My parents always gave me the opportunity to taste everything: Asian food, Italian, Mexican, South American, spicy, sweet, sour… Anything you can think of. But at home, our favorite dish was stampot (mash) made with cabbage and potatoes from our vegetable garden.
Harvesting our own vegetables and fruit from the garden was not only easy on the wallet, but it was also better for the environment. We also knew that the produce we grew ourselves was 100% free of pesticides and, as such, was even healthier. In the winter, our vegetable garden would be full of cabbage, beets, potatoes and onions. Because my parents were often quite busy, they didn’t always make the most elaborate meals. During the week, they’d often just wash, cook and mash vegetables – easy peas and super nutritious. I still love to eat stampotje, but now I make it just a little differently, with sweet potatoes (yams) instead of potatoes, for example. You might be wondering why I wouldn’t just use ‘normal’ potatoes. It’s because sweet potatoes are full of vitamin C, they’re amazingly sweet and they’re better for you. They don’t cause as dramatic a spike in blood sugar as potatoes do and they are rich in beta-carotene. I combine them here with cauliflower, but you can also do things the traditional way and use kale. If you save your kale, you can always make a pesto to eat with crackers, in a salad or with pasta.
3 to 4 pers.
1 head of cauliflower (400 g, 1 ¼)
2 sweet potatoes (yams) (600 g, 4 cups)
250 g mixed seasonal mushrooms
2 large carrots (180 g, 1 ¼ cup)
1 organic vegetable bouillon cube
1 large red onion
coconut oil, for frying
2 cloves garlic
sea salt and black pepper, to taste
1 tbsp mustard
1 tbsp tamari (Japanese gluten-free soya sauce)
½ tsp cayenne pepper
Wash the vegetables and mushrooms. Cut the cauliflower into florets and chop the stalk. Slice the carrots into rounds. Boil the cauliflower, carrots and sweet potatoes (yams) separately and drain, reserving about a cup of the cooking liquid from the sweet potatoes. Crumble the bouillon cube into the cup of cooking liquid and stir until dissolved.
In the meantime, chop the onion and sauté until glassy in about a tablespoon of coconut oil in a frying pan. Peel the garlic and press (using a garlic press) into the sautéed onion. Transfer to a plate and keep separate from the other ingredients until it is time to combine. Slice the mushrooms and sauté in a tablespoon of coconut oil in the same frying pan. Let the moisture cook off and season to taste with salt and pepper. Mash the sweet potatoes, adding the cooking liquid/bouillon mixture and onions until fine. Mash the remainder of the vegetables coarsely. Add the vegetables to the sweet potato puree and mix to combine. Season the mash with mustard, tamari, cayenne pepper and black pepper. Season to taste. Garnish the mash with the sautéed mushrooms.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!