Category: Bybie's Specialities
Published: Sunday, 18 November 2018 15:04
Written by Bybie
Hits: 3132

500 g. boiling potatoes, peeled and cut in half
3 medium size carrots, peeled and sliced
1 medium size onions, chopped
150 g. fresh endive, washed and chopped
25 g. butter
1 t. salt
1 whole Rookworst sausage

In a pot bring to boil potatoes, carrots and onions. Halfway troughs the cooking add the whole rook worst. and this gives and add a nice flavor to the boiled vegetables.
When vegetables and sausage is cooked take out sausage and set aside and keep it warm in the warm oven.
Leave vegetables in the pot and drain out the water and set aside for making brown gravy.
Add butter and salt to the vegetables and mash it. (If you like soft mashed vegetables you can add a little bit of fresh milk).
Add endive to the mashed vegetables and mix in through with a spoon, and keep it warm.
Slice rookworst and serve it warm with the mashed vegetables and gravy.

To make brown gravy put 1 c. from the reserved water in a pot with 1 T. corn flour and stir well until it comes to the boil to prevent it from becoming lumpy and season with salt and pepper. (Gravy can be made from beef stock or juice from roast meat).
Serve warm gravy in a warmed gravy boat.

Stamppot is a traditional Dutch dish made from a combination of potatoes boiled up with two or more vegetables and served with rook worst (smoked Dutch sausage). Instead of endive you can also have boerenkool (farmlands cabbage) or fresh lettuce.


Endive W/white sauce

350 g. endives washed and cut into small pieces hard bits taken off.

Put endives in the pot and bring to boil for 2 minutes and let it simmer until it is soft. Turn heat to low.
Mix ½ c. milk, 1 t. or more corn flour, 1 T. olive oil and add it to the cooked endive and continue stirring to prevent sauce from becoming lumpy and season with salt and pepper. Stamppot and endive with sauce are most eaten during winter time.
We have endive with white sauce with rice and any meat on our meal.