Stamppot Postelein but This Is Not A Cooking Blog

This blog is fast becoming everything it wasn't set out to be. First I felt the need to explain that it isn't about our animals, but about ME (that was in this post - you know, the one about Naloma having colic) and now it seems to have become a cooking blog. But it isn't. It is purely a coincidence that two sequential posts are about food. Now, I am able to prepare a reasonably tasty meal. At least people always say yes when we invite them to come over for dinner, which is a good sign. Or they like living on the edge. Or they just like us. We also have friends who will either phone to ask if they are welcome to join us for dinner, or just drop by around the time we usually eat. Therefore I'm inclined to think that I'm not the world's worst cook. And certainly not the best. But sort of agreeable with outliers at both ends. From utterly disgusting (doesn't happen too often) to very delicious (ditto). Anyhoo, tonight I cooked 'Stamppot Postelein'. I honestly haven't a clue what Postelein is called in English. Or even if you, dear blogfriends who take the time to read this post, know Postelein at all in your country. So I've put up some photos of the delicious little stalks with little leaves. Can we call them vegetables? Why not! They are. QUESTION: if you recognise this Postelein (this sounds like they are wanted and you can get a reward if you turn them in, but I'll have to disappoint you; no reward) will you please let me know in the comments-section what they are called in your country? Hubs and I thought the stamppot Postelein I made tonight tasted really, really good, so I shall give you the recipe. Sort of, in 'about' measurements. Just in case you recognise the little culprits that are making me feel rather uncomfortable now because I ate far too much, and want to make this culinary delight yourself. For 4 people you need about: 1 kilogram (2 lbs) potatoes 400 gr (0,8 lbs) postelein bacon cubed (I use the vegetarian bacon cubes from Albert Heijn), as much as you want 100 gr (0,2 lbs) grated cheese 250 ml (1 cup) milk (it should be warm, but I often ignore the rules and use cold milk) salt (but not too much of course) pepper (lots of) Peel, slice and cook the potatoes in salted water until soft. Meanwhile wash the Postelein, remove the ends of the stalks and cut the rest up into smaller pieces (about 1-2 centimeters). Fry the cubes of bacon until crispy. Make a mash of the cooked and drained potatoes, using as much milk as you need to make it smooth, add the grated cheese and lots of pepper (if you like that), stir well, place the pan with the mash back on the stove on a very low heat and stir the postelein through the mash. You now have stamppot (you can use all sorts of different vegetables, raw or cooked, to make stamppot, but the base is always mashed potatoes). Stir the crispy bacon cubes through the stamppot, remove from the heat and serve immediately. For this occasion (I would do that if we have guests and since you áre my guests...) I have used one of those fancy metal rings to make a nice tower. If hubs and I are on our own, we just dump a blob of stamppot on our plates. Notice the delicately draped grated cheese on top. I know! It's almost Art ;-) If you want, you could have this with meat. Pork chops (we won't tell Nufnuf and Tumtum) or a 'Gehaktbal' (you háve to follow this link, because I wanted to give you the recipe for 'Gehaktballen', but was too lazy, so I Googled for a recipe and found this actual cooking blog with a great recipe for Dutch meatballs. Isn't that just wonderful?).