Stampot with sauerkraut

Ingredients for Stampot with sauerkraut

Instructions for Stampot with sauerkraut

To prepare the Stampot with sauerkraut recipe, please follow these instructions:

Peel and cook the potatoes for approx. 20-25 min. After approx. Add a saucepan to a quarter.
Step the bacon while boiling the potatoes.
Pour the water from the potatoes and stamp them with an old-fashioned potato pole or fork. The court should not be a moss.
Season with salt and pepper.
Finally add the bacon nuts and a bit of steak-flavored to taste.



tips:
This classic Dutch dish is the perfect winter dish that fills the stomach. In Holland, serve the dish with a piece of boiled smoked fennel and rookworst. At home there is a bratwurst on glass that most resembles rookworst. It is clearly recommended to eat the dish with sausage. Stampot is available in many many versions. Try replacing the sauerkraut with other vegetables or root vegetables such as: - spinach - carrots and onion - porrels - kale - broccoli - endivie - spider bowl - red cabbage or cauliflower. You can also replace the bacon nets with, for example. Chicken or salmon in the tern if you want a more low fat dish. Eat tasty :-)