CONTENTS
Chicory Mash Pot
(Dutch: Witlof stamppot)
This vegetarian chicory mash pot is a classic Dutch dish, perfect for the colder months. Chicory, a vegetable widely enjoyed in the Netherlands, is particularly abundant during winter and early spring. Its slightly bitter taste pairs wonderfully with creamy mashed potatoes, creating a surprisingly flavourful combination. This dish is easy to prepare, nutritious, and ideal for those looking for a vegetarian twist on a traditional Dutch meal.
Ingredients
Makes 2 servings
- 400 g potatoes
- 1 parsnip
- 1 zucchini
- 1 vegetable bouillon cube
- 100 g grated plant-based cheese
- 2 tablespoons olive oil
- 3 chicory heads
- 30 g smoked almonds
- Salt
- Pepper
Instructions
Preparation time: 55 minutes
- Prepare the potatoes and parsnip: Peel the potatoes and parsnip using a vegetable peeler and cut them into large chunks.
- Cut the zucchini: Cut the zucchini into large chunks and rinse all the vegetables.
- Cook the vegetables: Boil the potatoes, parsnip, and zucchini in a pot of boiling water with the bouillon cube for 10–12 minutes, or until tender. Drain well.
- Sauté the chicory: Wash the chicory, slice it in half lengthwise, then cut into strips. Heat the olive oil in a frying pan and sauté the chicory for 5–10 minutes. The longer you cook it, the softer it becomes. Taste to find your preferred texture.
- Mash the mixture: Mash the potatoes, zucchini, and parsnip until smooth. Add the grated plant-based cheese and season with salt and pepper.
- Combine: Stir the sautéed chicory into the mash.
- Garnish: Coarsely chop the smoked almonds and sprinkle them over the mash pot for garnish.
- Serving suggestions: Serve this mash pot with a fresh salad or crusty bread. For extra flavour, add a splash of mustard or a hint of spicy sambal.
ZERO WASTE TIPS
- Use the whole chicory: Avoid cutting off too much of the base and incorporate the outer leaves into the mash pot to prevent waste.
- Cook potatoes with skin: Boiling the potatoes with their skins retains more nutrients, saves time, and reduces waste while also adding flavour.
- Choose loose ingredients: Opt for loose vegetables like chicory, potatoes, and parsnip instead of pre-packaged options to minimize plastic waste.
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