Mains

Stamppot

“Stamppot” – a Dutch recipe of mashed potatoes with vegetables/s that dates back to 1574. My personal view on this is with boiled beetroot leaves, a bit of butter or coconut oil, garlic powder, salt and pepper. I served it with chopped parsley leaves and hemp seeds. The texture is velvety, simply lovely. It is a great comfort food for colder days in late autumn, or throughout the winter.

Print Recipe
Serves: 4 Cooking Time: 40 mins

Ingredients

  • 3 large potatoes
  • a handful of beetroot leaves (or spinach)
  • a table spoon of butter or coconut oil
  • half a tea spoon of garlic powder
  • salt and pepper
  • chopped parsley leaves and hemp seeds for decoration

Instructions

1

Peel and chop the potatoes in small cubes

2

Boil the potatoes in abundant water with some salt

3

Boil the beetroot/spinach leaves for 10-15 minutes

4

Drain the potato cubes and mash them with a masher

5

Add bit of butter or coconut oil, the garlic powder, salt and pepper

6

Serve your Stamppot with chopped parsley leaves and hemp seeds

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