Bare buttocks in the grass stew
That's bound to tickle! And so will this typically Dutch stamppot with your taste buds! Prefer to stay in a holiday mood? Then add some black olives and dried tomatoes for a Mediterranean touch!
Ingredients:
- 1 pack of CêlaVíta Granny's floury potatoes (900g)
- 4 beef bratwursts (approx. 400 g)
- 50 g butter or margarine
- 2 large sweet onions
- 450 g string beans (possibly from the freezer)
- 1 pot of white beans (400 g)
- 200 ml of milk
- Mustard
- Pinch of salt and pepper
Preparation
Step 1:
Put the potatoes in a pan. Add a bottom of water and a little salt, if necessary. Bring to the boil, turn the heat to low. Put a lid on the pan and cook the potatoes for 16-18 minutes until tender.
Step 2:
Fry the bratwursts according to the instructions on the packet in half the butter.
Step 3:
Peel and chop the onion. Brown the onion in 1 tablespoon of butter for a few minutes.
Step 4:
Clean the string beans and cut into thin strips. Cook the string beans for about 7 minutes. Drain the white beans and cook them with the string beans for the last minute.
Step 5:
Pour off the cooking water from the potatoes and mash them into a puree. Heat the milk. Stir the rest of the butter and onions into the mash. Smooth the puree with the milk.
Step 6:
Spoon the vegetables through the puree and season with salt, pepper and a little mustard.