One of the most Dutchiest (is that even a word?) things there is, is a national dish called ‘ stamppot’. Basically it’s a one pot dish of mashed potatoes and veggies. One of my faves and in my opinion appropriate year round. Why? Because you can do with it as you please, mashing veggies of whatever season in it.
I tried to find a proper translation but couldn’t really find it. It went from stew (which it’s not) to hotchpot (which had no recognizable image search results whatsoever). So I’m sticking to stamppot. As mentioned above ‘ stamppot’ is a one pot dish of mashed potatoes with usually leavy greens and some sort of meat.
This time we’ll use fennel and leek. Admittedly I had some leek lying around and the fennel was calling me from its stand. Being such a good listener I bought it of course, without knowing what to even do with it.
The good thing about stamppot is, is that you can almost use any vegetables in it. Which is its art at the same time, working out well almost every time. You can do endless variations, which is the main reason why I never make the same stamppot twice (except for the traditional recipes) of course. And maybe because I simply forget what I’ve used most of the time. So this foodblog turns out to come in handy. HA!
The anise like flavour of fennel turns out quite well with leek and an apple for a little sweet freshness. My kind of flavour. Nice with sausage or a chicken bread panfried with salt, pepper and a squeeze of lemon. Or fish. Or bacon. Or no meat. Or, or, or.
For a fennel stamppot for two:
- 1 fennel (wafer-thin slices)
- 1 leek (finely chopped)
- 1 apple (cut in fine strips)
- Half kg potatoes (peeled and in halves)
- 1 egg butter
- Place the potatoes in a sauce or soup pan in water . Add salt and bring to a boil, let ik cook for 10-15 minutes.
- Steam the fennel and leeks above the the potatoes in the last few in the last few minutes and set them aside.
- Check if the potatoes are cooked by poking a fork. Easy poke? Done and drain. If not leave for antoher 1-3 minutes while frequently checking.
- Mash the potatoes until smooth together with the egg and some butter. Season with salt, paper and shaved nutmeg. In stead of the egg you can also use a splash of warm milk.
- Now stir in the fennel, leek and apple. Have a taste every now and then to see if it needs more season.
P.s. don’t know how the bleep to cut a fennel? No worries, I’ll happily explain. Rule for fennel is, the thinner the tastier. Especially raw.
- Rinse under cold water.
- Check for and remove any brown spots using a peeler.
- Cut of the bottom and the tops. You can keep the weird looking leafy stuff for garnishing.
- It’s now easy to cut the fennel in half and finely slice it using a sharp knife, a mandolin slicer or processor.