In the Netherlands, people eat a lot of mashed potatoes and different vegetables, especially in the Winter, which we call “stamppot”. It is a typical Dutch dish and very easy to make. I think it is delicious! I am showing you a healthy and tasty version with kale that is vegetarian!
- 6 Handfuls of white potatoes and sweet potatoes cut and peeled.
- 500 gr of shredded and washed kale, without the stems.
- olive oil
- optional (vegetarian) cheese
- 3 large diced onions
- 4 handfuls of mushrooms of your choice cleaned sliced.
- 2 tbsp organic soy sauce (or tamari)
- 1 tbsp organic balsamic vinegar
- 300 ml water
- olive oil
- optional: (vegetarian) meat ball (pictures from De Vegetarische Slager that are made with organic soy)
- Cook the potatoes until they are soft, and add the kale on top to steam.
- Get rid of the excess water and mash the kale and potatoes together.
- Take pot of heat and keep lid closed to keep the mash warm.
- For the sauce:
- Stir fry the cut mushrooms and put aside on a plate.
- Then stir fry the onions in the pan you used for the mushrooms, with olive oil, salt, pepper until golden brown.
- Add the soy sauce, water, balsamic vinegar, honey and stir.
- Use a blender to blend it all together.
- Use a sieve to remove the large parts so a sauce remains (the onions you can use for something else like a soup, or stew)
- Taste the sauce and add any of the ingredients to make it taste more to your liking. Extra honey means sweeter, extra salt means saltier, extra balsamic vinegar means more sour, etc, more water means thinner sauce etc.
- Add the mushrooms.
- Let it simmer on lower heat for a while with your (vegetarian) meat balls in this sauce until cooked.
- Serve the mash on a plate, and make a dent in the middle in which you pour the sauce.
- Meatball on the side: Enjoy!
You can use only white potatoes or only sweet potatoes for a twist. Sweet potatoes are healthier.
You can make the mash smoother by adding a bit of butter, or milk, or olive oil.
You can also make the mash smoother by adding dices of your favorite hard cheese and mix it together until they become chewy. It gives a nice surprise of flavor and texture when eating the mash. ( I added organic cheese with rosemary from a local organic farm in my hometown)
It tastes great with some nice organic mustard.