Fancy a tasty stew? This creamy Dutch Stamppot is a dish of various mashed vegetables, containing potatoes, sweet potatoes, butternut squash, leeks, kale, carrots, and rutabaga, that is super tasty, wholesome, and easy to make.
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.
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.
Drain the vegetables well, add butter, then mash but don't purée. Season the stamppot with nutmeg, salt, and pepper.
Serve with browned sausages arranged on top, if desired.
Use any vegetables you prefer: parsnip or turnip instead of rutabaga and Swiss chard or Savoy cabbage instead of kale.
This recipe requires lots of peeling and chopping, so I simplified it by cooking everything together for an easy one-pot meal.
Dutch Rookworst is smoked pork sausage similar to Polish Kielbasa. You could also use spicy sausage links like hot Italian sausage or Spanish Chorizo.
You can serve it alongside fish, julienned bacon, pork belly, or stewed meat (omit the meat if you're vegetarian or vegan). Other accompaniments include cheese, pesto, gherkins, roasted peppers, nuts, and pickled onions.
If you cook the vegetables in one pot, make sure to cut them all into equally large pieces.
Let the vegetables drain well before mashing them so that your stamppot is not runny.
You can brown onions in oil first (even use bacon) before adding them to cooked vegetables for added flavor.
Make sure to read additional variations and FAQ in the post above.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used and serving size.