Luuk Zegers. Resource editor You encounter all the flavours of the world in the WUR community. Resource editor Luuk Zegers takes us to his grandparents’ farm for an old-fashioned Dutch mashed potato dish.
‘As a child I loved staying with my grandparents on the farm. They spoke a local dialect so I could hardly understand what they said. But I still felt at home there: playing outside around the farm, walking Siska the dog in the woods, or riding on the tractor with my grandfather. We often had stamppot for lunch. And I still enjoy it very much, especially in the winter. Serve this stamppot with a nice piece of meat (or a good meat substitute), some gravy or perhaps some apple sauce.’
For four people:
- 1kg floury potatoes, washed and sliced (and peeled if you prefer)
- 1 large carrot, peeled and sliced
- 3 leeks, halved, washed and cut into rings
- 400g runner beans, finely sliced
- A little olive oil, salt and pepper
- Boil the potatoes and carrot in plenty of water until soft.
- Meanwhile, heat some olive oil and fry the leeks for two minutes. Add the runner beans and 150ml of water and cover the pan. Turn down the heat and simmer for 10 minutes.
- Drain the potatoes and keep one cup of the liquid. Mash the potatoes with a masher (a fork will do if necessary). If the puree is too dry, add some of the liquid. You can also add some butter or good-quality olive oil to improve the texture.
- Once the beans and leeks are cooked, add them to the mashed potato, stir well and season with salt and pepper.
