The trick for the perfect stamppot
Autumn, winter, rain and cold; as far as we’re concerned, nothing beats a plateful of steaming, creamy stamppot. Whether you go for kale, Brussels sprouts or endive—or sushi stamppot, this trick is guaranteed to take your stamppot to the next level.
The trick for the perfect stamppot
As is often the case, the trick lies in the magical duo: garlic and onion. Instead of throwing them into the stamppot, I cook them in the milk.
Cut 1–2 (white) onions into large pieces, peel 2–3 (or more) cloves of garlic and flatten them with a knife. Let all of this simmer in the milk for about 20 minutes.
Rules of thumb
In the meantime, prepare your stamppot as you normally would: peel floury potatoes (the rule of thumb is 250 g of potatoes, weighed per person before cooking and unpeeled), boil them, drain them and set them aside for a moment.
How you dress up your stamppot further is entirely up to you, of course. But to give you some guidance: for endive, kale and Brussels sprouts, use 500 g per kg of potatoes; for carrot, use 600 g; and for arugula, use 200 g. Feeling experimental with broad beans, courgette or aubergine? Then use approximately 150–200 g of vegetables per 250 g of potatoes.
Taking it up a notch
Has the milk been simmering for 20 minutes? Strain it, then mix the milk with the rest of the ingredients. Mash away, pimp it up a little with cheese, toasted pine nuts, bacon bits, chorizo, fried onions or butter, and you’re done!
Also read:
- Sushi lovers: this is what your life is still missing
- It’s been researched: eating sushi makes you smarter
- How to host a sushi party at home
