Stamppot

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Hutspot (stamppot with winter carrots)
Andijviestamppot (stamppot with endive )

Stamppot (Dutch for Stampftopf) is a traditional one-pot dish made from mashed potatoes and vegetables . The name Stoemp is also used in the Netherlands and Flanders . In the Rhineland and Westphalia these types of courts as are Jemangs , confusion (Durenanger) or among themselves known and also belong to each regional typical kitchen.

Ingredients and preparation

For the different variants, the ingredients, especially potatoes and vegetables, are cleaned, roughly cut and cooked together in a large pot with not too much water; First the ingredients that have to cook for a long time are added to the pot and then the rest are added. Then some of the (very tasty) cooking water can be poured off (and stored) and everything can be mashed with a pounder, similar to the production of mashed potatoes , but less finely, so that individual coarse pieces remain. At the end, this mashed mash is seasoned with salt, pepper and fresh herbs and also mixed in with butter or margarine, (butter) milk, the stored cooking water or some gravy and served with meat, sausages or bacon cubes if necessary.

A related option is the hat spot . It is prepared with potatoes, carrots and onions (also Muhrejubbel in the Rhineland ). There are also in the Netherlands and also in the Rhineland variants in which instead of carrots kale ( Boerenkool ), red cabbage , spinach , cabbage , sauerkraut , sour beans endive or apples are taken. Usually a stamppot is served with rookworst , a smoked ham sausage (bockwurst) or with onions and fried bacon cubes. In the Rhineland, smoked sausages, bacon and black pudding are common additions. In Flanders, Hutspot is often served with roasts and gravies.

Stews

Stews like these are more winter dishes and are mainly eaten in cold weather. Their great popularity in the Netherlands can be explained, among other things, by the fact that Flanders and the Netherlands are traditionally a country of vegetable farmers; the same applies to the Rhineland and Westphalia. Onions, shallots, leeks, parsnips, potatoes, carrots, cabbage, beets, endive and legumes were available all year round in the past and were stored in a cellar, salted, pickled or dried for the winter.

variants

Some variants are shown below:

Hutspot with rib carbonade (a fried pork chop)
  • Hutspot  : Mashed dish made from winter carrots, onions and potatoes / with beef / high rib and / or rookworst.
Rhenish endive jemangs with blootwoosch
  • Blauwe Bliksem : Mashed dish made from pears and potatoes / with minced meat, fatty smoked bacon or bratwurst
  • Stamppot Boerenkool : Mashed dish made from kale and potatoes / with bacon and smoked sausage
  • Stamppot Zuurkool : mashed dish made from sauerkraut and potatoes / with bacon and sausage
  • Stamppot Andijvie, Spinazie of Raapstelen : mashed dish made from endive, spinach or stick sauce with potatoes / with fresh sausage, pork and / or mixed bacon
  • Stamppot Snijbonen : Mashed dish made from beans and potatoes / with smoked sausage or bacon
  • Stamppot van rode kool : mashed red cabbage dish with potatoes, apples and pork ribs.
  • Stamppot Savooie- of Witte kool : Mashed dish made from savoy cabbage or white cabbage with potatoes / and fresh sausage
  • Uienstamppot met witte bonen : mashed dish made from onions, white beans and potatoes

Hete bliksem ( Hot Flash ) is another variant made of potatoes and apples and fried black pudding is served. In the eastern Netherlands - just like in the Rhineland - it is called heaven and earth ( Hemel en aarde ).

Individual evidence

  1. ↑ Koken zonder Grenzen, de complete wereld van de kookkunst, Grootmoeders Kookboek, Rotterdam 1976, pages 103-105 ISBN 84-499-3531-8
  2. ↑ Koken zonder Grenzen, de complete wereld van de kookkunst, Grootmoeders Kookboek, Rotterdam 1976, pages 103-105 ISBN 84-499-3531-8
  3. ↑ Het Coöperatie Kook- en Huishoudboek, samengesteld by Mevr.R. Lotgering-Hillebrand, pp. 220–226, Rotterdam, October 1938
  4. ↑ Het Coöperatie Kook- en Huishoudboek, samengesteld by Mevr.R. Lotgering-Hillebrand, pp. 220–226, Rotterdam, October 1938
  5. ↑ Het Coöperatie Kook- en Huishoudboek, samengesteld by Mevr.R. Lotgering-Hillebrand, pp. 220–226, Rotterdam, October 1938
  6. ↑ Het Coöperatie Kook- en Huishoudboek, samengesteld by Mevr.R. Lotgering-Hillebrand, pp. 220–226, Rotterdam, October 1938
  7. ^ Barbara Lüdecke: Dutch cuisine. Wilhelm Hyne Verlag, Munich 1971; P. 97.
  8. ↑ Margriet Kookboek, seeded by Marianne met medewerking van de voedingsraad, pages 172–177, uitgave “Margriet” weekblad voor moeder en kind, “de geillustreerde pers nv”, Amsterdam
  9. ↑ Margriet Kookboek, seeded by Marianne met medewerking van de voedingsraad, pages 172–177, uitgave “Margriet” weekblad voor moeder en kind, “de geillustreerde pers nv”, Amsterdam
  10. ↑ Koken zonder Grenzen, de complete wereld van de kookkunst, Grootmoeders Kookboek, Rotterdam 1976, pages 103-105 ISBN 84-499-3531-8

Web links

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