'Stamppot' with an Asian-Inspired Twist
with sweetheart cabbage, coconut milk & a jammy egg- Ei
- Soja
- Gluten
- Tarwe
- Sesamzaad
- Gluten
- Pinda's
- Noten
- May contain traces of allergens
Recipe developer Selma: "These kinds of fusion recipes are my favourite recipes to come up with! I myself am not really a fan of stamppot, but I am a lover of Asian cuisine, so I thought it would be fun to combine the two."
Ingredients
250 g
Potatoes
⅓ sachet(s)
Green curry spices
1 piece
Egg
(Contains: Ei)
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
15 milliliters
Coconut milk
5 milliliters
Soy sauce
(Contains: Soja, Gluten, Tarwe)
10 g
Crispy fried onions
(Contains: Sesamzaad, Gluten, Pinda's, Noten, May contain traces of allergens, Tarwe)
10 g
White miso paste
(Contains: Gluten, Tarwe, Soja)
200 g
Chopped sweetheart cabbage
½ bunch
Scallions
Not included in your delivery
1 tablespoon
[Plant-based] butter
30 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan. Peel the potatoes and cut into rough chunks, then boil for 12 - 15 minutes until done, covered.
- Boil the eggs alongside for 4 - 8 minutes (see Tip).
- Meanwhile, finely chop the scallions and separate the white part from the greens.
Tip: adjust the cooking time if necessary so as to boil the eggs to your liking.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the cabbage with the green curry spices for 6 - 7 minutes, then remove from the pan and set aside.
- Melt another knob of butter in the same pan and fry the white part of the scallions for 4 - 5 minutes over medium-low heat.
- Add the East Asian-style sauce and the water (see pantry for amount).
- Allow the sauce to reduce gently for 4 - 5 minutes.
- Meanwhile, drain the eggs and potatoes. Rinse the eggs under cold water to stop them from cooking further, then set aside.
- Mash the potatoes with the coconut milk, being sure to add it gradually.
- Stir the cabbage, miso paste* and soy sauce into the mash. Season to taste with salt and pepper.
*Take care, this ingredient is salty! Use as preferred.
- Peel the eggs and cut them in half.
- Serve the stamppot on plates and top with the sauce. Serve the egg alongside.
- Shortly before serving, garnish with the crispy onions and the scallion greens.
