Countries › Netherlands › Vegetable Stamppot - mashed vegetable stew
Vegetable Stamppot - mashed vegetable stew
Stamppot without the meaty sausage topping.
Recipe from all-thats-jas ↗20 min
Prep
20 min
Cook
6
Serves
438 kcal
Calories
13g
Protein
36g
Carbs
28g
Fat
Ingredients
Other
large starchy potatoes (such as Russet or Idaho)2 pieces
small sweet potato (yam)1 pieces
small butternut squash1 pieces
carrots2 pieces
rutabaga1 pieces
onion (finely chopped)1 pieces
garlic cloves (minced)2 pieces
large leek1 pieces
bunch curly kale1 pieces
butter (1/4 cup)4 tablespoons
Salt and pepper to taste1 pieces
A pinch of nutmeg1 pieces
Dutch Rookworst (optional)1 pound
Fresh parsley for garnish (optional)1 pieces
Method
01
Peel and chop potatoes, squash, carrots, and rutabaga into 1-inch pieces. Wash any soil from the leek and kale. Trim any coarse stems, then slice both into ½-inch pieces.
02
Place all the vegetables in a Dutch oven or a large pot and add enough water to barely cover. Bring to a boil then reduce the heat and simmer until vegetables are tender, about 20 minutes.
03
Drain the vegetables well, add butter, then mash but don't purée. Season the stamppot with nutmeg, salt, and pepper.
04
Serve with browned sausages arranged on top, if desired.