The 5 stamppots that taste better in Spring

Cautiously, we may speak of spring, although it is still quite a bit on the cold side. Therefore, for you, the tastiest spring mash dishes. Not as heavy as your winter mash, but still deliciously nourishing if you've cycled through the icy wind. And vegetarian, of course.

Even though the sun is shining, it remains cold and for now, you can't put away your winter coat yet. I say: mash weather. Mash is no longer the old-fashioned raw endive mash from your mother, although that is still quite tasty. Below are a number of modern variants with fewer carbohydrates and without meat. I deliberately use generous portions because you can freeze the leftovers and that saves you a day of cooking.

Super quick-and-no-desire-to-cook-mash-raw-endive

Buy ready-made mashed potatoes at the supermarket and heat them up in the microwave. Stir in raw endive. Fry vegetarian bacon bits and stir those in as well.

Sweet potato with kale and vegetarian shawarma (vegan)

Sweet potatoes are lower in carbohydrates than regular potatoes, and the sweet taste goes well with the spiciness of the shawarma. Cook 1 kilogram of sweet potatoes until tender. Cook 400 grams of kale for 15 minutes until al dente. Meanwhile, fry the vegetarian shawarma. Drain the water and mash the potatoes with a potato masher. Stir in 100 milliliters of coconut milk and 3 tablespoons of coconut oil. Add the kale and shawarma.

Sweet potato with peas, spinach, walnuts, and goat cheese

The walnuts are indispensable in this recipe because every mash needs a crunch. Cook 1 kilogram of sweet potato until tender in 20 minutes with some salt. Cook the 100 grams of peas for five minutes in a separate pot because you want to keep them nice and al dente. Make a puree from the potato with 100 milliliters of milk and 3 tablespoons of butter. Stir in 300 grams of raw spinach, the peas, 50 grams of walnuts, and 100 grams of soft goat cheese.

Celeriac mash from the oven

In this recipe, you replace half of the potatoes with celeriac for a nice flavor. Bring 500 grams of celeriac and 300 grams of floury potatoes to a boil with some salt until tender. Meanwhile, fry two leeks in rings in butter with the vegetarian bacon bits. Make the puree with 3 tablespoons of butter and 100 milliliters of milk. Then stir in the leeks and bacon bits. Put everything in a baking dish, sprinkle 150 grams of grated cheese on top, and put it in the oven for another 10 minutes at 200 degrees.

Beetroot mash with feta

Make a puree from 1 kilogram of cooked floury potatoes (see the above recipes for how to do this). Meanwhile, cook 400 grams of beetroot. Once they are tender, cut them into small cubes (be careful with your clothing). Stir the cubes into the puree. Crumble 150 grams of feta over the mash and add some fresh mint on top, it looks nice too.