A vlog takeover this time... This episode, Rianne's Recepten turns into Jorien's Recepten. Since it's stamppot season, take a look at how to prepare this beet stamppot with sausages (viewer discretion is advised, this video includes a highly questionable ketchup addition)!
Ingredients (serving 4)
1,5 kg potatoes (kruimig- for mashing)
300 g bacon
500 g pre-cooked beets
Optional: some butter
VERY optional: ketchup
Peel and cut the potatoes in half (leave smaller ones whole). Cook them in salted water until they are done, about 15-20 minutes. Test this with a fork. Keep some of the water when draining.
Cut the onion, beets, and apple in small pieces.
(without fat) Fry the bacon until the fat has rendered. Add the onions and fry them for a few minutes, until they are soft. Add the beets and warm through.
Remove the beet mixture from the pan, and add the sausages. Fry them for about 10 minutes until they are done, regularly turning them. When the sausages are (almost) done, add some water to the pan and put on the lid. This water will help the sausages cooking through, but also serve as a base for the gravy.
Remove the sausages from the pan when they are done. Add the gravy powder (and if you need more liquid, add it).
Mash the potatoes, and add the beet mixture and apples. Bring to taste with pepper.
Serve the Stamppot with the sausages and gravy and, if you’re feeling funky, some ketchup.
This is the eighth edition of CAMPUS, a magazine conceptualised and created by U-Today and the University of Twente Marketing & Communication department. The magazine is the joint successor of two magazines: the Science & Technology Magazine of U-Today and the Alumni and Relations Magazine of the UT. Through stories about education, research, entrepreneurship, student life and alumni, we bring different groups together.