One of the main features of Dutch cooking is its warmth and heartiness, and Stamppot, (literally “Mash Pot”) is one of the best examples of this. It’s a dish of mashed potatoes combined with root vegetables, like turnip, carrot and onion, but it can also include dark, leafy greens like kale or spinach.
Stamppot is such an old dish (probably from the15th century) that no one is entirely sure of its origin, but it has become a staple of Dutch cuisine. It’s perfect to try for dinner on a relaxed winter evening.
When coming on our Netherlands cruise this coming August, we will feature Dutch cuisine. We will also have our modern kosher cuisine plus many old favorites.
- Pareve Margarine
- Oat milk
- Seasonings – Bay leaves, salt, pepper and nutmeg.
- Sausage – we cannot use the type of sausage traditionally served with this dish. We recommend a juicy beef sausage or, if it’s to your taste, merguez.
- Chop potatoes into one inch cubes, roughly chop the shallots, peel the garlic and cut the kale into ½ inch strips. Add them to a large pot, cover with cold water, add salt and bay leaves and bring to a boil. Cook for about 20 minutes until the veggies are soft.
- While the veggies are boiling, grill, steam or sauté the sausage.
- Drain off the water and remove the bay leaves. Add in margarine, oat milk, salt, pepper and nutmeg. Mash everything with a hand masher.
- Serve, top with sliced sausage, and give each serving a drizzle of olive oil.