MAKING 10 KINDS OF STAMPPOT (americans try dutch food)

[@AxeGaijin]

Although there are many regional variations, I'd say the classics are classics for a reason. An engineer fresh out of school might look at a system unchanged for a 100 years and think: "Maybe we can improve on this", while the engineer who has been working in the field for 2 decades knows: "It doesn't need improving."

[@jeroencote5212]

tip for the rauwe Andijvie stampot: You have to mash in the baconbits and not keep at seperate...I am sure you like it better.

[@RealConstructor]

I always bake the andijvie in the skillet with the bacon strips for a minute when the bacon strips are perfectly baked. And then mix with the meshed potatoes and mustard. I eat it with gravy and a meatball.

[@violiendamast]

I do half cooked andijvie (cooked the last 2 min with the potatoes), half raw

[@roelofstienstra3880]

I add a half a raw onion finely chopped and some cheese cut into small cubes.

[@NLJeffEU]

If you want to get real old school than add a bit of white vinigar at the table.

[@jeroencote5212]

@@NLJeffEU yes when eating boerenkool it is almost a must.

[@MarceldeJong]

A round of applause for Michelle, who had to prepare so many different forms of mashed potatoes! Hats off to you!

[@canadafragrancereviewerdia9119]

My mom born in the Netherlands immigrated to Canada and raised two children me being the youngest we ate it always in the winter with pototoes and always with a green vegetable mostly brussel sprouts, i like it with carrots and of course the smoked sausage on top but no gravy, i loved it and i still make it here in Canada in the winter. Oh the memories of my Mom's dutch food. I loved this thank you.

[@Stichelfritz]

In WW2 my father had Stampot made of Brandnetels (nettle) when they didn't have Kale. I never ate it but he said it tasted good and was very healthy.

[@MauritsdeVries-fo4dy]

leuk voor je

[@TheErichos]

To my memory it's a bit like spinach. Not bad at all

[@itomg]

It's great that you two appreciate those simple down to earth Dutch 'stamppotten'. Beating the taste of childhood memory food is next to impossible. It being a close call is already quite a compliment.

[@Rimpelmans]

My grandmother's "secret ingredient" in het classic boerenkool stamppot was to put some brussles sprouts and mash them in with the kale. Also, she always had silveruitjes en augurken on the side next to the rookworst. It's delicious.

[@buncharted]

yum!!!! that sounds really good

[@EduardsPutra]

Love the over-the-top culinary creations. Hutspot rules!

[@TomTastyTreats]

oh man, I didn't have Hete Bliksem in decades... childhood memories unlocked my grandma was a master in this dish

[@CakeboyRiP]

the amount of innuendos is real in this one. I love it!

[@fytos76]

Personaly i love spinach a la creme and potatoes, i'll mash them together with my fork when it's on the plate. We always used to eat it with Vissticks (fish fingers) from the brand Iglo.

[@yoonsace]

Andijvie stamp aaahh, you can wake me at 3 am for a plate of it! It's my fave stamppot. Looot of jus and grated cheese on top!! Were doing a ''Zomer stamppot'' sometimes! It's potatoes meshed with botersla, finely chopped tomatoes, kinned cucumber (also finely chopped), boiled egg & either rookworst, gehaktbal, speklap or any kind of meat you want with it. You can add apples, onions or augurken. It's basically a lettuce bowl meshed with potatoes! My clients at work love this in the summer!

[@fjwvalk]

My favorite is definitely the wortelstamp with a nice homemade gehaktbal on the side with some jus ofcourse.

[@mjrenders]

as a dutchy i love following your quest for the best things in our country makes me appreciate my own culture more

[@kingmickey666]

You made me hungry for stampot... in MAY! Didn't know that was possible.

[@CasperEgas]

Some stamppots are spring foods. Raapstelen for example.

[@AnnekeOosterink]

We usually add brown beans to the hutspot (probably used to be a cost saving measure in the early 1900s for poor people, less meat, but also can make it vegetarian) and onions and white pepper to the hete bliksem to give it some oomph. I think it's also interesting that you guys add gravy to most stamppotten, when I'm more used to things like piccalilly and pickled cucumbers and the pickle juice. I prefer rookworst with most, or bacon bits, but like, fried until crunchy, not soft. There's a lot of variation there, regionally, locally, and even within families, even if the idea is the same.

[@gnagtegaal]

Dankjewel voor weer een leuke video. Ik kijk elke keer weer uit naar jullie avonturen. Het maakt me dankbaar om in dit fijne land te wonen.

[@michaela5261]

Ok my wife and I just watched this.. slightly buzzed.. lol. What an awesome video, I grew up eating the classic boerenkool, but seeing you two dive into all the other kinds was priceless. 😂. Watching this was a great way to spend our night..❤

[@ervie60]

To add a tangy flavour to andijvie stamppot; add to taste "slaolie". My fav is the slaolie form Calve that is quite tangy and not too sweet. Slaolie of course makes the stamppot more like a mash, slick and velvety.

[@jeffafa3096]

One of my personal favourite zuurkool dishes isn't a stamppot, but an oven dish: Bake some "gehakt" and spice it up with some spices. Boil the potatoes and mash them together with the sauerkraut. Mix all of that together, and put it in an oven dish. You can also layer this like a lasagna. Top it off with some rasped cheese, and place it in a pre-heated oven (about 200 degrees) and wait for 10-15 minutes. Some gravy to go along with it is really good too!

[@Stichelfritz]

Exactly this but i like the cheese mixed with 2 eggs and a cup of almond milk ( or normal milk) you get a mousaka like topping with a crush layer, it is then like a quiche.

[@evdweide]

Yes, although I know this only as a layered dish: zuurkool on the bottom, then the gehakt, then the mashed potatoes on top. Large oven dish, so the layers aren't too thick. Shredded cheese on top is optional. Excellent food for rainy days.

[@lovely_poekie]

I always keep the mashed potatoes and sauerkraut, and and some onions to the ground beef. And for me the highlight: before adding the sauerkraut, I add pineapple pieces and banana slices, it really balances out the tanginess from the sauerkraut. Then topped with the mash and shredded cheese

[@eddiecreutzburg7375]

Tip, use mosterd with your hutspot and the other dishes

[@nienkevmeurs]

Ik doe door de zuurkool stamppot altijd zoet fruit (bij voorkeur perzik uit blik) in een ovenschaal, geraspte kaas erover en dan nog even in de oven. De combi van het zuur en zoet brengt alles in balans.

[@pfffetc6149]

Spinazie stamppot, spruitjes stamppot, prei stamppot. Allemaal met rookworst {of: vegetarische rookworst en knakworst van Garden Gourmet zijn ook heerlijk} , gehaktbal of ander vlees, maar altijd spekreepjes erbij.

[@KeesBoons]

From the classics I only missed the red cabbage one (potatoes, red cabbage, apple (goudreinet)), with hachee (hash?). Hete bliksem (hot lightning) I prefer after it's been in the oven for a while, and develops a bit of a crust on top. Not so sure about some of your own creations ;o), but like the concept.

[@nienkevmeurs]

Tip for the hutspot, cook everything in vegetable broth, this gives it some extra flavour (or just add some broth powder)

[@nettie1970]

I’m a big stamppot lover too. My mum baked the leftover hutspot and put it on a slice of bread for me when I was little. My grandma made what we call ‘siepels en eerpels’ stamppot. It’s potatoes and onions mashed together with some salt, pepper and vinegar. Served with gravy and a meatball or rookworst. Loved it. One of my favorite stamppotten is white cabbage stamppot. White cabbage, potatoes, baked spekjes, salt, pepper, cream cheese and mustard mashed together. Served with gravy with a meatball/slavink/saucijs or rookworst.

[@annemieverhoeven2566]

I did make a stamppot of ofcourse poyatoes and white beans and string beans. The beans mix you get from the supermarkt from HAK. Cook potatoes separately from the beans mix.Mash the potatoes and mix with the white beans and stringbeans. You can just mix it but if you love to can stamp them too .I did not. Came out to be one of my favorite stamppot. ❤❤

[@divandivaparexcellence2436]

spring has been cold so maybe you can still get raapsteeltjes, spring veg and totally scrumptious, otherwise you will have to wait for next year, you can get them at the ekoplaza or farmersmarket, best stamppot. also you want to try different potatoes, opperdoezers are really nice btw but go to your local (oranic) market and ask for advice. also stamppot with green veg like andijvie, spinach or raapsteeltjes goes very well with tomatohachee. you could make hachee from beef but use the condiment pack from the supermarket and just fry onions and tomato with that and let it stew a bit and that makes a real good alternative to all that meat. yes an egg is great with the green stamppot especially with spinach and you can make this ahead of time, put some hardboiled eggs cut in half in a buttered bakingdish, smear the spinashstamppot on top and cover it with belegen kaas, in an hot oven until goldenbrown on top and you will be in love, i'm sure! btw. you 2 are funny!

[@cottonmouthxx7828]

One of my absolute most favourite is rode kool met hachee/ stoofvlees. It's so so warming and hearty on a cold winter day! But to be fair, I am an absolute feral gremlin for hachee / stoofvlees in general. 😅 especially the one my mom makes. Zuurkool met kotelet being second, I love the gravy that comes from making koteletten in kroma butter!

[@cottonmouthxx7828]

Also I'm low key disappointed/ insulted that sauerkraut scored so low in the poll 😂

[@TheTekknician]

Prime tip: When you have left-over "hutspot", bake it up in a pan (no piccalilly) with a knob of butter or margerine until you get some browning going on (basically, hashbrowns) and put it on a slice of toasted bread. Heaven on a plate. Left-over zuurkool-stamppot can be used the same, bake out all the moist and a little more heavier on the butter (then again, to personal taste) and throw some turkey bacon bits or regular bacon bits through with some jus. It's delicious :)

[@sintsmeding2371]

For extra zuurkool party you could add spekjes and some pineapple. Also if you have zuurkool stamppot leftovers, bake it in a frying pan and eat it with some toasted bread with appelstroop.

[@RichardWicky]

Kijk altijd graag naar jullie video's,over hoe jullie onze cultuur snuiven en onze eet gewoontes.nou nog in het nederlands presenteren,dan is het plaatje compleet.jullie zijn een leuk koppel,door jullie waardeer ik mijn land weer wat meer❤

[@buncharted]

dank je wel! onze abonnees zijn niet alleen nederlanders dus we moeten onze video’s in engels maken 😄

[@vjspeedy]

Bij zuurkool hoort eigenlijk ook zuurkoolspek. Dat maakt het onweerstaanbaar voor mij. En als je van zuur houd doe dan zure haring met wat vocht door de boerenkool stamppot

[@sintsmeding2371]

Voor mij geen haring maar graag wat augurkjes en zilveruitjes bij de boerenkool.

[@fredvankempen2177]

Last time we (well, I) saw @Michelle make stamppot (with kale), she boiled it before adding the potatoes got added in. My mom always added it after the potatoes, as it kept the kale slightly more crisp. Likewise, did I miss Andijvie-stamppot (stamppot with Andives) ? Preferrably with raw Andives... yum!

[@blindjoshua_theblender]

The sauerkraut one is probably the best. I have not tried it yet but it sounds amazing.

[@itsalwayshalloweenexceptwh5118]

Andijvie (Cichorium endivia) is known as curly endive in the US, and is sometimes referred to as chicory. It's not a lettuce variety. Afaik stamppot is a winter dish, but andijvie stamppot is one variety that is also eaten outside of the winter months.

[@DaveJansenTPV]

Now i'm wondering if Chikorita (the Pokémon) is supposed to be a chicory/endive animal crossing.

[@itsalwayshalloweenexceptwh5118]

@@DaveJansenTPV I think you might be correct. Bulbapedia also speculates chikorita's name has origins in chicory and -ita (the feminine form of the Spanish suffix for something small or young).

[@O.Burger]

De vreemdste stampot die ik ooit zelf gemaakt is met rode kool, gewoon de rode kool uit een potje. Heeft een verassende zoete smaak echt een aanrader om ooit te proberen

[@IgorEngelen1974]

in de limburgse regio in België waar ik opgroeide was dit een veel voorkomend gerecht. Heel dikwijls met een lekkere worst of spek.

[@goudvismannetje]

Most stews are really winter fare, so they are not eaten much by the Dutch in the summer. And you can certainly find them in Dutch restaurants. Here in the local small restaurants you will definitely find them on the menu.

[@sylviakleindop8747]

Jullie vinden kaas lekker bij de zuurkoolschotel (wat ook heerlijk is). Bij de traditionele zuurkoolschotel in onze familie doen we de zuurkool met de aardappel puree (eventueel met nog wat appel en/of rozijnen erin) in de oven. We doen er dan wel een gekopt ei overheen met geraspte kaas en bakken dit tot de kaas gesmolten is! Heerlijk!

[@legalruler]

Hutspot originally comes from husselpot (mixedpot) and didn't originally contain potatoes, because they hadn't been imported yet, it was a pot of carrots, pastinaak and beans, you should try it!

[@leggitte5957]

Boerenkool is fantastic, however it is a winterdish. We only eat it when the 'R' is in the month. So, we do not eat it in May, June, July, August. From SeptembeR, OctobeR, NovembeR, DecembeR, JanuaRy, FebruaRy, MaRch, ApRil it is back on the menu.

[@buncharted]

i get it on exceptionally hot days for sure but man i’m not sure i’d be able to give up stamppot for 4 months 😂

[@Handwithaface]

That's originally because kale is best when it's been frozen (because of the acids), but since the ground in which it grows barely freezes anymore that 'rule' has lost its value. So just get frozen kale or if you get it fresh, put it in the freezer the day before you use it!

[@frankschaab6979]

Here we eet it all year ,taste all year good 🙂

[@darklady6987]

in de zomer kan je ook ijsbergsla gebruiken in plaats van andijvie. een beetje kerry door de zuurkool zal je ook verbazen.

[@Sjiesjam]

Gewone kropsla, alleen las die goedkoop is, of uit de volkstuin van de buren

[@pattyswa8]

I like draadjesvlees (beef cooked slowly for hours) mashed into the hutspot. And spekjes in the zuurkool makes it even better!

[@appel9214]

I just love it you tried to make stamppot kapsalon; so far I thought I was the only one that crazy. Trie it like this: you'll need: "kruimige aardappels" (not all potatos are suitted for stamppot), ijsbergsla, shoarma meat, frech fries, and grated cheese. You boil your potatos, and in the same time you bake the shoarma and the fries. ( the fries you bake little more than normaly..) All seperate, and everything must be ready at the same time. Now you must be fast: Put a little lump of butter in the potatos and stamp them roughly with a "stamper", now cut the fries into cubes and throw 'm in. Mix 'm in with a sillicone spatula, don't mix for too long. Ad the cut iceberg salad, mix in fast, just few srokes, at last the shoarma meat, again just few strokes Put on your plate, top it with grated cheese and put it aminute under the grill so the cheese melts. Serve wiht garlic gravy. Quite a story but you should try it. The use of the spatula is very important because you want the ingredients to stay intact Regards V.

[@Kiekeboetomhier]

No jus on the sauerkraut one, bacon mustard and a pickle pallet cleanser ♡

[@gertvanderstraaten6352]

We used to have boerenkoolstamppot (or boeremoes as we called it in our dialect in eastern Brabant), with boiled pork ribs. I liked that better than rookworst. We ate a lot of that when I grew up, at least once a week in winter.

[@Nick-j6f]

Leuke video. Fijn dat jullie willen inburgeren. Maar vergeet niet dat het bijna zomer is jongens. Geen tijd voor stamppot, maar voor bbq met huzarensalade, asperges met ham en botersaus, mosselen (niemand eet het kookvocht of de groente, wordt hooguit gebruikt als basis voor vissoep) of verse paling.

[@joannewink7101]

Stamppot andijvie is hier thuis een zomer Stampot 😊

[@AnnekeOosterink]

@@joannewink7101 Ja, en stengelstamppot (niet te verwarren met steeltjes).

[@Marco_Onyxheart]

I made stamppot with kimchi a while back. It was alright but still missing something. I still need to figure out the details to get it right.

[@teridero1]

If you ever revisit "hot lightning", maybe try rabbit instead of pork. It has less fat and mixes well in the oven.

[@CasperEgas]

My favourite is raapstelenstamppot. I add some little blocks of cheese to it. Love that you review more healthy food :)

[@peterjanssen2105]

nice video again, very tasty presentation, I'm going for the hot lightning

[@casperrozenboom6408]

My mom always put pineapple and raisins in the Zuurkool to make us eat it!

[@apveening]

Bananas are easier and work just as well.

[@TheTwan85]

You guys are definitely nuts 😂 I was kinda going in to this thinking I'd get upset, but I'm not mad at it! Definitely up there with putting hagelslag on your kapsalon in an earlier video in terms of craziness 😂

[@xandrios]

I usually like to add something sweet to my stamppot zuurkool (to create a bit of that sweet&sour vibe) and eat it with spicy mustard and a herb cheese like Paturain. Not traditional but my fav for sure!

[@bartvschuylenburg]

Hutspot can also be mixed with minced meat or small pieces of pork or beef and nasi spices. That way you’ll get Indonesian hutspot.

[@bartvschuylenburg]

Oh, and my favorite: potato, brussel sprouts, minced meat, walnuts and Gorgonzola. (Dutch cheeses works great as well, but Gorgonzola makes it next level).

[@Alyssav90]

I love how you say stamppot.😅 Plus, I was looking forward to a new video. And I'm eating creamy spinach stamppot now! Delicious!

[@blinkachu5275]

Stamppot is so good Endive stamppot is my personal favorite, with a meatball and some gravy I could eat it daily

[@buncharted]

stamppot really is so good

[@stenlee6021]

Another fun video and I really like these type of videos, it''s also "grappig" to see the modern creations of stampot you guys created :)

[@stragulus]

The most American of your variants to me is the tortilla with the stamppot. Because when I lived in the US, there were a lot of carbs + carbs dishes like this (like rice burritos). The KFC style stamp looks delicious! I'd eat that in a heart beat.

[@gelderstrotsvaderland5492]

Hutspot with haschéé 😊

[@mac5er]

I've always love to fry up leftover zurenkool stamppot until it gets a bit of crust on the bottom and put it on a slice of volkeren brood.

[@earyou4453]

Aaah heerlijk. Allemaal comfort food! Ik hou ervan.

[@murmandamus5137]

Stampot bruine bonen met spek is the best for me.

[@IgorEngelen1974]

slightly related to the one with endive. you should try a chicory omelette. cut your chicory and let it simmer a bit in a pan with a salty butter. whisk up some eggs and add them to the pan. just let it 'dry' very slowly, try to flip it with the help of a big plate to get a nice thick structure. i like it between 2 loafs of bread. Back on the stamppot topic. it was mentioned in the comments already; one with red cabbage and a sausage or spek. Or one with leek and bacon pieces. the trick is to simmer the bacon and leek until soft and them add them to the mashed potatoes.

[@kochichris]

My grandma made for me wortel-stampot met slavinks(mash potato with mash carrot and union, slavinks with juse. My favorite to make my own is sweet potato stampot

[@ruudvalk4234]

Try once hutspot with klapstuk that is slow cooked beef (riblap)

[@bondreas]

Just started watching your videos after I stumbled across your Jungle Jim video! I’m a Dutch native who moved to Cincinnati back in 2016. Whenever my dad comes to visit he always complains how the grocery’s stores here don’t have the Lays chips “Paprika” flavor. Glad to see you guys are enjoying it over there. I yet have to run into someone here in cinci that speaks Dutch, so maybe we’ll run into each other at jungle Jim’s some day 😂

[@buncharted]

je zult ons naast de stroopwafels zien :)

[@miepski]

Here's a family recipe for cucumber stamppot: Mashed potatoes mixed with grated cucumber a thinly diced onion (raw or fried) boiled eggs and curry spice. It is our favorite summer stamppot. Also super easy when camping because you only need one pan to boil the potatoes and eggs.

[@JannekeBruines]

What really astonishes me is that you completely ignore the Spekjes. Spekjes should be a main ingredient in Any stamppot, the only one that can do without is Hutspot (with carrots and onions).

[@nellekeglansdorp1595]

I like putting some sweet and sour apples and some bacon bits in the zuurkoolstampot. Or if I want to be extra special, some pineapple pieces. Andijviestampot is also nice with cashews and diced cheese mixed in for a vegetarian version. Hete bliksem pairs amazing with hachee, that’s a slow cooked beef stew with laurel, juniper berries and cloves. With a little flour to thicken the sauce and a splash of red wine and/or red wine vinegar.

[@Brera011]

My favorit top 3 is: 1 Zuurkool met rookworst en gebakken spekjes met jus. 2 Hetzelfde met boerenkool en op 3 idem met Hutspot. Gebakken spekjes en rookworst horen bij een stamppot zoals jullie bijelkaar horen. 🥰

[@Tykatyk]

Missing stamppot alert!! It is a little old fashioned but super good! It's called stopverf, a word that pretty much translates as putty ( the sticky stuff used to glue single pane glass into window frames). Recipe: bruine bonen (jarred or canned) kruimige aardappelen, fijn gehakte ui en gebakken spekjes. Boil the potatoes until they 're done and roughly mash them, in the mean time bake the bacon pieces, chop the onion and warm the brown beans. Drain the beans and throw all ingredients together. It's important to add the onions raw! As gravy you can use the fat from the bacon, the thick water from the beans or just make some gravy from a package. Personally I love to add some Belgian mayo (doesn't contain sugar) instead of gravy because it adds a little bit of acidity. I highly recommend this dish! Perfect rainy day soul food! Smakelijk eten!

[@hansc8433]

I’ma BIG fan of stamppot. To a kale stamppot I usually add some pickles (small pickled onions, sweet/sour gherkins or piccalilli), to zuurkoolstamppot I typically add sambal goreng (as a condiment on my plate), and andijviestamppot is usually garnished/embellished) with some other finely chopped/diced vegetables, like corn, bell pepper, pineapple, (veggie) bacon.

[@suicidalbanananana]

"Boerenkool"/"Kale" one will always be my favorite, but i also like to make it with (extra broken) "Sperziebonen"/"Green beans"

[@sintsmeding2371]

For a modern take on stamppot, try mashed potatoes, rocket and sliced red bell pepper

[@franshinlopen2166]

Stamppot raapstelen for me! Postelein is common purslane, another highly seasonal green.

[@Bduh2]

There are no bacon bits in the Stampot boerenkool but then again, that's how my Mom taught me how to make it in the cold winters of the 60s.

[@IesKorpershoek]

you are getting more Dutch every day, love your videos.

[@gjalie]

i also like to bake/pan fry the leftover stamppot a day later, and i like to add some augurken blokjes/pickle cubes on the side to my boerenkool stamppot.

[@buncharted]

yes - we do that too! we will eat it with a fried egg for breakfast 🤤

[@gjalie]

@@buncharted i haven't tried that yet but that sounds good! i know my grandparents and parents would bake it till it had some brown crunchy crust on it and put it on their bread for breakfast or lunch back in the day.

[@Scirzo]

Sauerkraut stamppot is even better with smoked bacon bits and the fat from that, and not the gravy. When you have some leftover sauerkraut stamppot, slice the leftover rookworst, and mix everything (including the bacon and bacon fat) and save it in the refrigerator (or freezer) for another day. Then get a frying pan and fry that in some butter. Don't stir but make a sort of pie (fille g the pan) until a nice brown crust forms. Then flip it once (using a plate or something) and fry until the other side has the same nice crust. We eat that with dark brown bread. It's life changing good.

[@RenghisKhan]

Precies wat ik doe. 😁👍

[@AlbertBos-rz2vs]

Hi, great video again. Some interesting combination😊. You should also do Dutch casseroles: sauerkraut/ bananas or tangy leeks with minced meat.

[@freddyfrieza6742]

Stamppot andijvie is top tier ❤

[@ruudvisser712]

Zuurkool stamppot is also a fave of mine. We often bake small bits of bacon that we mix in the end when mushing the potatoes and sauerkraut. The leftover stamppot I bake with some butter and eat it on a boterham (but I don't know if that is a common thing?)

[@buncharted]

oh yum! we like to fry up our leftovers into little patties with some cheese on top 😋

[@jpdj2715]

The endives my mother did differently. Note that, depending on the cultivar of potato, there still can be a bit of bite after mashing. You need a special masher that is not so fine that it generates "purée". Into the endives mash mother blended a Béchamel sauce where the milk got replaced by "karnemelk" (buttermilk). This needs close attention when you prepare it. I don;t remember what the risk was but probably it was overheating the buttermilk. The baked bacon and its juice got added into the blend as wel when everything was put together. You need a good ratio between the endive and potatoes with the sauce and the bacon bits that need to spice it up. Add some freshly ground pepper, keep it simple. As the word "dutch" means "folk" or "of the commons" I hasten to add that it's dutch comfort food indeed. Cheap to make, these things got on table when part of the household budget had "accidentally" been spent on fashion shoes, etc. and so the bottom of the purse got in sight.

[@RickFromTheNetherlands]

Loved the video! Did you try to add vinegar to the stamppot andijvie? For me it is a game changer, jum jum! My favorite stamppot EVER is (list of ingredients): 1. Potatoes 2. White beans (not in tomato sauce!) 3. Raw chopped onions 4. Bacon (the piece you have to slice yourself, really thin) 5. Top it off with some of the bacon fat (careful, really hot!) 6. Add some vinegar 7. And last but most importantly: invite me for dinner! 🤪 Cheers, Rick

[@buncharted]

oh we didn’t but that sounds like a good idea! also that stamppot recipe also sounds super good, we’ll have to give it a try sometime 😋

[@RickFromTheNetherlands]

@@buncharted That stamppot is quite a heavy meal, more suited for the winter months. It is very difficult to find the proper bacon these days. Another element that makes it a challenging dish, is that everything should be in the right proportion. So a tip is to start light on the vinegar and unions and add when needed. There is no such thing as too much bacon, but that goes without saying. 😜

[@davevanbeers6944]

De meeste stamppotten zijn ook lekker met speklapjes. 😊 and second day zuurkool is the best.😊

[@ilex471]

One of the reasons I don't like microwave stamppot from the supermarket is that it always has 'aardappelpuree' (mashed potatoes), and that is too mushy for me. I use a 'stampot stamper' (google the word for pictures). You get a much coarser result with that, and I really like it better. Also, you use way to less kale in the boerenkoolstamppot, the dish has to look green, not yellow. Fro two, we use 300 grams of kale and 500 grams of skinned potatoes. And you really have to try the rookworst they sell in the refrigerated meat section of the supermarket, or from a good butcher shop. Those are the ones that are really smoked on wood, and the casing is sheep or pig, as opposed to the ones that are in the (unrefrigerated) 'preserve' meat section of the supermarket, which contain artificial smoke flavour, and the sausage casing is artificial too. The rookworst from the HEMA is OK, but there are much better ones. Albert Heijn, Jumbo and Plus sell really good 'fresh' ones. But, the 'fresh' rookworst is only available in the winter months, the unrefrigerated ones you can buy all year round.

[@DeGraafPurmerend]

Zuurkool to me is just a bit too sour. What I like to add-in is some small Pineapple chunks or a handful of raisins. That way, you get the sour taste varied with surprise bites with a little sweet taste. Liked the video!

[@RikFTK]

Zuurkoolstampot: make the stampot and add baked spekjes and pieces of pineapple, mix them through. Put in an oven dish and top with grated cheese and bread crumbs (paneermeel). Slice the rookworst and spread the slices across the top of your zuurkool casserole. Oven for 20 minutes, grill for the last 10 minutes till cheese is crispy and golden and the rookworst is nice and grilled. This is my family go to stamppot recipe and it's heaven (although the hot pineapple will be controversial).

[@RikFTK]

I don't own an oven currently, so I must make a point of eating at mom's soon. 😁

[@legalruler]

Grated cheese goes with most stampots...

[@liesbethvandenberge7302]

Try some mustard or piccalilly on the boerenkool, and for the zuurkool maybe some pineapple and bake the zuurkool in kerrie before you stamp. In the hutspot you could put some small kaasblokjes or bruine bonen for vega option and fry the onions brown for more flavor. For stamppot andijvie I would boil the potatoes in bouillon and stamp with nutmeg. In every stamppot I would put some butter or creme fraiche and milk. Eet smakelijk!

[@peterkeijsers489]

FYI: in the south, we eat boerenkool with braadworst (bratwurst) And you can vary with schnitzels, pork chop, slavink....

[@tjebbedonckers]

Andijvie stampot is by far the best one, imo. Just need to make sure to mash it all together.

[@manuelkazanjian]

Red Cabbage Stamppot ❤very delicious🥰

[@phronsiekeys]

I didn't realize it was going to be a stamppot throwdown! Hutspot is my favorite.

[@SmokeyTheHeir]

My mom never made zuurkool stamppot, she made it an oven dish with a layer of zuurkool and unions, then slices or rookworst, mashed potatoes on top and a some old cheese. 30Mins in the oven at 180 degrees, jummy

[@buncharted]

that sounds awesome

[@betieakumaai8927]

Hot Lightning 🤣🤣🤣🤣 as you call it is my favorite ..Try "Stoemp" its originally from Belgium, but also the Limburg region in the Netherlands if i am right, maybe somebody can tell..and with Zuurkool, we cook the zuurkool in apple juice apart from the potatoes. And with boerenkool i leave the jusbout put margarine in the middle, let it melt..and a little piccalilly on the side. Thank me later

[@swimmmer]

It might even get better with some commonly used condiments like tiny dill pickles and grainy mustard, especially the kale one. What to think of fried onions

[@Ingescreativeworld]

I love how creative you have been at trying to make new stampots. My favorite stampot is with beetroots and bacon -, every thing mixed in together. Or a spinach stampot - use the spinazie a la creme , and if you want to keep it vegetarian you can add an omelet , but I prefer both with rookworst and egg :) If you love texture try putting the stampot in an oven dish and top with butter , cheese and paneermeel - you get a delicious crust. If you want a more savory taste instead of using potatoes, use rostirondjes that you defrost and then mash up roughly, amazing with zuurkool, pineapple, raisins, unions and rookworst in an oven dish

[@mjvn8870]

This was so funny nect up a sandwich one? Like cheese and ketchup. Or pindakaas en sambal.

[@kamsel79]

HAHA Leuk idee dit, My favourite is the andijvie.