Stamppot With Curly Endive Lettuce And Cheese Recipes

STAMPPOT WITH CURLY ENDIVE LETTUCE AND CHEESE

Steps:

• Peel potatoes, cut them in pieces and cook in a little water for ca. 20 minutes.
• Drain excess water and add all the other ingredients.
• Mash and stir so you get all the stuff from the corners mixed in as well.

STAMPPOT

Steps:

• Cut the roots off the fresh cale and remove any damaged portions. Cut the stems and leaves into small pieces. In a covered saucepan cook the kale in a large amount of boiling salted water for an hour. Drain well; squeeze out excess liquid.
• While the kale is cooking, peel and quarter the potatoes and chop the onion. In a covered saucepan, cook the potatoes and onion in boiling salted water for 20 to 25 minutes or until the potatoes are tender. Drain well.
• Just before the kale and potatoes/onion are done, melt 2 tbsp butter in a skillet and cook the knackwurst for 5 to 10 minutes or till heated through.
• In a mixing bowl beat the hot kale, hot potatoes, and onion on low speed of an electric mixer until smooth. Beat in the 1/4 cup butter, salt, pepper, and nutmeg. Add as much light cream or milk as necessary to make fluffy (but not runny).
• Place the vegetable mix on a serving dish and arrange the knackwurst around it. Garnish with shredded carrots.

DUTCH STAMPPOT WITH ROOKWORST

Steps:

• Prepare the vegetables: Peel and roughly chop the potato, Butternut squash (pumpkin), sweet potato/yam, carrots, parsnips and turnip. Peel and finely chop the onion. Wash any grit from the leek and cabbage, then slice both fairly finely.
• Place the chopped vegetables in a large stock pot, and add water to barely cover. Place over heat, cover, bring to the boil, then reduce heat and simmer until vegetables are tender, around 20 minutes.
• Meanwhile, cook the rookworst as per the instructions on the wrap, or saute the chorizo, or other spicy saudage you choose, in a little oil. Slice, then keep warm.
• Drain the vegetables well, then mash - but not too smoothly - some lumps are good ;-) Season with salt and pepper to taste. Add the butter, and mix through (use less than 1/2 cup if you prefer). If desired, stir through the chopped parsley.
• Serve the stamppot topped with the sliced sausage, and if you are really decadent, with an extra knob of butter!

WILTED CURLY ENDIVE

Steps:

• Cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Reserve 3 tablespoons drippings. Cut or tear endive from center stalk; discard stalks. , In a large saucepan or Dutch oven, bring water and 1-1/2 teaspoons salt to a boil. Add endive; cover and cook for 3 minutes or until wilted. Drain. Stir in the bacon, vinegar, onion, pepper, reserved drippings and remaining salt.