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