Featuring mashed vegetables with meat, stamppot means “mashed pot,” and is a popular Dutch dish. Originating in the 1600s, stamppot has changed very little over the centuries. In the Netherlands, stamppot is often made with curly endive, sauerkraut, kale, carrot, and onion, though there are a wide variety of preparations. The dish is typically topped with a variety of Dutch smoked sausage, Rookworst, which can be difficult to find in the US. Substitute Polish kielbasa or hot Italian sausage or serve the dish without for a vegetarian preparation.
Recipe Servings: 4
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 large starchy potatoes, such as Russet or Idaho, peeled and chopped into 1-inch pieces
- 1 small sweet potato
- 1 small butternut squash, peeled and chopped into 1-inch pieces
- 2 carrots, peeled and chopped into 1-inch pieces
- 1 rutabaga, peeled and chopped into 1-inch pieces
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 large leek, sliced into ½-inch pieces
- 1 bunch curly kale, trimmed and sliced into ½ -inch pieces
- 4 Tbsp butter
- Salt, to taste
- Ground black pepper, to taste
- Pinch of nutmeg
- 1 Tbsp oil
- 1 lb Dutch Rookworst, or other spicy smoked sausage
Directions
- In a large pot, add all the vegetables and enough water to just cover.
- Bring to a boil, then reduce heat and simmer about 20 minutes until vegetables become tender.
- In a heavy skillet, heat oil over medium-high heat.
- Brown the sausages on all sides and heat through.
- Drain the vegetables, then place in a large bowl.
- Add the butter, then mash coarsely.
- Season with nutmeg, salt, and pepper.
- Serve with the sausages positioned on top of the mashed vegetables.
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