Stamppot (English: Mash pot) is a traditional Dutch dish made from a combination of potatoes mashed with one or several vegetables. It is typically eaten during Winter time.
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Have a taste of stamppot with sweet potatoes and zucchini.
Sweet potato or bataat (Ipomoea batatas) is a plant from the Convolvulaceae family. It is, unlike the name suggests, no family of the potato, which belongs to the nightshade family. The sweet potato is an inulin-containing tuber, a thickening of the roots. You can find the sweet potato on the seventh place in the list of most important food crops in the world and on the fifth place in developing countries, after rice, wheat, corn and cassava.
A sweet potato tastes sweet and spicy and it fits well in both savory and sweet dishes.
Stamppot with Sweet Potato and Zucchini
Surely, in Autumn and Spring stamppot (mash pot) should be on the menu as well! Even though you aren’t a real lover of stamppot. Can you imagine to prepare a delicious combination with this sweet potato? As you know the base of a stamppot is mashed potatoes, but it can also be prepared with sweet potatoes, parsnips or celeriac.
I like to eat stamppot with sweet potatoes as a basis. Especially, if you do not cook the vegetables to a boil, but wok these vegetables first, before putting them into the stamppot.
For an extra bite you can garnish this stamppot dish with some nuts.
Ingredients for 2 people, multiply ingredients for more people
- 550 grams of organic sweet potatoes, peeled and cut into pieces;
- 1 organic red onion, peeled and chopped;
- 1 organic zucchini, washed and cut into cubes;
- ½ tablet of gluten-free herbal broth;
- 1 cup of water;
- 20 grams of roasted pecans for garnish;
- 1 tsp. of organic smoked paprika;
- 2 tbsp. of olive oil to wok;
- Pinch of white pepper;
- Salt as needed.
- Bring the pre-cut sweet potatoes to a boil in plenty of water with a pinch of salt and leave on for about 15 minutes on low heat until you can poke them with a fork.
- In the meantime heat the 2 tbsp. of olive oil in a wok. Fry the chopped onion briefly, then add the zucchini cubes and season with a pinch of pepper. Fry the zucchini for about 5 minutes and then add ½ tablet of gluten-free herbal broth with a cup of water. Bring to a boil and let it simmer on low heat for 10 minutes with a lid on the wok.
- Briefly roast the pecans in a frying pan without oil.
- After 15 minutes, pour the moisture from the potatoes into a measuring cup. Mash the potatoes with a stamppot masher and make it smooth and nice with the cooking liquid of the zucchini mixture. Season the potatoes with the smoked paprika and possibly some white pepper and if add salt as needed.
- Now stir in the zucchini mixture through the potatoes and than crush this slightly as needed.
- Put the stamppot on your plate and you can garnish it with the roasted pecans.
Tip: You can serve Rucola salad as a side dish.
Enjoy your meal!
Let me know about your stamppot experiences and do share your stamppot inspirations in the comments.