Wednesday, January 25, 2012

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

              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


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

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

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