Traditional Dutch Spruitjesstamppot Recipe

Ingredients

1 kg of potatoes
500 grams of Brussels sprouts
1 large onion
150 grams of bacon
100 ml of warm milk
1 tablespoon of butter
Salt to taste
Pepper to taste
Nutmeg to taste

Steps and instructions

Peel and cut the potatoes into quarters, then put them in a large pot.
Add enough water to the pot to cover the potatoes, then bring it to a boil.
Cook the potatoes for about 20 minutes, or until they are soft.
While the potatoes are cooking, clean the Brussels sprouts and cut them in half.
Chop the onion and cut the bacon into small pieces.
In a frying pan, cook the bacon until it's crispy. Remove the bacon from the pan and set it aside.
In the same pan, sauté the onion until it's transparent.
Add the Brussels sprouts to the pan and cook them for about 10 minutes, or until they're tender.
When the potatoes are done, drain the water and mash them with a potato masher.
Add the warm milk and butter to the potatoes and mix until well combined.
Stir in the cooked Brussels sprouts, onion, and bacon.
Season the mixture with salt, pepper, and nutmeg.
Serve the Spruitjesstamppot while it's still hot.

Tools for making

Potatoes - You will need a knife and cutting board to peel and cut the potatoes.
Large pot - This will be used to boil the potatoes.
Frying pan - You will use this to cook the bacon, onion, and Brussels sprouts.
Potato masher - This utensil will be used to mash the cooked potatoes.
Measuring cup - You will need this to measure the warm milk.
Stirring spoon - A spoon will be needed to mix the ingredients together.
Salt shaker - This will be used to season the dish with salt.
Pepper mill - You will use this to add freshly ground pepper to taste.
Grater - A grater will be needed to grate nutmeg for seasoning.

Recipe variations

Vegetarian/Vegan option: Omit the bacon and add roasted mushrooms or diced tofu as a substitute.
Cheesy twist: Mix in grated Gouda or Parmesan cheese to the mashed potatoes before adding the Brussels sprouts.
Herb-infused: Add chopped fresh herbs such as parsley, thyme, or rosemary to the mashed potatoes for added flavor.
Spicy kick: Sprinkle red pepper flakes or paprika to add a bit of heat to the dish.
Sweet and savory: Incorporate caramelized onions or roasted apples to introduce a hint of sweetness to the stamppot.
Creamy alternative: Replace the warm milk with cream or sour cream for a richer and creamier texture.
Crunchy topping: Sprinkle crispy fried onions or toasted breadcrumbs over the stamppot for added texture.
Extra vegetables: Mix in other cooked vegetables like carrots, peas, or green beans for added variety and nutritional value.
Gluten-free option: Substitute regular floury potatoes with gluten-free potatoes or use a gluten-free flour alternative for thickening the dish.

Recipe overview

Spruitjesstamppot is a hearty and warming Dutch dish perfect for those chillier days. This traditional recipe combines the earthy flavors of Brussels sprouts and potatoes, with the added richness of bacon and onions. You'll find this meal both satisfying and comforting, with its smooth and creamy potatoes wonderfully contrasted by the slight crunch of the Brussels sprouts. The saltiness of the bacon and the subtle hint of nutmeg further enhances the taste. The process of making this dish is straightforward and rewarding, so even beginners in the kitchen will enjoy making it. From boiling and mashing the potatoes, to sautéing the sprouts, onions and bacon, you'll find each step simple and worthwhile. The end result is a tasty and nutritious meal that will fill you up and make you feel cozy from the inside out. Enjoy this taste of Dutch cuisine right in your own home!

Common questions

Can I use frozen Brussels sprouts instead of fresh ones?
Yes, you can use frozen Brussels sprouts for this recipe. Just make sure to thaw them before cooking.
Can I substitute another type of vegetable for Brussels sprouts?
While the traditional recipe calls for Brussels sprouts, you can substitute them with other green vegetables like kale or spinach if desired.
Can I use a different type of meat instead of bacon?
Absolutely! You can use other types of cured or smoked meat such as pancetta or ham instead of bacon.
Do I have to peel the potatoes?
Peeling the potatoes is recommended for a smoother texture, but you can leave the skin on if you prefer a more rustic stamppot.
Can I make this recipe ahead of time?
Yes, you can prepare the stamppot ahead of time and reheat it when ready to serve. Just make sure to store it in an airtight container in the refrigerator.
Is this recipe suitable for vegetarians?
This specific recipe includes bacon, so it is not suitable for vegetarians. However, you can omit the bacon or replace it with vegetarian bacon alternatives to make it vegetarian-friendly.
Can I freeze the leftovers?
While it is possible to freeze the leftovers, keep in mind that the texture of the potatoes may change slightly upon thawing and reheating. It is best to consume the stamppot fresh for the best taste and texture.

Serving dishes and utensils

Potato masher - Used to mash the cooked potatoes.
Large pot - Used to cook the potatoes.
Frying pan - Used to cook the bacon, onion, and Brussels sprouts.
Knife - Used to peel and cut the potatoes, as well as chop the onion.
Cutting board - Provides a surface for cutting and chopping ingredients.
Colander - Used to drain the water from the cooked potatoes.
Measuring cup - Used to measure the warm milk.
Spatula - Used for stirring and mixing ingredients.
Salt and pepper shakers - Used to season the dish.

Origin stories

Spruitjesstamppot, a hearty Dutch dish, brings together the simplicity of mashed potatoes and the rich, strong flavor of Brussels sprouts. It's a staple during the colder months in the Netherlands, providing warmth and comfort. Interestingly, Brussels sprouts, despite their naming, are not from Brussels, Belgium, but are believed to have been cultivated in Ancient Rome. They found their way to the Netherlands, where their hearty nature made them a popular addition to stamppot, a traditional dish often eaten in the winter. As for the 'stamppot' style of cooking, it dates back to the 17th century and is a classic example of Dutch cuisine's no-nonsense, hearty and comforting style. So, while enjoying your Spruitjesstamppot, you're not just enjoying a delicious meal, you're partaking in a bit of Dutch history and culinary tradition!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.