Amayzine

Happy & Healthy

TIME FOR STAMPPOT

Dutch cuisine. Well, what should I say about it... In culinary terms, I'm not really a Dutch person. I politely pass on the boerenkoolstamp, pea soup, and hot lightning with a ‘thank you’. Never liked them either. Just give me a nice curry.

As a child, I pushed the boiled potatoes back and forth ten times, resulting in my mother giving up after several bouts of nausea. I enjoyed eating vegetables; from Brussels sprouts to endive. Cooked, stewed, fried, no problem, just shove it in. But potatoes? Just give those to my neighbor.

Here at the office, they can't wait to put the pot of hearty food on the table. Well, there has to be a difference. Just give me a well-filled salad with warm pumpkin and goat cheese. Summer with a winter twist. Yes, bring it on.

To keep my dear colleagues and you all happy, I have come up with two delicious stamppots with a twist. And no potatoes are involved.

Sweet potato stamppot with arugula, sun-dried tomatoes, and goat cheese

for 4 people

Ingredients:

  • 4 large sweet potatoes (about 1.5 kg), peeled and cut into pieces
  • olive oil
  • 150 grams of arugula
  • 200 grams of soft goat cheese, in pieces
  • 100 grams of sun-dried tomatoes
  • freshly ground black pepper and sea salt

Preparation:

  • Put a pot of plenty of water on the fire and bring it to a boil with some salt.
  • Cook the sweet potato until soft for about 10-15 minutes and drain.
  • Mash the sweet potato with a potato masher.
  • Mix in a splash of olive oil.
  • Stir in three-quarters of the arugula and tomatoes.
  • Mix half of the goat cheese into the puree. Season with pepper and salt.
  • Scoop the stamppot onto the plates. Then distribute the rest of the goat cheese over it and sprinkle with some extra arugula.

Parsnip stamppot with zucchini and crispy fried Parma ham

Ingredients:

  • 12 parsnips (= about 1.5 kilos)
  • one zucchini
  • one red onion
  • clove of garlic
  • a knob of butter
  • 50 ml almond milk (or regular milk)
  • a generous handful of pine nuts
  • 100 grams of Parma ham
  • 150 grams of arugula for garnish

Preparation:

  • Peel the parsnips with a vegetable peeler and cut them into pieces.
  • Put the pieces of parsnip in a pot of boiling water and add a pinch of salt.
  • Cook for about 20 minutes until you can easily poke them with a fork.
  • Meanwhile, briefly toast the pine nuts in a dry frying pan. Then fry the Parma ham until crispy and let it cool on a paper towel (this also removes excess fat).
  • Then cut the zucchini into cubes and chop the red onion.
  • Finely chop the garlic.
  • Heat some olive oil in the same frying pan and sauté the zucchini together with the onion for about 5-7 minutes. Add the garlic in the last minute.
  • Drain the parsnip and mash them.
  • Add a knob of butter and a splash of almond milk.
  • Add the zucchini and pine nuts and mix everything together.
  • Season with extra pepper and salt if necessary and garnish with the arugula.

Will you let me know which one you chose?