almost always added gebakken spekjes (little bacon blocks, baked to crisp, NB I'm not sure what the translation is here, but I'll go with this). Heavenly. As a kid stampot was a weekly thing, along with 'Dutch' spaghetti (the sauce had a lot of veggies in there that were definitely not Italian lol) and usually also one or two days of Indonesian dishes like Nasi (a rice dish), Bami (a noodles dish) and sate (chicken on a stick? lol). These days I rarely eat traditional Dutch stamppot, as my wife is not a fan, unfortunately.
The cooking of the rookworst is only done with the store bought ones in plastic....atleast that's how i learned it. So you dont have to use extra water or gas to heat it. You take the worst (in plastic) out of the pan before you drain the water from the potatoes and the cale. Then you put in a spash of milk, in the meantime you fry the little bacon cubes/strips/bits and put a little extra butter in it. This you toss into the potato cale mix and give a good stir, no jus needed.
I am very good with herbs I know very well how to season something, but in the Netherlands you learn to make something most delicious close to the basic taste without a lot of flavorings!!
Stamppot is original à one pot dish. First potatoes than vegtable an on top the rookworst Cooked together. With the hachee you can spiced it upwith your own spices
I love stamppot! A really nice variation is leek stamppot. You sir fry the chopped leek, cook the potatoes and mash them, add grated cheese. In the supermarket you can get stamppot seasoning in Small packets. They are really great! Very curious about the American version. It looks delicious ❤
Great cooking! As a kid I could choose the dish for dinner on my birthday. And although my birthday is in June, I always wanted Boerenkool. Even though Hema Rookworst is considered the standard best, I recommend going to your butcher and ask if he makes rookworst himself. Many butchers do, and the taste is different (I think better) then the commercial ones from Hema and the grocery stores. For a luxury version you can also add "gebakken spekblokjes" (fried bacon cubes) to the stampot for crispy, salty extra. And in search of Dutch cuisine, have you tried the fish dishes on the coast? Like mussels or fried flounder, dutch grey shrimps etc. Maybe you would like that too. Keep up the nice videos.
I like to make this: Broccoli stamppot, with minced meat in it, chili pepper, black pepper, kurkuma, kerrie, paprika powder, garlic powder, ..... See if you like it?
might be good for some but too far away from tradition. Please learn to pronounce stompot correctly....let someone in Holland teach you.....Your creative stompot might be fun and creatiive to share with friends but that;s about it. Have something durch to drink with it and enjoy.
My instant reaction when watching you prepare the Boerenkoolstamppot was "what the hell is she doing". But I seem to be the only one with that reaction so maybe my family's recipe is different 🤷. It is not the ingredients though, it is how you cooked it that confused me. The way I learned it from my Oma's was by putting everything in the same pan. My family's way will make the process a lot quicker and easier. Perfect if you're not in the mood for cooking after a long day. Firstly my family always had the saying that Boerenkool was only ready to eat / or best to eat when de vorst over het land was geweest. Meaning that we needed some freezing cold weather on the fields before the Boerenkool was ready to harvest. Quick trick to fix this problem is by trowing the Boerenkool in your freezer and I still do that to this day. It gives the Boerenkool a slightly more intense and sometimes sweeter taste. So how my family does it is like this: Peel potatoes and chop them in small pieces (just like you already did) put them in a big pot with cold water (you usually have to wash them a little after you peeled them because of all the starch that otherwise ends up in the water). Make sure that you don't fill up the entire pot with water only just cover the potatoes. Put the frozen Boerenkool on top and on top of that you lay the Rookworst. Then you put the pot on the fire and let it boil until the potatoes are soft / cooked. In a different pan you fry some bacon and pour hot water in the pan once you've fried the bacon. This is the basis of your jus. You can add some jus powder in for some extra taste. Bacon is usually not tasty enough on its own to make a nice jus. So once you potatoes are boiled you tak the sausage out of the pan. Drain the pan / pour out the water. Put some butter, milk, pepper (salt is not always needed because the jus is generally salty but add it if you prefer more salty food) and nutmeg in the pan (for some extra taste you can either add parmezan or cream cheese like paturain) and mash everything together. Now just serve everything and enjoy. Don't forget one thing though: Stamppot was the only time we as kids were allowed to play with our food. So to add in some extra fun build a volcano with your stamppot and pour in the jus at the top. 😏
We probably would have done the kale and potatoes that way, but we had to divide the potatoes up for both dishes we made. Thank you so much fog the tips, we’ll give them a try!
There is no one traditional stampot. Besides every cook probably has their own method of preparation. These days I don’t eat rookworst so I substitute it with caramelised onions, but honestly Hema rookworst? The best rookworst is always from a butchers shop, that is what I remember from the days that I still ate “worst”. Also very essential for stamppot is the crispy baked diced spek. Most important is do what you love best and add that love to your cooking.
Boerenkool is one of my favourite winter dishes! Everyone makes it in their own way, so I’d like to share the version from my youth. Just for possible inspiration, and to share some variants within this stamppot variant :D Because kale is quite heavy on the stomach, we usually eat it with some sour things on the side (piccalilly, pickles, those small white and yellow pickled onions called “zilveruitjes” and “Amsterdamse uitjes”). If the kale leaves feel a bit big, you can freeze the fresh kale and break it before adding it. Adding some bacon cubes (spekjes) to the stamppot also adda some textural variety. Hopefully you’ll find a variant that works great for you :)
I don't like kale and I don't like sauer kraut very mutch. But my family does. So whenever I make stampot I put so mutch extra flavors in it that you hardly tast it anymore. Kale I can eat 2 times a year at most. Sauerkraut I learnd to make to my taste. I cook the potatos and the sauerkraut as usual. I bake some diced up bacon and diced up apple. That go's with the stampot whyle you mash it and we ad a lot of grated chees . And , of course, the traditionel rookworst.
My versions. Kale (so healthy), mashed potatoes and that is it. Sausage and gravy and you’re done. I miss it. PS Hema worst is made by Unox. Our PM used to work for the makers and let us know. I made sauerkraut, mash, and added fried onions, fried slices of apple and raisins. Also really healthy. Preferred your traditional version. Next time: endive stampot. With cheese on top.
Oh my God i love Dutch stamppot in all of it's variants i also love the sausage from the Hema delicious. This video made me hungry damn you T and T LOL🤣🤣🤣 i don't mean it i'm just kiddding please forgive me😊 Other than that a great video keep up the great work T and T👍 En nog een prettige dag toegewenst.
I've always suspected that if a non-Dutch person would start making a stamppot variation, it would look more delicious than the original Dutch. And would of course have (more) flavour. But still, winter is almost gone so I'll indulge some more in my beloved boerenkool stamppot. With a pork chop, gravy with a bit of sambal and a pickle by the side.
When I do boerenkoolstamppot I cook the potatoes, kale and sausage in one pot. The potatoes go in first and are covered with water until just submerged. Put the cut kale on top of that and the sausage whole on top of that. After cooking take out the sausage, remove the excess water and mash the potatos and kale together.
I like the endive stamppot. Endive, potatoes and bacon. Peel the potatoes and scut them in half and boil them. Cut a fresh head of endive in slices and wash it. Take small cubes or slices of bacon and fry in a pan, without any oil or butter. Mash the potatoes with some milk, butter, salt, pepper and nutmeg. Add the fried bacon, keep the fat in the frying pan. Put on the heat of the frying pan with the bacon fat and add the endive and stir-fry for 1 minute. Add the stir-fried endive with the bacon fat to the mashed potatoes and add two table spoons of real strong mustard (‘grove mosterd’, the one with the whole mustard seeds in it). I usually eat endive stamppot with a meatball and gravy. When you feel like it, you can spice up the stamppot with curry powder and grated cumin cheese instead of the mustard. And have some piccalilly on the side, maybe you like that with it. Not my favorite but my brother and his wife like it that way.
The fun (or not so funny) thing with this (and most other) super simpel barely seasoned dishes is that you have to use really good ingredients because there’s nothing making up for it. When the potato’s are not that good you’ll immediately taste it. Here’s another recepy idea or you: stamppot spruiten. Brussel sprouts, potato’s, walnuts, Gorgonzola cheese (Dutch cheeses work good as well, but Gorgonzola tastes heavenly good) and loose minced meat all mashed together. Maybe add a bit of white wine to the minced meat before putting it all together.
When you're cooking zuurkool stamppot and you have made enough for two days, then the next day add tomato paste and (massala)curry into the mix and fry it.
Traditional variation....but it has also to do with the fact i dont like zuurkool (sauer kraut) And why the hell do you put stampot on bread or mayo in it.....Stampot is usualy eaten as dinner not lunch. Lunch is a cheese sandwich, everyone knows that....😏
It’s our first time preparing it, so please be gentle. 😂 People eat things differently, hence the bread and additional sauce, being American-inspired. Who are we to “yuck anyone’s yum?” 🤷🏼♀️
@@TAndTGoDutch I just answerd the question asked. You asked what the favorate was. In my case it was the traditional one. I just explained why I didnt like the american variation. And it had to do with the type of cabbage you chose for the american one...just a matter of taste. It wasnt critisism. (atleast it was not intended as such) (sorry if the dutch directness was too direct) I must say i did intended the bit about the stampot on bread a bit sarcasticly (which seldom comes acrosss as intended in text, because you miss all the non-verbal subtext if it was said to you.) For the bit: Stampot is usualy eaten as dinner instead of lunch was more stating of a fact, then anything else. No critisism there, because it is usualy eaten as mentioned above. That's why i also mentioned the typical cheese sandwich to make fun of our own UNcreative dutch lunch choices. (illustrated by the emoji). Again, i never wanted to critisize. As for the yuck anyones Yum. I had locusts and crickets once...they tasted like nuts. ( they were for human consumption, dont worry, you can get realy sick if you eat the wild garden variaty. Something with to do with parasites living in the wild ones.) (SARCASM SIGN) You know where you live. (as in the Netherlands) Us? Gentle???🤣🤣 when asked a direct question??? I know of a video done by a lovely couple "T&T Go dutch" they are called, about 7 cultureshocks, they talk about the dutch directness 😜😜🤣🤣🤣🤣🤣..oh..wait...🤣🤣🤣🤣🤣🤣🤣
The boerenkool stamppot really looked authentic and I believe it should taste authentic too :) Well done Tracy 🙂 The version made by Travis I could definitately enjoy although I would also see replacing those sauces with a tasty Dutch mosterd 🙂 But please try out my suggestion : Take about half of a cauliflower , prepare your mashed potato's (cheese, a bit of milk, nutmeg included) skin a nice spicy chorizo and cut it in pieces, cook the cauliflower "half-way" so it is still crunchy, sauter the chorizo in olive oil until there is a nice orange jus but the sausage is still squeezy. Mix everything together including the orange jus to become a nice orange stamppot serve with a good squeeze of ketchup. Yes just ordinary ketchup goes perfect with this very easy , very fast prepared dish! Ultimate tasty modern stamppot with a bit of heat from the chorizo. Come on, try it!
Sauerkraut stamppot at my home is seasoned with white wine, pepper, nutmeg, juniper berries and have crispy bacon, smoked gelderse rookworst and is gratinated in the oven with a dutch gouda cheese crust on top.
There are a few additions to the stamppot tree. Most are vegetables and potatoes, however meat is a different story. As my family were butchers we were mostly fed leftovers from the store... particularly those with near spoilt leftovers. That were edible at the time of cooking. My all time favourite were zwezerik, or in English sweetbreads. A pain to prepare but it my favourite. And sausages were only made when there were leftovers of the rest meat. It generates a lot of waste to have that nice steak.
@@TAndTGoDutch there are a few restaurants that can make them, but will have a hard time ordering them on the day. To get rid of the fleece you need to boil it first, then remove that, and only then you can bake it. Oh well, lot of work... PS One think I like to do is l andive stamppot, but with Indonesian spices
That was great. I like the tip about making the zuurkool stamppot, with the sauce. At the moment they have a box at the Albert Heijn with all the ingredients for a spruitjes stamppot, which is a nice variety to the traditional boerenkool stamppot, zuurkool or andijvie. To make the boerenkool stamppot a bit more savory, we always put in spekjes. (Baked bacon). My favorite is the zuurkool spek, which is one piece so it’s not diced in advance. That way your pieces of bacon are a bit bigger and don’t get baked to a crisp, although you should bake it just on the edge of getting crisp. Than you can make your own jus with the fat of the spekjes and a bit of Maggie, bouillon or (the best) ketjap which is an Indonesian soy sauce, kind of sweet and sour. Bon appetite.
Not gonna lie, that American one looked interesting, even tho the zuurkool stamppot is one of my least favo ones, but a big fan of the corned beef (i mostly make that with rice and veggies) As for the boerenkool my personal variation is to add some Boursin (French cottage cheese with garlic/herbs) to give it some more taste. My favorite Dutch winter food would have to be Hashee; beef stew/mashed patatoes/red cabbage, maybe try it one time in a typical Dutch restaurant in winter times.
Stampot was poor people food , wages were low, big families to feed and stampot was cheap to make , you can even make it without meat ,it is healthy , it fills your belly and great winter food .
Hi there both, great video on the stamppotten! I have two recmmendations: First of all the raw andive stamppot with piccalilly on the side. Mjummie! Second of all, you should definitely try the rookworst from butcher ‘van dee Zon’. It’s a traditional butcher in the Haarlemmerstraat and the rookworst takes your stamppot to a whole other level. I promise.
Since you guys seem to love good quality bread, you should try Mamie Gourmande. A French bakery. Amazing ham cheese croissants and baguettes, has never disappointed. It is right next to the market area, maybe worth a visit one time. Love that you bought most stuff at the market, come there almost every Saturday to do some groceries and ofcourse most important: buy cheese :p
Absolutely the traditional. You put on way to much sauces on the american version which does not have my preference. Also from a health perspective sauces are not the best addition to a meal
Carnaval is around the corner soon,in Limburg we have a soup we eat before we go out then,so you have a good filled tummy for dancing and drinking the whole evening😁. TRUUJESOEP (Alde wieven soup) or Carnavalsoup This soup is for about 8 people. ... Ingredients: *1 pound ground beef or half and half ground beef (from which you make meatballs) * 2 large onions sliced *1 red bell pepper in cubes *1 yellow bell pepper in cubes *1 green bell pepper in cubes *1 Can of white beans in tomato sauce *1 sliced smoked sausage *3 maggi cubes *2 beef stock cubes *2 pieces of leek cut *1 ½ liter of tomato juice *3 crushed garlic cloves *1 tablespoon of brown sugar *1 tablespoon of sambal * Any spices to taste Method of preparation - Saute the onions - Put the following ingredients in the cookingpan: the minced meat, the onion, red, yellow and green bell pepper, leek and garlic - Add the tomato juice, white beans in tomato sauce and the stock cubes / maggi cubes and stir it all together. - Then add the brown sugar and the sambal and spices. -cook till minced meatballs and veggies are done - add the smoked sausage you cut the last 15 minutes of cooking #The best thing is to prepare this soup the day before so that all these flavors are wonderfully absorbed. #Taste for yourself if it is necessary to add some salt and pepper.
Tracy you made such a beautiful boerenkool stamppot! It looked like it was made in a fancy Dutch restaurant or it was made for a food magazine.
Yes please, more of those food video’s.
This video was fun to watch!
Aww, thank you so much! I had so much fun assembling the dishes.
Great video! I loved it. One small point of attention, I would not cut the hema rookworst before heating it. It will loose a lot of moisture. Also you can boil the potatoes and the kale in one go in a big pan and then use a little bit of the cooking liquid with the milk and butter to smoothen and flavour the stamppot. Mix it up with some fried bacon bits for a bite and crunch in the dish. Keep up the good work I really enjoy your content!
Agreed
Good point! We’ll give that a try next time.
Great! Now make some snert 😉 (dutch pea soup), it is delicious!
@Nitzpitz .. That was MY thought exactly .. lekker
Great suggestion!
Haha I just finished my stamppot dinner (carrot&onion), added alot of mustard and mixed some veggy meatballs in there. Yours looks awesome... Eet smakelijk!
Mmmm!
I see now that you deliberately mispronounce of Dutch words in order to get me to comment in return. Very clever! 🤣 (STOMP-pot, ROKEvorst, HAYma, BOOren-Coal, MAWggchy).
The kale one was spot on (you may have forgotten the gerookte spek stukjes though), but I liked the idea of adding the sjalotten instead of a regular onion. I think I'll do that from now on.
I never used to like sauerkraut until I tasted the Dutch version .. both mashed together. I HAVE been known to add Boursin to my mash on occasion, but I loved the idea of adding Swiss cheese to the sauerkraut instead.
🤔 Not real sure about the American version (Reuben sandwich-esque) only because I'm not a big fan of some of the added spices and would never have thought to put Thousand Island dressing over my gravy.
I like this type of challenge actually. Do some more .. it'll be fun.
P.S. I love how the background looks in your apartment. 🌹
If you want to pronounce 'rookworst' right just think of the English word 'smoke'. The double o in rookworst is pronounced as the o in smoke. I'll have the traditional stamppot any day! I only wouldn't put Maggi instant gravy on it. I'd make my own beef gravy using 'sucadelappen', onions, laurel, clove, pepper, salt and sugar.
Oooh, thanks for the recipe!
Not quite the same pronunciation. I can’t think of an English word with that exact same “o “ sound as in rookworst. I should know as I am bilingual, grew up amongst British people till my 17th though I am 100% Dutch.
You should try making Hachee. First go I suggest using one of the store-bought ready spice mixes, e.g. the Honig one, and take 500g of beef, 4 large onions of any type you like, 250g of carrot, two dark, sweet beers, e.g. Grimbergen Dubbel, and two slices of peperkoek. Dice the beef into one inch chunks and the carrots into slightly smaller ones. Peel and slice the onions into course half rings, they’ll completely disappear anyway, so shape doesn’t really matter, but do make sure to get rid of all the papery skin as that will not dissolve. Take a Dutch oven and fry up the beef to a nice color in 2 or 3 batches, then give the carrots a quick fry, stir in the onions, fry a minute or two longer, add the beef back in as well as the two beers. Bring to the boil and cover and let simmer on low heat for about 4 hours checking every so often whether any water needs adding. After 4 hours check whether the onions have completely dissolved, if not let it simmer a bit longer until it has. Then, crumble in the two slices of peperkoek, add the hachee spice mix and let simmer for another 15 minutes or so as you keep stirring as the hachee thickens up. Serve with red cabbage, optionally with bits of apple mixed in and either boiled potatoes or steamed rice. You can prepare the cabbage yourself or simply heat up cabbage from a jar. If you want to get more adventurous you can mix up your own spice blends, but a ready mix gives you a good baseline to explore from. Serves 5 to 8 depending on portion sizes and can be kept in the freezer very well so is excellent to keep around for those times when you want a hearty comforting meal that normally takes ages to prepare, but which you can whip up in 20 mins taking the hachee from the freezer.
Ha he met wortel? Hoefd Allen maar rundvlees ui kruidnagel azijn en Laurier dat is alles je kan peperkoek Erin doen maar is niet traditioneel
Thank you so much for the recipe!
Deze variëteit hachee lijkt verdacht veel op het recept van Zuurvlees. ( rundefstof recept uit het zuid Nederland ook in België terug te vinden)
@@irenehabes-quene2839 ik neem aan dat je vooral op de peperkoek doelt? Dat is voornamelijk om meer te binden, maar daarbij geeft het ook wat meer zoetheid en de lichte noot van peperkoek kruiden geeft net een accentje op de hachee kruiden. Peperkoek kun je heel goed in allerlei stoof schotels gebruiken. Voornaamste verschil met zuurvlees is in mijn optiek het toevoegen en marineren in azijn en daarbij flink wat stroop om aan te zoeten, dat geeft die zoet-zure smaak. Hachee kan ook een zoetje hebben, in mijn variant van de peperkoek, de Grimbergen, en ook wat de wortelen, maar het is toch wel behoorlijk anders dan het zoet-zure van zuurvlees. Maar ja, hachee en zuurvlees liggen sowieso niet zo heel ver van elkaar af.
My number one: Stamppot rauwe andijvie met spekjes!!
Sounds delicious! We’ll have to give that a try!
I boil the kale and potatoes together in a large pot and add bouillon instead of water. The last twenty minutes I put the smoked sausage in its entirety on top of the boiling vegetables and potatoes, so that it also gets nice and hot. When the stamppot is ready I stir in pieces of fried bacon and place the sausage next to the stamppot on the plate. The sauerkraut stamppot also looks delicious. I might try that too.
Looks good, I would try both ☺️
Maybe it's something for you? There is a very nice cookbook on the market: ‘Stamppot Bijbel’ (from potato to kale and from pumpkin to sauerkraut) more than 200 stew recipes. Author: Werner Drent. He is the Stamppot expert of the Netherlands. I think it's a surprising book and a nice reference work.
That’s awesome! We love cookbooks, so we’ll look out for that, thank you!
Probeer ook eens zuurkoolstampot met ananasstukjes, rozijnen, spekreepjes en een HEMA-rookworst. Mmmmm
Well they both look very tasty, and although I'd reflex towards the traditional Dutch Stampot, the other one the Americanized Stampot looked very tasty as well. I'd personally swap all animal meat for vegetarian alternatives in both dishes which taste very good as well.
Ok while I wrote this I got an idea: I challenge you guys to make two dishes you know but then all vegetarian (or vegan) and choose which one you'd like best!
Now that's a real challenge, right? ;-)
@dutchyjhome I'm vegan too and use all kinds of meat/dairy alternatives that (to ME) are just as good. What's your 'favorite' rookworst alternative? I like all of them, but so far, I've found the Vegetarische Slager to be the most flavorful.🌹
We’ve been trying to eat vegetarian a few nights a week, so challenge accepted!
@@TAndTGoDutch Try 'Beyond Meat' (mince/sausage), 'Vegetarische Slager' (spektakel, roockworst, gehacktbal), Garden Gourmet Vuna (faux tuna) Vivera (spekjes) and 'Like Meat' chicken for starters. There's a whole array of veggie meat/dairy replacements out there nowadays. Enjoy.🌹
@@TAndTGoDutch Excellent! Looking forward to your Vegetarian/Vegan video ;-)
@@LindaCasey Hey Linda, well we do seem to prefer at least the Garden Gourmet Rookworst. The Beyond Meat products to us personally taste too meaty...: We believe these products are ideal for real meat eaters whom want the real meat taste while eating Vegan. Again this is a personal point of view...
Quick question, why do most Americans toast their bread. We do it when the bread gets old, however not with fresh bread. It takes away so much of the good flavor of fresh bread.
I even saw hagelslag on toast, for me that is a no no. Hagelslag goes on fresh bread with butter.
Not saying you can not toast, that is up to every individual, but it caught my attention. 😊
It’s not uniquely an American thing, actually. Lots of Brits do as well. Personally, it’s a texture thing, but we’re not here to “yuck anyone’s yum.”
Cut up the rookworst wenn you eat it then the moister stays in it wait at least 5 minutes after warming it up on the stampot wenn you cut it
for stampot you can use almost everything 3 main ingredients are potato ,vegetable and meat, that is the basics , than you can freewheel to your taste whatever you want.A tip: make some extra zuurkool stampot next day with some butter in a frying pan ,bake it until you get a little brown crust on it then put it on bread , an amazing lunch
Great tip, thank you!
I love the idea of blending a reuben with stamppot. Super creative! I never thought of serving bread or sauces with my stamppots, but this makes sense and seems fun. I also used cheese to cream the stamppots for my NY guest this past holidays and it works really well. I haven't seen that done in Netherlands, but I think I will do this each time now. As far as the traditional stamppots, my grandma always said they were meant to feed the farmers in the winter in a quick and efficient manner that made them go back with a full tummy in the afternoon to work on the cold fields.
You did a great job making stamppot and yes absolutely do a pannenkoeken challenge. I love your food videos. ❤❤❤
Aww, thanks Michel! We did our best!
Great video. The next time you make hutspot, keep the following in mind: mash the potatoes the normal way. Cut the carrots into half euros. Big secret is: fry the onions on a low fire instead of boiling. Then don't smash it anymore but stir it thoroughly. Add crème fraîche, pepper, salt and two small scoops of Zaanse mustard. Greetings from a fellow Leidenaar 👍.
Thanks for the recipe ideas!
Klinkt goed!
Very nice you actually mention nootmuskaat, as it's something I seriously didn't hear in any other kind of video about this food, while it's one part of the dish that makes it just that little bit different and more traditional. I do hope more non-Dutch gotta learn/know this as it is really a difference maker in my eyes. So great job on that :)
Wonderful! I would eat a traditional kale stamppot like that any day, but you totally intrigued me with your American version. I don't see me throwing something like that together myself, but I would love to taste and eat it. (I have plans for a trip to NYC, so I should probably add the rueben sandwich to my todo-list there.)
Definitely make sure Katz’s Delicatessen is on your list! They are HUGE though, so make sure you split it with someone or save some for later.
Maybe something for the future...But this is probally already known/useless post from my side.
Mashed potatoes, spinach and a gepaneerde karbonade. (Not sure how to translate that to English, but it's awesome)
Stampot andijvie met spekkies, I like it with chicken. Do not forget the andijviestampot kruiden, a whole new world opens for ya with that.
Sauerkraut with potatoes, curryworst with curry sauce/curry spices.
Any stampot with draadjesvlees (And after that if you have left over you can make Hachee). Or one with meatballs.
next time make 'snert' would love to see the spoon stay up ;-) also stampot I think is a bit season orientated. But I would go for 'snert' the old traditional way ;-)
We may have to give that a try!
Yes, snert with katenspek on roggebrood as side dish. Delicious!! Please do not try the ready to use snert in tincans or plastic bags from the supermarket. They are way too salty. You could try ready-to-use snert from a good local butcher. Often they are allright .
Both Stamppotten Approved😁, ..... I would go for the American version because I've never tasted it like that.😉
First of all, that Stampot is impressive! Second... I kinda hate other "trendy" Variations, but since there's some thought put in that. I would love to try it hahaha. I know you guys might be a bit stamppot overloaded by now... But I feel there should be more love for Andive stamppot lol. Mabe in a cook off with Eric and Tammy. 😉
Try making a nasi. Love it.
Yeah, yum
Yum!
My Dutch husband makes stampot [ stahhm-pawt] with saurkraut too, but he's always said it's a German recipe. He rinses the kraut before mixing it in with the potatoes, and I always add butter to this. I've never mixed in cheese or milk. He also likes the au ju sauce, but I don't since I'm vegetarian. And he might have rookworst too, but I'll have veggie meat on the side.
Do you ever cook Indonesian? It's my favourite food.
Thamk you. I just ate and now im hungry again… I’ll take both your stampots 😋
btw Hema is pronounced as Hay-Ma 😉 Writing this from a rainy Willow Springs in Missouri.
For the boerenkool next time: Fry up some small cubes of smoked bacon and stir them in when its almost done. Might want to put them on a plate with some paper to drain off the excess fat first.
And add a little bit of Dutch mustard for a little kick (actually, Groninger mosterd or Zaanse mosterd, both are grainy instead of smooth).
Great suggestion. We’ll try that next time!
Great looking, mouthwatering to be true, dishes you prepared! Lekker & gezond❣️
I like my boerenkool stamppot the greener the better and some crispy bacon on top. The rookworst needs some mustard.
I never have been fond of zuurkool stamppot, I prefer hutspot. My sister was the other way around. My poor mum :)
I do like zuurkool by itself, without the mashed potatoes.
Pot roast is like a deconstructed hutspot: same ingredients, just not mashed. Even though traditionally hutspot would be cooked with klapstuk, my mother would make it with sukadelappen, cooked separately.
If i remember corectly, stampot was once called a poor man's dish. Veggies were expencive, potatoes were not. In the stampot you can get away with less veggies then if you have to have a full portion of veggies. This way you could feed 4 people with 2 people worth of veggies. (so to speak). Or one of the other origins could also be, the leftover veggies from yesterday didnt tast as good as they did the day before. But mixed with potatoes and jus they were as good as before. No leftovers. We don't like "verspilling"
Ok, you passed the stampot challange! Very nice, got hungry just looking at it! 👍🫶
The jus goes NOT on top....WRONG! you make a pond in your hutspot mount on your plate, use your spoon to do that, fill that pond with not too much gravy, here your dutch dike building skills will come in handy, and dip a fork halve full of hutspot in the pond, only dip, not let it stay in the jus.., it is slow food. And Hutspot needs sambal in it...
3:44 Ah, I see you found Van der Zon. You can see one of the employees just to the left of the Vietnamese Loempia stall.
BTW the rook of rookworst is pronounced like roak (if it were an existing word in English :)
Dutch cuisine is not very exiting especially compared to the rich and varied Asian cuisines even though we traded all kinds of spices in the VOC era. Maybe it has something to do with world war 2 and the hunger winter where there was very little food. It certainly also has to do with the Dutch proverb "wat de boer niet kent dat vreet hij niet" meaning not being very adventures in trying new things and only eating familiar food.
Of course a lot has changed and nowadays we enjoy foods from all over the world.
American sandwich inspired. Not a kale fan like Tracy. Job well done y'all.
In our family we usually did the stamppot in a way like hutspot, but after cooking and mashing it in the pan we put it in an oven dish to bake it that way and top it with some bacon and some grated Parmesan cheese. Also when having left over from the hutspot to bake it next day on the stove in a frying pan and eat it on some sandwiches.
Great ideas, thank you!
" dag erna " opgebakken zuurkoolstamp op brood. ❤
Stampot, everybody makes their own version.....so there are a lot of different versions... you have to get the gravy thing right, the pond...
Now I am actually getting seriously hungry. Great video yet again :)
I haven't had kale stamppot in years. Really, boerenkool as we know it, is sooooo good with the right jus (gravy), the rookworst (obviously) and something our family almost always added gebakken spekjes (little bacon blocks, baked to crisp, NB I'm not sure what the translation is here, but I'll go with this). Heavenly. As a kid stampot was a weekly thing, along with 'Dutch' spaghetti (the sauce had a lot of veggies in there that were definitely not Italian lol) and usually also one or two days of Indonesian dishes like Nasi (a rice dish), Bami (a noodles dish) and sate (chicken on a stick? lol). These days I rarely eat traditional Dutch stamppot, as my wife is not a fan, unfortunately.
We’ll definitely need to add the spekjes next time. Thank you for the suggestion!
The cooking of the rookworst is only done with the store bought ones in plastic....atleast that's how i learned it. So you dont have to use extra water or gas to heat it. You take the worst (in plastic) out of the pan before you drain the water from the potatoes and the cale. Then you put in a spash of milk, in the meantime you fry the little bacon cubes/strips/bits and put a little extra butter in it. This you toss into the potato cale mix and give a good stir, no jus needed.
I am very good with herbs I know very well how to season something, but in the Netherlands you learn to make something most delicious close to the basic taste without a lot of flavorings!!
The rookworst usualy is heated seperatly in water, uncut, just the whole saussage in hot water for 20 to 30 minutes and cut it after it's heated
Stamppot is original à one pot dish. First potatoes than vegtable an on top the rookworst Cooked together.
With the hachee you can spiced it upwith your own spices
That boerenkool stampot had an accident...it also needs a pond, and the sausage shouldn;'t be piled on top of it..
\
In the supermarket you can buy kale cut in small pieces, ideal for the stamppot.
I love stamppot! A really nice variation is leek stamppot. You sir fry the chopped leek, cook the potatoes and mash them, add grated cheese.
In the supermarket you can get stamppot seasoning in Small packets. They are really great! Very curious about the American version. It looks delicious ❤
Yum! Love leeks. Great idea!
Great cooking! As a kid I could choose the dish for dinner on my birthday. And although my birthday is in June, I always wanted Boerenkool. Even though Hema Rookworst is considered the standard best, I recommend going to your butcher and ask if he makes rookworst himself. Many butchers do, and the taste is different (I think better) then the commercial ones from Hema and the grocery stores. For a luxury version you can also add "gebakken spekblokjes" (fried bacon cubes) to the stampot for crispy, salty extra.
And in search of Dutch cuisine, have you tried the fish dishes on the coast? Like mussels or fried flounder, dutch grey shrimps etc. Maybe you would like that too. Keep up the nice videos.
Yes, we love the seafood the coast dishes have to offer. We actually went oyster picking in Zeeland, so fun!
Traditionel please!😁 do Stampot Zuurkool the next time
I d have the traditional without the kale (hate it) and replace it by green cabbage (savooi )
I like to make this: Broccoli stamppot, with minced meat in it, chili pepper, black pepper, kurkuma, kerrie, paprika powder, garlic powder, ..... See if you like it?
Interesting! We love broccoli, so we may give this one a try. Thanks for the suggestion!
might be good for some but too far away from tradition. Please learn to pronounce stompot
correctly....let someone in Holland teach you.....Your creative stompot might be fun and
creatiive to share with friends but that;s about it. Have something durch to drink with it and
enjoy.
Totally entitled to your opinion, thanks for watching.
Stampot is altijd goed, je kunt het op verschillende manieren koken en met de Hema worst TOP
My instant reaction when watching you prepare the Boerenkoolstamppot was "what the hell is she doing". But I seem to be the only one with that reaction so maybe my family's recipe is different 🤷. It is not the ingredients though, it is how you cooked it that confused me. The way I learned it from my Oma's was by putting everything in the same pan. My family's way will make the process a lot quicker and easier. Perfect if you're not in the mood for cooking after a long day.
Firstly my family always had the saying that Boerenkool was only ready to eat / or best to eat when de vorst over het land was geweest. Meaning that we needed some freezing cold weather on the fields before the Boerenkool was ready to harvest. Quick trick to fix this problem is by trowing the Boerenkool in your freezer and I still do that to this day. It gives the Boerenkool a slightly more intense and sometimes sweeter taste.
So how my family does it is like this:
Peel potatoes and chop them in small pieces (just like you already did) put them in a big pot with cold water (you usually have to wash them a little after you peeled them because of all the starch that otherwise ends up in the water). Make sure that you don't fill up the entire pot with water only just cover the potatoes.
Put the frozen Boerenkool on top and on top of that you lay the Rookworst. Then you put the pot on the fire and let it boil until the potatoes are soft / cooked.
In a different pan you fry some bacon and pour hot water in the pan once you've fried the bacon. This is the basis of your jus. You can add some jus powder in for some extra taste. Bacon is usually not tasty enough on its own to make a nice jus.
So once you potatoes are boiled you tak the sausage out of the pan. Drain the pan / pour out the water. Put some butter, milk, pepper (salt is not always needed because the jus is generally salty but add it if you prefer more salty food) and nutmeg in the pan (for some extra taste you can either add parmezan or cream cheese like paturain) and mash everything together.
Now just serve everything and enjoy.
Don't forget one thing though: Stamppot was the only time we as kids were allowed to play with our food. So to add in some extra fun build a volcano with your stamppot and pour in the jus at the top. 😏
We probably would have done the kale and potatoes that way, but we had to divide the potatoes up for both dishes we made. Thank you so much fog the tips, we’ll give them a try!
There is no one traditional stampot. Besides every cook probably has their own method of preparation. These days
I don’t eat rookworst so I substitute it with caramelised onions, but honestly Hema rookworst? The best rookworst is always from a butchers shop, that is what I remember from the days that I still ate “worst”. Also very essential for stamppot is the crispy baked diced spek. Most important is do what you love best and add that love to your cooking.
Caramelised onions sound delicious, we may give that a try next time. Thanks for the suggestions!
Boerenkool is one of my favourite winter dishes! Everyone makes it in their own way, so I’d like to share the version from my youth. Just for possible inspiration, and to share some variants within this stamppot variant :D
Because kale is quite heavy on the stomach, we usually eat it with some sour things on the side (piccalilly, pickles, those small white and yellow pickled onions called “zilveruitjes” and “Amsterdamse uitjes”).
If the kale leaves feel a bit big, you can freeze the fresh kale and break it before adding it. Adding some bacon cubes (spekjes) to the stamppot also adda some textural variety. Hopefully you’ll find a variant that works great for you :)
Thank you for your advice! We recently tried Amsterdamse uitjes and loved them, so we’ll try that!
I don't like kale and I don't like sauer kraut very mutch. But my family does. So whenever I make stampot I put so mutch extra flavors in it that you hardly tast it anymore. Kale I can eat 2 times a year at most. Sauerkraut I learnd to make to my taste. I cook the potatos and the sauerkraut as usual. I bake some diced up bacon and diced up apple. That go's with the stampot whyle you mash it and we ad a lot of grated chees . And , of course, the traditionel rookworst.
Thanks for the suggestions!
Love boerenkool. Would try the zuurkool also. Love zuurkool also. Like to see your pannekoeken. Or the pizza.
My versions. Kale (so healthy), mashed potatoes and that is it. Sausage and gravy and you’re done. I miss it. PS Hema worst is made by Unox. Our PM used to work for the makers and let us know. I made sauerkraut, mash, and added fried onions, fried slices of apple and raisins. Also really healthy. Preferred your traditional version. Next time: endive stampot. With cheese on top.
@EMGoudsmit .. hmmm never thought to saute the onions first (misschien samen met de gerookte spekjes?) .. that does sound good. Thanks for the tip.🌹
Oh my God i love Dutch stamppot in all of it's variants i also love the sausage from the Hema delicious.
This video made me hungry damn you T and T LOL🤣🤣🤣 i don't mean it i'm just kiddding please forgive me😊
Other than that a great video keep up the great work T and T👍
En nog een prettige dag toegewenst.
Lol! Time to make some stamppot!
I've always suspected that if a non-Dutch person would start making a stamppot variation, it would look more delicious than the original Dutch. And would of course have (more) flavour. But still, winter is almost gone so I'll indulge some more in my beloved boerenkool stamppot. With a pork chop, gravy with a bit of sambal and a pickle by the side.
Sounds so good!
When I do boerenkoolstamppot I cook the potatoes, kale and sausage in one pot. The potatoes go in first and are covered with water until just submerged. Put the cut kale on top of that and the sausage whole on top of that. After cooking take out the sausage, remove the excess water and mash the potatos and kale together.
Thanks for the tips!
The title was immediatly a reason to watch for me :P
I like the endive stamppot. Endive, potatoes and bacon. Peel the potatoes and scut them in half and boil them. Cut a fresh head of endive in slices and wash it. Take small cubes or slices of bacon and fry in a pan, without any oil or butter. Mash the potatoes with some milk, butter, salt, pepper and nutmeg. Add the fried bacon, keep the fat in the frying pan. Put on the heat of the frying pan with the bacon fat and add the endive and stir-fry for 1 minute. Add the stir-fried endive with the bacon fat to the mashed potatoes and add two table spoons of real strong mustard (‘grove mosterd’, the one with the whole mustard seeds in it). I usually eat endive stamppot with a meatball and gravy. When you feel like it, you can spice up the stamppot with curry powder and grated cumin cheese instead of the mustard. And have some piccalilly on the side, maybe you like that with it. Not my favorite but my brother and his wife like it that way.
Thank you for the recipe! Sounds incredible.
The fun (or not so funny) thing with this (and most other) super simpel barely seasoned dishes is that you have to use really good ingredients because there’s nothing making up for it. When the potato’s are not that good you’ll immediately taste it.
Here’s another recepy idea or you: stamppot spruiten. Brussel sprouts, potato’s, walnuts, Gorgonzola cheese (Dutch cheeses work good as well, but Gorgonzola tastes heavenly good) and loose minced meat all mashed together. Maybe add a bit of white wine to the minced meat before putting it all together.
That sounds so heavenly. Thanks for the suggestion!
When you're cooking zuurkool stamppot and you have made enough for two days, then the next day add tomato paste and (massala)curry into the mix and fry it.
Sounds delicious!
I have to say I had some fun with the fact that you confirmed 1 of my American stereotypes; sauce has to be on everything 😂
We do love some sauce!
Traditional variation....but it has also to do with the fact i dont like zuurkool (sauer kraut) And why the hell do you put stampot on bread or mayo in it.....Stampot is usualy eaten as dinner not lunch. Lunch is a cheese sandwich, everyone knows that....😏
It’s our first time preparing it, so please be gentle. 😂
People eat things differently, hence the bread and additional sauce, being American-inspired. Who are we to “yuck anyone’s yum?” 🤷🏼♀️
@@TAndTGoDutch I just answerd the question asked. You asked what the favorate was. In my case it was the traditional one. I just explained why I didnt like the american variation. And it had to do with the type of cabbage you chose for the american one...just a matter of taste. It wasnt critisism. (atleast it was not intended as such) (sorry if the dutch directness was too direct)
I must say i did intended the bit about the stampot on bread a bit sarcasticly (which seldom comes acrosss as intended in text, because you miss all the non-verbal subtext if it was said to you.)
For the bit: Stampot is usualy eaten as dinner instead of lunch was more stating of a fact, then anything else. No critisism there, because it is usualy eaten as mentioned above.
That's why i also mentioned the typical cheese sandwich to make fun of our own UNcreative dutch lunch choices. (illustrated by the emoji). Again, i never wanted to critisize.
As for the yuck anyones Yum. I had locusts and crickets once...they tasted like nuts. ( they were for human consumption, dont worry, you can get realy sick if you eat the wild garden variaty. Something with to do with parasites living in the wild ones.)
(SARCASM SIGN)
You know where you live. (as in the Netherlands) Us? Gentle???🤣🤣 when asked a direct question???
I know of a video done by a lovely couple "T&T Go dutch" they are called, about 7 cultureshocks, they talk about the dutch directness 😜😜🤣🤣🤣🤣🤣..oh..wait...🤣🤣🤣🤣🤣🤣🤣
Snijbonenstamppot with shoarma mixed in it
i would eat both and enjoy both as well :D
Do a Vla taste test!
Yum, love vla!
En nou nog " spekkies" over de stamppot!!
Stampot kook ik voor 2 dagen de 2e dag smaakt het nog beter
awesome
The boerenkool stamppot really looked authentic and I believe it should taste authentic too :) Well done Tracy 🙂 The version made by Travis I could definitately enjoy although I would also see replacing those sauces with a tasty Dutch mosterd 🙂
But please try out my suggestion : Take about half of a cauliflower , prepare your mashed potato's (cheese, a bit of milk, nutmeg included) skin a nice spicy chorizo and cut it in pieces, cook the cauliflower "half-way" so it is still crunchy, sauter the chorizo in olive oil until there is a nice orange jus but the sausage is still squeezy. Mix everything together including the orange jus to become a nice orange stamppot serve with a good squeeze of ketchup. Yes just ordinary ketchup goes perfect with this very easy , very fast prepared dish!
Ultimate tasty modern stamppot with a bit of heat from the chorizo. Come on, try it!
Great video! My kids all have a different taste so I always make 3 variaties. I like them all but my favorate one is sweet potato with sauerkraut.
Sauerkraut stamppot at my home is seasoned with white wine, pepper, nutmeg, juniper berries and have crispy bacon, smoked gelderse rookworst and is gratinated in the oven with a dutch gouda cheese crust on top.
Yum, we love sweet potato, we’ll give that one a try. Thanks for the suggestion!
There are a few additions to the stamppot tree. Most are vegetables and potatoes, however meat is a different story. As my family were butchers we were mostly fed leftovers from the store... particularly those with near spoilt leftovers. That were edible at the time of cooking. My all time favourite were zwezerik, or in English sweetbreads. A pain to prepare but it my favourite. And sausages were only made when there were leftovers of the rest meat. It generates a lot of waste to have that nice steak.
Oh, we love sweetbreads. Maybe we’ll give that a try if we’re feeling brave next time!
@@TAndTGoDutch there are a few restaurants that can make them, but will have a hard time ordering them on the day. To get rid of the fleece you need to boil it first, then remove that, and only then you can bake it. Oh well, lot of work...
PS
One think I like to do is l andive stamppot, but with Indonesian spices
I put vinigar and appelmoes on my boerenkool .and appelmoes on zuurkool. Also on hutspot 😁😁😁
Yum!! We’ll have to try that, sounds delicious!
Appelmoes. Very impressive to leave a comment at the age of four. And that in English. 😘
@@sutreB 🤣
That was great. I like the tip about making the zuurkool stamppot, with the sauce. At the moment they have a box at the Albert Heijn with all the ingredients for a spruitjes stamppot, which is a nice variety to the traditional boerenkool stamppot, zuurkool or andijvie. To make the boerenkool stamppot a bit more savory, we always put in spekjes. (Baked bacon). My favorite is the zuurkool spek, which is one piece so it’s not diced in advance. That way your pieces of bacon are a bit bigger and don’t get baked to a crisp, although you should bake it just on the edge of getting crisp. Than you can make your own jus with the fat of the spekjes and a bit of Maggie, bouillon or (the best) ketjap which is an Indonesian soy sauce, kind of sweet and sour. Bon appetite.
Thanks for the tips!
Not gonna lie, that American one looked interesting, even tho the zuurkool stamppot is one of my least favo ones, but a big fan of the corned beef (i mostly make that with rice and veggies)
As for the boerenkool my personal variation is to add some Boursin (French cottage cheese with garlic/herbs) to give it some more taste.
My favorite Dutch winter food would have to be Hashee; beef stew/mashed patatoes/red cabbage, maybe try it one time in a typical Dutch restaurant in winter times.
Yum! Thanks for the suggestions!
Stampot was poor people food , wages were low, big families to feed and stampot was cheap to make , you can even make it without meat ,it is healthy , it fills your belly and great winter food .
Makes complete sense. We really enjoyed it, such comforting food as well!
Hi there both, great video on the stamppotten! I have two recmmendations: First of all the raw andive stamppot with piccalilly on the side. Mjummie!
Second of all, you should definitely try the rookworst from butcher ‘van dee Zon’. It’s a traditional butcher in the Haarlemmerstraat and the rookworst takes your stamppot to a whole other level. I promise.
Thanks for the recommendations!
Since you guys seem to love good quality bread, you should try Mamie Gourmande. A French bakery. Amazing ham cheese croissants and baguettes, has never disappointed. It is right next to the market area, maybe worth a visit one time. Love that you bought most stuff at the market, come there almost every Saturday to do some groceries and ofcourse most important: buy cheese :p
We LOVE Mamie Gourmande. Their almond croissants are pure heaven. Maybe we’ll see you at the market!
Absolutely the traditional. You put on way to much sauces on the american version which does not have my preference. Also from a health perspective sauces are not the best addition to a meal
Carnaval is around the corner soon,in Limburg we have a soup we eat before we go out then,so you have a good filled tummy for dancing and drinking the whole evening😁.
TRUUJESOEP (Alde wieven soup) or Carnavalsoup
This soup is for about 8 people. ...
Ingredients:
*1 pound ground beef or half and half ground beef (from which you make meatballs)
* 2 large onions sliced
*1 red bell pepper in cubes
*1 yellow bell pepper in cubes *1 green bell pepper in cubes *1 Can of white beans in tomato sauce
*1 sliced smoked sausage
*3 maggi cubes
*2 beef stock cubes
*2 pieces of leek cut
*1 ½ liter of tomato juice
*3 crushed garlic cloves
*1 tablespoon of brown sugar *1 tablespoon of sambal
* Any spices to taste
Method of preparation
- Saute the onions
- Put the following ingredients in the cookingpan: the minced meat, the onion, red, yellow and green bell pepper, leek and garlic
- Add the tomato juice, white beans in tomato sauce and the stock cubes / maggi cubes and stir it all together.
- Then add the brown sugar and the sambal and spices.
-cook till minced meatballs and veggies are done
- add the smoked sausage you cut the last 15 minutes of cooking
#The best thing is to prepare this soup the day before so that all these flavors are wonderfully absorbed. #Taste for yourself if it is necessary to add some salt and pepper.
Yum! Sounds incredible. Thank you so much for sharing with us!
@@TAndTGoDutch you are soooooo welcome😁