In honor of our recent trip to the Netherlands, I wanted to share a Dutch Stamppot recipe.
Stamppot is a smashed potato dish, very similar to mashed potatoes. Stamppot is usually made by mashing additional vegetables with the potatoes, then serving them with sausage. I have had variations of stamppot on multiple occasions while visiting the Netherlands, and it is a delicious clean eating dish!
My sister and her husband who live in the Netherlands subscribe to Marley Spoon, which is a meal delivery service that sends you all the ingredients you need for specific meals each week. It’s a big time-saver for busy lifestyles. Plus, it’s also a lot of fun because it gets you cooking things you otherwise wouldn’t try.
The funniest part though is that all the recipes my sister receives are in Dutch, and none of us know Dutch. So, we stand over the recipes with our phones, using the Google Translate app to try and discern each step. There are always sentences that don’t translate well so there’s definitely a good bit of guessing involved as well. (Side note: I wrote about all the incredibly helpful but little-known ways you can use Google Translate and other travel apps if you’re interested!)
While I was visiting the Netherlands these last two weeks, one of the Marley Spoon meals I made for us was a Stamppot recipe. Aside from the translating, it was very easy to put together. We enjoyed it so much that I decided to share my adapted stamppot recipe here! I’ve altered the recipe a bit from Marley Spoon’s version to use all real food (not processed) ingredients.
If you’re on the Whole30:
You can easily make this recipe compliant with the Whole30! The biggest thing to know is that you need to be choosy with the kind of sausage you buy. If you’re on a Whole30, read this super helpful post by Life Health HQ: Where to Find Whole30 Compliant Sausage.
Stamppot is a Dutch smashed potato dish similar to mashed potatoes, and served with sausage. This Dutch stamppot is a delicious clean eating dish that is Whole30 compliant and gluten-free.
- 2.5 lbs Russet potatoes
- 2 parsnips, peeled
- 2 onions
- 1 bunch fresh parsley
- 1 1/2 cups beef stock
- 3 tbsp tapioca starch
- 1 lb sausage, such as Dutch Rookworst
- 20 oz shredded cabbage
- olive oil
- 2 tbsp butter or ghee
- coarsely ground salt and pepper
Chop potatoes and peeled parsnips into small pieces. Put them in a large saucepan, fill to cover the vegetables with water, add some salt, and bring to a boil. Boil 15-20 minutes.
Meanwhile, cut the onions into thin half rings and chop leaves from the parsley stems.
Heat olive oil in a large skillet, and cook the onions on medium heat 4-5 minutes until soft. Add beef stock and tapioca starch to the skillet, stir, and bring to a boil. Let it boil and continue to stir for 5-7 minutes, or until the gravy is your desired thickness.
Drain the potatoes and parsnips, and add 2 tbsp. butter or ghee to the pot with the cooked potatoes and parsnips. Mash with a potato masher, and stir in half the chopped parsley. Season with coarsely ground salt and pepper to taste.
Heat olive oil in a large saucepan and sauté sausages on medium heat until cooked. Or, cook sausage according to package instructions.
In a medium sized saucepan, add shredded cabbage and cover with water. Bring to a boil and cook on medium heat 3-4 minutes. Drain cabbage and season with salt and pepper to taste.
Serve the mashed potatoes and parsnips with onions and gravy on top, sausages and cabbage on the side. Sprinkle the remaining fresh parsley on top. Enjoy!
