MAKING 10 KINDS OF STAMPPOT (americans try dutch food)

In this episode, Michelle and Alex make 10 different stamppots (a popular comfort food in the Netherlands): 5 of the classics (stamppot boerenkool, stamppot zuurkool, stamppot andijvie, and hete bliksem) and 5 weird or modern takes that they made up, like stamppot kapsalon.
Episode 130 · Filmed on May 10 and 13, 2024 · Dordrecht, The Netherlands
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0:00 What are we doing today?
0:53 Round one (stamppot boerenkool)
3:38 Round two (stamppot zuurkool)
6:27 Round three (hutspot)
8:49 Round four (stamppot andijvie)
11:41 Round five (hete bliksem)
15:33 Wrap up
#netherlands #expatlife #dutchfood
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WHO IS BUNCHARTED?
We're Michelle and Alex, an American expat couple living abroad in the Netherlands. 🇳🇱
In 2020, we quit our jobs to travel the world, and... well, that didn't happen. So in 2022, we decided to make an even BIGGER change: to pack up our lives (and our cats 🐈) and move from Austin, Texas, in the United States, to the Netherlands. Subscribe for new videos like this every week!

[@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.

[@Its.birdperson]

Came here to say this, although we do: mash the potatoes first (I personally dont add milk or butter and like it a little chunky). Than mix in the shredded andijvie and than mix in your cooked spekjes. So no mashing but mixing. And no rookworst next to it or gravy

[@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.

[@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

[@MarceldeJong]

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

[@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).

[@kingmickey666]

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

[@CasperEgas]

Some stamppots are spring foods. Raapstelen for example.

[@TomTastyTreats]

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

[@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

[@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.

[@user-xi6nk4xs4s]

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.

[@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 :)

[@EduardsPutra]

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

[@mjrenders]

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

[@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..❤

[@CakeboyRiP]

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

[@nienkevmeurs]

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

[@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.

[@loesdevries152]

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

[@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. ❤❤

[@peterkeijsers489]

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

[@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.

[@pattyswa8]

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

[@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 🙂

[@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. 😁👍

[@blindjoshua_theblender]

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

[@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.

[@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.

[@shootingsportstransparency7461]

It's eleven o'clock in the evening when I'm watching this and luckily I still have a rookworst from HEMA in the fridge, which I'm going to heat up right away. I'm hungy.

[@Quizzy0000]

make the sauerkraut stampot but add baked bacon cubes to it. it will blow your mind :) Bacon/spek blokjes :)

[@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.

[@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!

[@teridero1]

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

[@pel666]

Hutspot, raw Andive met spekkies and Boerenkool are iconic...I am shocked you didn't have Spinache stew...it is silky and smooth as hell. The secret of a good stew is to get rid of the vedgetable moisture...and replace that with milk and a nice lob of roomboter. I think you will fall in love with a good squeezed out Spinache stew with a meatball and it's gravy. Soo glad you tried hete bliksem...it's close to having fries with chicken and appelmoes, which is also a very old tradition in the Netherlands. I guess we won this competition! Also wanted to mention the potatoes are crucial...I get it from a local farmer (not Bintje but a variety), it WILL depict the flavour a lot. And the gravy...that is content for another video, how do we make the best Dutch Gravy? We do it all natural by tradition. I like to involve milk which I learned from my grandmother and I am over 50, cool the meat juices down and then add some milk and stir it while you do , slowly heating it up again, make sure the milk doesn't aplit apart and it makes a heavenly blend of Gravy using the bakings of the meat in the pan.

[@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.

[@user-jo7gu6lv9x]

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 😊

[@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.

[@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.

[@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!

[@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.

[@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 :)

[@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.

[@Kiekeboetomhier]

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

[@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!

[@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.

[@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 :)

[@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.

[@D.J.Themeparkvideos]

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

[@itsalwayshalloweenexceptwh5118]

@@D.J.Themeparkvideos 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).

[@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

[@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).

[@eddiecreutzburg7375]

Tip, use mosterd with your hutspot and the other dishes

[@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.

[@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.

[@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!

[@jpdj2715]

Dutch dessert. You HAVE to make Haagse Bluf. Called "bluf" it sounds like "much ado about nothing" and that's how parts of these nether lands look at that city. The joke about an aspect of the The Hague culture is, "what's a person from The Hague doing, walking in the street with a violin suitcase?" Haagse bluf. It's made with raw eggs, so you must trust your source and work clean. And it's full of air - hence the bluf. [1] Two egg-whites and [2] 200 cc of "rodebessensap" (red berry juice) with [3] 150 grams of sugar and to add complexity some lemon juice plus a bit of orange peel rasp. (1, 2, 3 are mixed in a bowl until the airy mix is so stiff that nothing falls out when you hold the bowl upside down). The lemon juice is to degrease the bowl and the orange peel is used as decoration on top of the servings. Maybe when "Sweet Eve" raspberries are in the shops again, you could use those instead of the orange peel. It can't be simpler but with a human-powered mixer it was a long and tedious job. And, nobody ever got sick from it. Let's not forget that above a % of sugar, osmolality is at a level that any pathogen in your recipe dies because osmosis kills them. Another dessert favourite in my home was ginger balls (from ginger balls in syrup - needs to have been made from "hairy" stem ginger) served with whipped cream. A: They're on their way to the greengrocer's to buy potatoes.

[@CasperEgas]

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

[@ialrakis5173]

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.

[@randomgaygirl]

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

[@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!

[@ruudvalk4234]

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

[@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.

[@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 😂

[@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

[@IesKorpershoek]

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

[@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.

[@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

[@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.

[@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.

[@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

[@mediumsizedgrape]

lmao that kapsalon stamppot is an abomination but kudos for trying. the encapsulation of courage right there.

[@knirfien2091]

For the classics you really missed red cabbage stamppot, with some braised beef, gravy and appelsauce, I would say its one of the mayor classics...

[@sintsmeding2371]

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

[@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.

[@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

[@georgedrubbel2445]

😝Aways fun to see your food posts! How do you prepare your mashed potato's? Boil the potato's, mash them with fresh milk instead of water, some cream butter, nootmuskaat and fresh grinded peper to start with! Hihi you have a different mashed potato's I tell you! Cheers!

[@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. 🥰

[@user-rh4sq9cx1e]

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 😄

[@MartinWebNatures]

Love your video ❤❤👍

[@j.vanderson6239]

Put a sniff of Nutmeg and Kurkuma in any stamppot to make it even better

[@boeroe45]

Stampot veldsla is the best. With spekjes of course.... but only in winter.

[@earyou4453]

Aaah heerlijk. Allemaal comfort food! Ik hou ervan.

[@NullCreativityMusic]

Put "spekjes" in every stamppot or turn any stamppot into a casserol dish with melted cheese or crispy cornflakes as a topping

[@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.

[@phronsiekeys]

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

[@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...

[@marky046]

Thanks for trying out those modern versions so we don't have to! :D We do eat boiled or mashed potatoes with beans in tomatosauce pretty often though, usually with a bratwurst or porkchop...and Hak beans, not Heinz hehe. Works amazing with "Bruine bonen met spek" too. Which is pretty much just brown beans (preferably from Zeeland, but any jar of bruine bonen will do), with a bit of the beanjuice, baconbits and onion mixed through. Definitely a must try if you havent had that before btw! pro tip, if you dont want to use potatoes, get a few slices of white bread or a garlicbutter baguette to wipe up the baconfat and onion starchy "gravy" it creates.

[@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

[@AlbertBos-rz2vs]

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

[@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.

[@nicoabels9545]

Make the sauerkraut stampot spicier by using a few raisins, pineapple chunks, fried bacon and sambal.😊

[@kamsel79]

HAHA Leuk idee dit, My favourite is the andijvie.

[@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!

[@Steevo2004]

Kapsalon stampot is pure heresy, enough said.

[@buncharted]

after eating it, i’m going to have to agree with you

[@ElMariachi1337]

I expected a Toasty somewhere in the vid! That kapsalon stamppot looked like a Fatality tho 🤣

[@buncharted]

the hutspot was a flawless victory 🤤

[@Handwithaface]

Stamppot is such an underrated dish. The problem is most Dutch people don't know how to make a good one. For a spicy take on hutspot: its goes really well with Madame Jeanette peppers. I prefer not to boil the onions and carrots, but to finely chop them and fry them (and peppers and garlic and parsnip) in a pan and then add the mashed potatoes. Feels like a more Spanish preparation, which is fitting given hutspot's Spanish origins.

[@apveening]

I usually use sambal (adds a bit of colour together with the spiciness).

[@suicidalbanananana]

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

[@spinshade]

Something something reinventing the wheel. ;)

[@mjvn8870]

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

[@Djteaser1981]

Oooh that mortal Kombat vs screen soundbit hit me in the feels

[@buncharted]

yay i'm glad someone noticed :)

[@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

[@ialrakis5173]

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

[@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.