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At last…autumn has finally arrived – the ideal time of year for that traditional Dutch mash dish known as stamppot. To celebrate, you’ll find our three favourite autumn stamppot recipes from the Netherlands below.
Each hearty dish serves 4 hungry people.
Wortelstamppot met appel (carrot stamppot with apple)
5 large carrots
8 large potatoes
1 bag of fresh parsley
1 knob of (dairy) butter
½ a teaspoon of curry powder
100 ml of milk
First peel the carrots and potatoes, cut into chunks and then pop into a large pot. Cover with water, add some salt to taste, and bring to the boil. Now leave the carrots and potatoes to simmer on a low heat for about 20 minutes. Meanwhile, peel the apples, remove their cores and cut into chunks. Finely chop the onion and roughly chop the parsley. Next melt a knob of butter in a frying pan and fry both the onion and apple for about 6 minutes, or until the apples are lovely and soft. At the last moment, add in the curry powder and fry briefly once more. Once cooked, drain the potatoes and carrots, pour in the milk and then mash using a potato masher. Lastly, stir in the onion / apple mix and the parsley. Serve with a typical Dutch rookworst (smoked sausage), pork chops or vegetarian cheeseburgers.
Snijbonenstamppot met zoete spekjes, walnoten en champignons (string bean stamppot with sweet bacon, walnut and mushroom)
Peel the potatoes, cut into chunks and place into a large pot. Cover with water, add some salt to taste, and bring to the boil. Now leave the potatoes to simmer on a low heat for about 20 minutes. Meanwhile, remove the ends of the beans and cut diagonally into thin strips. Boil or steam the beans for approximately 4 minutes or until al dente, and then drain. Next slice the mushrooms and coarsely chop the walnuts. Now heat a little butter in a frying pan and fry the bacon for about 5 minutes or until nice and crisp. Add the mushrooms and walnuts and fry for a further 5 minutes. At the last moment, stir in the honey and fry for one minute more, taking care to constantly stir. Once cooked, drain the potatoes, stir in the milk and mash using a potato masher. Divide your autumn stew among 4 plates and serve with a rookworst or other sausages of your choice.
Spruitjesstamppot met appel en hazelnoten (Brussels sprout stamppot with apple and hazelnuts)
8 large potatoes
500 grams of Brussels sprouts
150 grams of cubed bacon
50 grams of hazelnuts
100 ml of milk
A knob of (dairy) butter
First peel the potatoes and cut into chunks. Remove the outer leaves and the stems of the Brussels sprouts. Pop both the potatoes and sprouts into a large pot, cover with water, season with salt, and then bring to the boil. Now leave the potatoes and sprouts to simmer on a low heat for about 20 minutes. Meanwhile, peel the apples, remove their cores and cut into thin rings. Next melt a knob of butter in a frying pan and then fry the bacon for about 5 minutes, or until nice and crisp. Now coarsely chop the hazelnuts and, at the last moment, add to the bacon and fry for a little while longer. Next remove the bacon and hazelnuts from the pan, pat dry with kitchen paper and fry the apple rings in the same pan until golden brown. Finally, drain the potatoes and sprouts, stir in the milk, mash using a potato masher, and mix in the bacon mixture. Divide your Dutch stamppot among 4 plates, top each with a few apple rings and serve with a succulent rookworst.
Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, which is specifically intended for Dutch emigrants.