Recipe: top chef Robert Kranenborg’s favourite stamppot
To celebrate the new Dutch potato harvest, top chef Robert Kranenborg is making the largest potato stamppot in the Netherlands on Thursday, 8 October 2020. He will be handing out a thousand portions of his favourite stamppot at Westerliefde in Amsterdam. The endive stamppot with grilled vegetable gravy is vegetarian, suitable for young and old, and everyone can come and collect a free corona-proof portion. For anyone who wants to make it at home: we’re sharing the recipe!
Robert Kranenborg started working in his father’s restaurant in Apeldoorn as a kitchen assistant when he was ten years old. From there, he quickly moved on to renowned restaurants such as three-Michelin-starred L’Oustau de Baumanière in Provence, La Grand Véfour in Paris and the Amstel Hotel in Amsterdam. In 2001, he got the opportunity to start his own restaurant: Vossius. In 2016, Robert Kranenborg was appointed Knight of the Order of Orange-Nassau for his overall contribution to Dutch gastronomy. That’s a stamppot worth recreating, right?
The secret: vinaigrette
The endive stamppot with vegetarian gravy is one of Kranenborg’s home favourites. ‘I love the combination of raw and cooked. I dress my endive with a little vinaigrette for extra freshness.’
How to make top chef Robert Kranenborg’s favourite stamppot
- Step 1: Potatoes
Peel the potatoes and cover them with water. Bring the potatoes to the boil and cook until tender, for approximately 20 minutes. Let them steam-dry briefly. - Step 2: Make the vinaigrette
Make a vinaigrette with mustard, pepper, salt, vinegar and rapeseed oil. - Step 3: Endive
Cut the endive and wash it in ice-cold water. This makes the endive extra crisp. Dry it in a salad spinner or by shaking it out in a clean tea towel. - Step 4: Mix
Cut the butter into small cubes. Dress the endive with the vinaigrette and mash it through the still-hot potatoes.
How to make the grilled vegetable gravy
- Preheat the oven to 200 degrees.
- Step 1: Celeriac
Mix 375 grams of celeriac, cut into pieces, with oil and roast in the oven until dark brown (± 30 minutes). Then mix the celeriac with one litre of water. Bring the water to the boil and remove it from the heat. Leave the pan to infuse for at least half an hour with the lid on. - Step 2: Finish the gravy
Now heat the oil in a pan. Fry the shallot, carrot, celery and the remaining celeriac until lightly caramelised. Add the tomato and allow the pan to cook dry gently. Strain the celeriac liquid into the rest. Let everything cook slowly and reduce. Pour the sauce through a sieve. You can reduce the sauce further to intensify the flavour. Once you have the desired result, season the sauce with sherry vinegar and salt. You can optionally thicken the sauce with cornflour.
Fancy joining us for a bite?
You are very welcome at Wseterliefde from 12.00 noon to take a portion home. You can register via aardappels.nl/stamppot (until 6 October). They will deliver a portion for the whole family (2 adults, 2 kids) in Amsterdam with the help of ebakkie.
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