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

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. 1

   In a large pot, sauté the diced onion and minced garlic in 2 tablespoons of butter until softened and fragrant.

2. 2

   Add the cubed buttery potatoes and mixed seasonal root vegetables to the pot. Cook for 5 minutes, stirring occasionally.

3. 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. 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. 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. 6

   Serve the Stamppot in bowls, drizzling generously with the herbed brown butter sauce. If desired, garnish with grated Dutch Gouda cheese.