Prep 20 mins
Cook 20 mins
Pure comfort food! Stamppot consists of mashed potatoes mixed with various ingredients like carrots, onions or kale, and it was one of my favourites when I lived in Holland. It is often served as the main meal, with a smoked, spicy sausage such as rookworst. I tend to cook it as taught me by my Dutch friend, Anna, with lots of root vegetables, and in large quantities. My family have always loved it. It does contain a lot of butter, but you can add less (or more!) to your preference. Note: In Australia, in place of butternut squash, use Jap, Kent, Queensland Blue or Butternut pumpkin.
- 2 lbs potatoes (900g)
- 1 lb butternut squash (500g) or 1 lb buttercup squash (500g)
- 1⁄2 lb sweet potatoes (250g) or 1⁄2 lb yam (250g)
- 3 large carrots
- 2 large parsnips
- 1 large turnip
- 1 large leek
- 1 onion
- 1 lb savoy cabbage (or use green cabbage, kale, Swiss Chard, silverbeet or collards)
- 1⁄2 cup butter (or less to taste)
- salt and pepper
- 1⁄2 cup chopped fresh parsley leaves (optional)
- 1 1⁄2 lbs dutch sausage, such as Rookworst (or other spicy sausage such as Spanish Chorizo)
- Prepare the vegetables: Peel and roughly chop the potato, Butternut squash (pumpkin), sweet potato/yam, carrots, parsnips and turnip. Peel and finely chop the onion. Wash any grit from the leek and cabbage, then slice both fairly finely.
- Place the chopped vegetables in a large stock pot, and add water to barely cover. Place over heat, cover, bring to the boil, then reduce heat and simmer until vegetables are tender, around 20 minutes.
- Meanwhile, cook the rookworst as per the instructions on the wrap, or saute the chorizo, or other spicy saudage you choose, in a little oil. Slice, then keep warm.
- Drain the vegetables well, then mash - but not too smoothly - some lumps are good ;-) Season with salt and pepper to taste. Add the butter, and mix through (use less than 1/2 cup if you prefer). If desired, stir through the chopped parsley.
- Serve the stamppot topped with the sliced sausage, and if you are really decadent, with an extra knob of butter!
I LOVE LOVE LOVE this meal. I make mine with bratwurst medallions. This freezes okay and nukes okay too.
Mmmmmmm GOOD! Made this recipe tonight and was delighted with the result. Was initially concerned about chopping all those veggies and then boiling them....However, the results were indeed delicious. One must ensure that one chops the veggies so that each one is cooked by the 20 minute time noted (which was accurate)...other than that...it's pretty self explanatory. Hubby loved it too. The only change I made was to cut down the amount of turnip.....a whole one was a bit much.....didn't add the sweet potatoes but pretty much everything else was added to the mixture as was noted by Daydream. Serving size says '6' however, hubby had two 'big' helpings and I had two small helpings and there is still an enormous amount left over (which is great!) but for the two of us next time I'll half the recipe. Deserves a 5 star from ease of making the meal as well as nutritional value in the dish. Had some Mild Italian sausage alongside (not quite as healthy)...but still went well with the meal. Thanks so much for sharing Daydream.
I have made this several times and it has become one of our Autumn favorites. My 5 and 7 year old sons love it! It's a great way to get some veggies into their diets.