Recipe of the Week

Stamppot by Elisabeth Bailey

Dutch stamppot is more of a method than a recipe—a method perfect for making good use of whatever
grabs your eye at the market this time of year, or to use up what’s left from last week! Traditionally,
stamppot is served a bed beneath a sausage. You may use any kind of sausage you like or try it with
another root vegetable-friendly protein, such as beef roast.

Ingredients

The key ingredient in most variations of stamppot is potatoes. I usually use 1 medium or 1 ½ small
potatoes per person. Other common ingredients to add in roughly equal amounts to the potatoes might
include:

 Rutabaga
 Turnip
 Celeriac
 Kohlrabi
 Butternut squash
 Sweet potato
 Onions
 Garlic
 Leek
 Kale
 Carrot

Directions

• Wash all vegetables, and peel and trim as necessary.
• Cut edible parts into bite-sized pieces.
• Transfer the vegetables to a large stock pot and add water just to cover. 
• Bring to a boil over high, heat, then reduce heat to medium-high and simmer until vegetables are tender.
• Drain and add butter, salt, and pepper to taste. 
• To make a zuurkool stamppot, add sauerkraut to taste as well.
• Mash by hand so that the texture is roughly mashed with discernible vegetable bits. 

Create a bed of stamppot and serve with a protein of choice on top, or serve as-is.