Stamppot Sla

Today's blog features a recipe that my family loves.  When I first fell for Johannes I began looking for ways for us to share common interests, despite the miles between us.  Our mutual love of cooking was the route I took.  I discovered this dish while my daughter was still a vegetarian.  Stamppot is a potato mash and sla is lettuce. The end result is simple and delicious.  Stamppot Sla is traditionally a summer dish but we enjoy it year round.  Enjoy...

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:  

  

              2 lb Potatoes, peeled and halved

              1 Vegetable stock cube

              1 Head Butter Lettuce

              5 Eggs

              1 Tbsp Butter

              1 Tbsp Hand-hot cream (or milk)

              Salt and White Pepper, to taste

Preparation:

In a large soup pot, cover the potatoes with water.  Add a stock cube and bring to a boil.  Meanwhile, wash the lettuce thoroughly, spin dry and slice the individual leaves into strips.  When the potatoes are soft, drain them well. Pat them dry and give them a shake in the pot. Mash with a potato masher or ricer. Add an egg, the butter and cream (or milk). Now fry the four eggs in a frying pan, but be careful to leave the yolks runny and intact.  Add some lettuce to the mash and mix it in using a wooden spoon. Season to taste.  

Serve the stamppot on a bed of sliced lettuce with an egg on top.  Pierce the yolk and allow the runny liquid to dribble down the mound. 

Serves 4

Note:

I didn't use salt or pepper and the potatoes were delicious.  The vegetable stock seemed to season the potatoes perfectly.