 | |
| Type | Side dish or main course |
|---|---|
| Place of origin | Netherlands |
| Main ingredients | Potatoes, variousvegetables and/orfruit |
| Variations | Hutspot,wortelstoemp |
Stamppot (Dutch:[ˈstɑmpɔt]ⓘ;lit. 'mash pot') is a traditional Dutch dish made from a combination ofpotatoes mashed with one or several vegetables and typically garnished withsausages.
These vegetable pairings traditionally includesauerkraut,endive,spinach,kale,turnip greens, orcarrot andonion (the combination of the latter two is known ashutspot in the Netherlands and aswortelstoemp in Belgium). Leafy greens, such as endive, may be left raw and added to the potatoes only at the mashing stage.[1] Some less common regional varieties ofstamppot are made with fruit and potatoes, such asblauwe bliksem 'blue lightning', made with pears, andhete bliksem 'hot lightning', made with sweet apples.[2] Pineapple may also be included in sauerkraut[3] or endivestamppot.[1] In recent years, variations on the traditionalstamppot have become more popular with ingredients such asrocket,leeks,beets,sweet potato, ormushrooms. Sometimes, fish is used as an ingredient instamppot as well.Stamppot is primarily a cold-weather dish.[2]
Stamppot is usually served withsausage (in the Netherlands often smoked, in Belgium more often fried), julienned bacon, or stewed meat. Other accompaniments include cheese, gherkins, mustard, and pickled onions.[1][2]
Preparedstamppot can be purchased from shops and supermarkets. It can also be ordered in cafe-style restaurants, but recent, stricter regulations on allowed foods intaverns versus restaurants have limited the custom of offering simple dishes in many Belgian pubs.[citation needed]
The origin ofstamppot is unknown, although legend attributes the invention ofhutspot to the 1574Siege of Leiden.[4] Using raw leafy vegetables instead of cooking them with the potatoes has not been dated to earlier than 1940.[5]
There are two methods of preparingstamppot, the first being the more modern form:
Lardons (spekjes) are often added for flavoring. It is also common to make a small hole in the top of the mix on the plate and fill it with gravy, known in Dutch as akuiltje jus 'little gravy pit'.[6]
