Dutch Stamppot
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 750 g carrots (winter carrots)
- 3 vegetable onion (s)
- Bacon, amount as you like, but indispensable!
- salt
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut large potatoes so that the potatoes and carrots are cooked at the same time. Clean the carrots and cut into slices. Halve the vegetable onions and cut into rings.
- Put the potatoes down in the pot, then layer the carrots and onions alternately, add a little salt and cook everything together in not too much water.
- In the meantime, dice the bacon and leave it in the pan.
- As soon as the potatoes are cooked, pour off some of the brew, as a precaution in a container, in case the whole thing is too dry and you have to add some liquid again. Puree everything to a thick pulp and finally fold in the leftover bacon.
- This goes well with the Kassler cutlet.
- I would be happy if everyone tastes as good as me and my husband!
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