Stamppot is a traditional Dutch dish consisting of mashed potatoes with vegetables, usually some type of leafy greens. In this recipe, we made a wild version of stamppot using mashed Jerusalem artichokes and wild garlic leaves.
A classic way to serve this dish is to form a “well” of stamppot filled with gravy in the middle and sprinkled on top with small pieces of crunchy bacon. We used wild versions of vegan bacon and gravy we described in earlier recipes.
Jerusalem artichokes stamppot
Servings: 2 people
Equipment
- 1 pot
- 1 Knife
- 1 cutting board
- 1 Peeler
- 1 potato press
Ingredients
- 500 g Jerusalem artichokes
- 20 g Wild garlic leaves
- 75 ml Milk
- 2 tbsp Oil
Toppings
- 20 g Witch's Bacon (https://chefofnature.com/?p=1630)
- 100 ml Wild gravy (https://chefofnature.com/?p=780) the chicory root can be substituted with Jerusalem artichokes.
Instructions
Prepare stamppot
- Clean and peel Jerusalem artichokes.
- Cut them into pieces and put into a pot with cold water.
- Cook artichokes until they are soft.
- In a meantime, cut wild garlic.
- Drain cooked artichokes. Smash them with potato press.
- Add milk, oil, and wild garlic. Mix all well.
- Warm the stamppot.
Toppings
- Create a rind with the stamppot mash. Pour the gravy inside. Sprinkle with Witch's Bacon.
