Spring stamppot
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
I love it when a local food seems to capture the national identity. I can't think of a better example than the Dutch stamppot. Literally translated, stamppot is smash-pot, and that's an accurate description. A variety of vegetables, always including potatoes, are boiled together then smashed together with a few other ingredients for a one-pot dinner. It's a practical, honest and straightforward--- but not particularly elegant--- food. Typical Dutch! This stamppot can be a vegetarian meal in itself or can accompanied by any kind of grilled meat.
Course:
Main Course
Cuisine:
Dutch
Servings: 4
Ingredients
- 1 c soft-leaf lettuce such as Bibb
- 1 1/2 lb large potatoes
- 1 c frozen peas
- 4 spring onions
- 3 stalks fresh dill
- 4 oz sour cream
- 1/4 c milk
Instructions
-
Peel and quarter the potatoes. Add to a large pan and cover potatoes with water. Add 1 t salt to water. Bring to a boil over high heat. When boiling, turn heat to medium and set timer for 18 minutes.
-
In the meantime, chop the spring onions, using all white and light green parts. Pluck the dill leaves from the stems and chop fine.
-
After the 18 minutes is up, add peas to potatoes and boil a further 2 minutes.
-
Pour off all but about 1/4 c of the potato cooking water, taking care not to lose the peas.
-
If you have a potato masher, use that to smash the potatoes and peas. If not, a large fork will do. Take care to leave plenty of lumps, a stamppot is not a smooth puree.
-
When the mixture is sufficiently smashed, add the spring onions, dill, and sour cream, milk and mix through.