Since 1574 is ‘stamppot’ a classic winter meal in The
Netherlands. Stamppot with carrots is known in Brabant as ‘petozzi’. It’s a mix of mashed potatoes and carrots. Most people eat it with ‘rookworst’, sausages or meatballs
1 kg potatoes
1 kg carrots
1 bouillon cube
400 grams onions
First peel the potatoes, wash them and cut them in small pieces. Boil the potatoes about 20 minutes in a big pan with water and a little salt.
Cut the carrots in small cubes and chop the onions.
Add the carrots, onions and the bouillon cube to the potatoes. Let this mix boil for another 20 minutes.
When all this is done, drain the potatoes and carrots. Now it’s time to mash this mixture with a ‘stamppotstamper’ (picture on the right).
Add some salt and pepper till you get the right taste and enjoy your meal!
How to make ‘pepernoten’
These little round things are called ‘pepernoten’. They are in the shops around ‘Sinterklaas’, another typical Dutch thing. For non-Dutch people, it probably is the weirdest holiday you ever heard of, but it has been a tradition for us for a very long time. Sinterklaas in short: There is this Saint from Spain who comes every year somewhere in November to the Netherlands with all of his ‘Zwarte Pieten’. When you are a good child, he gives you presents. But when you were naughty that year, you don’t get + you are going to Spain in a bag with Sinterklaas. Weird? No, it is daily business here in The Netherlands. The ‘pepernoten’ are little cookies ‘Zwarte Piet’ throws when he comes inside. Here is how to make them:
-125 gr dark brown sugar
-100 gr soft butter
-2 tablespoons of mixed spices|
-3 tablespoons milk
-Preheat the oven to 150°C and grease the baking tray
-Sift the flour into a bowl and make a little pit in the centre. Add the sugar, the butter, the spices, a pinch of salt and the milk in the little pit. Knead this until the dough is smooth.
-Form little balls of this dough and place them on the greased baking sheet.
-Bake them for about 20 minutes until they are brown and cooked through.
Puck van der Bruggen and Merel Spanjers