Mouthwatering Dutch Vegetarian Lunch: Stamppot with Seasonal Root Vegetables and Herbed Brown Butter Sauce

Allergens

Dairy (in the butter sauce), gluten (if using a specific type of potatoes or stock)

Ingredients

• 500g mixed seasonal root vegetables (carrots, parsnips, celeriac, and kohlrabi)
• 1 large onion, diced
• 2 garlic cloves, minced
• 300g buttery potatoes, peeled and cubed
• 1L vegetable stock
• Salt and pepper to taste
• 60g unsalted butter
• Fresh parsley, thyme, and rosemary, chopped
• Optional: Dutch Gouda cheese, grated, for garnish

Instructions

1. In a large pot, sauté the diced onion and minced garlic in 2 tablespoons of butter until softened and fragrant.
2. Add the cubed buttery potatoes and mixed seasonal root vegetables to the pot. Cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable stock and bring it to a boil. Once boiling, lower the heat, cover, and let it simmer until the vegetables are tender, about 20 25 minutes.
4. While the vegetables cook, prepare the herbed brown butter sauce. In a small pan, melt the remaining butter over medium heat. As the butter starts to foam, gently stir and cook until it turns golden brown and has a nutty aroma. Add the chopped parsley, thyme, and rosemary to infuse the butter with fresh herb flavors.
5. When the vegetables are tender, use a potato masher or immersion blender to blend them slightly while keeping some texture. Season with salt and pepper to taste.
6. Serve the Stamppot in bowls, drizzling generously with the herbed brown butter sauce. If desired, garnish with grated Dutch Gouda cheese.

Chef’s Insight

Choose root vegetables that are in season for optimal flavor and freshness. - Don't skip browning the butter, as it imparts a rich, nutty aroma and flavor to the sauce.

Notes

Feel free to customize this recipe with your favorite root vegetables or herbs.