Stomppot
Recipe by: Carla R. of Kennebunk
My mother is from The Netherlands, and this dish was one that she made during the winter. And there are other versions of Stomppot - sauerkraut, carrots, etc. Maybe all the biking works off this hearty recipe? Always my favorite and it has such great memories of my Mom and our Dutch family.
- 5 large potatoes, peeled and cut into 1-inch pieces
- 2 tablespoons unsalted butter
- ½ cup milk
- Salt and Petter to taste
- Finely chop one to two heads of endive (or cooked kale)
- 1/2 slab of salt pork cubed (or 1 pound of fully-cooked Polish Kielbasa cut into thin slices)
INSTRUCTIONS:
- Put potatoes and in a large pot. Cover with cold water. Bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender, 10-15 minutes. Drain potatoes and return them to the pot. Add butter, milk, season with salt & pepper. Mash potatoes with a potato-masher and add the chopped endive (or cooked kale).
- Meanwhile in a large pan with a lid, cook salt pork (our kielbasa) on medium heat until nicely browned on both sides.
- Add the cooked salt pork (or kielbasa) with some drippings to the potato/endive mash mixture. Mix well. Salt and pepper to taste.
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