One of the most hated dishes I can remember from childhood was probably brussel sprouts. I didn’t know any other kid who did like them. And just the sprouts still aren’t one of my favorite vegetables. However in Dutch ‘stamppot’, I do like them.
Stamppot is a traditional Dutch dish. It’s basically any vegetable mashed with potatoes. Nowadays most people add extra tastes to the dish, by adding milk and or butter to mash it a little smoother, and bacon bits, onion, garlic, cheese or whatever seems tasty to add an extra dimension.
I hadn’t tried brussel-sprouts-stampot before Christmas eve dinner last year. We went to a fabulous dinner at our friends’ (which has been L’s tradition for years and I joined in for the first time last Christmas eve.) One of the dishes served was a brussel sprouts stamppot with ginger. It was awesome! Soon after I figured I’d try it myself too. I didn’t have any fresh ginger at that time, so I figured I’d try something different. I added garlic, onions and bacon bits and mashed it with butter and milk. We both really really liked it. Today I made it with a thin, bone-in pork-chop.
Brussel sprouts “stamppot” (mash)
- enough potatoes and cleaned sprouts for the amount of people eating
- bacon bits (uncooked, lean, but still with a little fat on there)
- garlic and onion, chopped
Peel the potatoes, cook the potatoes and sprouts (together for less dishes) in a large pot of salted water. Fry the bacon bits with onion and garlic. Once the fat has melted off a little add some butter and keep it on low heat. (If I add meatballs or pork chops to dinner, I’ll actually cook those in that pan too.)
Once the potatoes and the sprouts are soft, drain them and mash them with a little milk, the bacon, garlic, onion and the grease from the other pan and season to taste with a little fresh ground pepper. Enjoy!
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