Classic 'Stamppot' with Amsterdam's Own Brandt & Levie Sausage
with onion chutney, tomato & fresh herbs
The 'stamppot' is a beloved Dutch classic that is still enjoyed all over the Netherlands. For this version, what better way to celebrate 750 years of Amsterdam than with a sausage from Amsterdam's very own Brandt & Levie? A no-brainer, if you ask us!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Tomato
200 g
Potatoes
½ piece
Parsnip
40 g
Onion chutney
25 g
Grated cheddar
(Contains: Melk (inclusief lactose))
1 piece
Carrot
5 g
Fresh flat leaf parsley & chives
1 piece
Pork sausage with marjoram & garlic
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
1 teaspoon
Mustard
¼ piece
Low sodium vegetable stock cube
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Thoroughly wash the potatoes, carrot and parsnip (see Tip).
- Quarter the potatoes and then cut the parsnip and carrot into 2cm chunks.
Tip: you can peel the vegetables if preferred.
- Transfer the vegetables to a large pot or saucepan and cover with water, then crumble in the stock cube (see pantry for amount).
- Bring to a boil and cook for 20 minutes, then drain.
- Mash the vegetables with a splash of milk and a knob of butter.
- Stir in the cheddar and mustard, then season to taste with salt and pepper. Set aside until serving, covered.
- In the meantime, finely chop the fresh herbs.
- Cut the tomato into wedges.
Did you know... tomatoes are a good source of the antioxidant lycopene. Antioxidants protect our cells and organs against free radicals, which are harmful substances produced by UV radiation and air pollution.
- Heat a drizzle of olive oil in a frying pan and fry the sausage for 2 - 3 minutes until evenly browned.
- Add the tomato, cover with the lid and allow to cook for 8 - 10 minutes over medium heat, turning regularly.
- Serve the mash topped with the sausage and tomato, along with their cooking juices if preferred. Garnish with the fresh herbs and serve with the onion chutney.
