Celebrate King's Day With A Delicious Hutspot! (or Stamppot)

Celebrate King's Day some classic Dutch food. Stamppot is a traditional recipe which I'm excited to share with you. It's a really quick and easy dish that is sure to surprise you, and I'm also sharing my take on a variation called Hutspot which I think is a real game changer.

Lets get cooking Dutch style!

Stamppot Recipe:

3 Large Potatoes (diced)
1 Large Yellow Onion (Half diced, half sliced)
300g Kale
3 Bay Leaves
25g Butter (cold)
Salt and Pepper to taste

Add the potato, onion and kale into a large dutch oven and cover with water.

Add a pinch of salt and pepper and the bay leaves to the pot, and bring the water to a boil.

Simmer for 15min until potatoes are cooked through, remove the bay leaves, drain and return everything to the pot.

Stream dry for a few minutes and then mash everything together with a masher.

Stir in the butter and serve with rookworst.

Hutspot Recipe:

3 Large Potatoes (diced)
400g Carrots (diced)
250g Celeriac (diced)
1 Shallot (finely diced)
2 Red Apples (cubed)
200g Bacon lardons
150ml Double Cream
1 Bay leaf
200ml milk
Butter
Salt

Preheat oven to 180 degrees celsius. Bake apple for 25min until soft but not burnt

Boil potatoes and carrots for about 15-20min until cooked.

Melt butter in a wide pan, add celeriac and cook for 10min until softened, pour in milk and cook for a further 10min. If celeriac is not fully cooked when milk evaporates add a bit more milk and cook for a few more minutes. Discard of excess milk when done.

Fry shallots in butter for 5min until translucent. Add bacon lardons and fry for 5min or until browned.

Gently warm the cream with the bay leaf for 10min, making sure not to let it boil.

Rice the potatoes and carrots into a large bowl, and add a pinch of salt. Use a slicer or blender to chop the celeriac and add to the bowl.

Pour in the cream and mix together until smooth

Mix in the apple and bacon and shallots.

Serve with rookworst.