3x stamp once differently

Since childhood, I pushed away these cold winter months the plates of stamppot. My mother could put the craziest casseroles and fish dishes in front of me, but for traditional Dutch food, I turned up my nose. Even now, you won't make me happy with a plate of hearty hutspot or boerenkoolstamp. Still, I can appreciate a plate of stamppot, but it has to be just a little different. No idea what to cook tonight? Stamppot therefore.

Vegan pumpkin hutspot with feta and almonds

• 25 grams of butter
• 3 chopped onions
• 1 pumpkin, diced
• 1 kg floury potatoes
• 100 ml Greek yogurt
• 200 grams of feta
• 1 tsp dried oregano
• a handful of roasted almonds

1. Melt the butter in a large pan and sauté the onion.

2. Add the pumpkin cubes and fry them for a few minutes.

3. Peel the potatoes, cut them into cubes, and add them to the pumpkin.

4. Add enough water until the potatoes are submerged.

5. Bring to a boil and let simmer for 20 minutes over medium heat.

6. Drain the potatoes.

7. Mash the potatoes and add the yogurt.

8. Season with salt and pepper.

9. Fry the almonds in a dry frying pan over medium heat until crispy.

10. Chop the almonds coarsely.

11. Serve the stamppot on plates, crumble some feta over it, and top with the almonds and oregano.

Hearty Brussels sprouts stamppot that will make your loved one very happy

• 500 grams of potatoes, peeled and cut into pieces
• 500 grams of Brussels sprouts, cleaned and halved
• 1 leek, sliced
• 1 jalapeño or green pepper
• 150 grams of bacon bits
• 2 tsp 5 spice (five spice mix)
• splash of cream
• 4 quality sausage links
• salt and pepper

1. Bring the potatoes to a boil in plenty of water. When the potatoes have been boiling for five minutes, add the Brussels sprouts and sliced leek.

2. Cook for another 10 to 15 minutes.

3. Drain the potatoes and vegetables and return them to the pan.

4. Fry the bacon bits in a dry frying pan until crispy.

5. Heat a knob of butter and fry the sausages, seasoning them.

6. Mash the potatoes and add the cream. Season with salt, pepper, and also add the 5 spice.

7. Finely chop the pepper and stir it together with the bacon bits into the stamppot.

8. Serve the stamppot with the sausages.

Stamppot of parsnip and celeriac with mushrooms and truffle

• 1 celeriac
• 2 parsnips
• 2 handfuls of forest mushrooms
• olive oil
• clove of garlic, finely chopped
• 450 grams of leaf spinach
• splash of (almond) milk
• knob of butter
• salt and pepper
• truffle oil or fresh truffle
• parsley

1. Peel the celeriac and parsnip, cut them into cubes, and cook them until just tender.

2. Sauté the forest mushrooms in some olive oil with the garlic. Remove the mushrooms from the pan and then stir-fry the spinach in the same pan.

3. Mash the vegetables with a piece of butter and the milk until smooth and stir in the spinach. Season with pepper and salt.

4. Place the forest mushrooms on top of the mashed potatoes and shave some truffle over it or drizzle with truffle oil.

5. Garnish with fresh parsley.

Image source: Pinterest