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Home Knolselderijstamppot met rookworst

Stamppot Autumn Winter Comfort food Dutch Quick Family

Celeriac stamppot is exactly the kind of dish you wait for in autumn and winter. The celeriac gives the mash a subtle, nutty flavor that makes it a bit more interesting than ordinary mashed potatoes. Use a good potato masher to mash everything nicely smooth, because a silky, creamy texture really completes this dish. Serve with a steaming smoked sausage and put it on the table together for a meal that will make everyone happy.

Recipe

Celeriac and potato stamppot with smoked sausage

A creamy stamppot of potatoes and celeriac, served with juicy smoked sausage. Comfort food at its best for cold days.

Course	Main course
Kitchen	Dutch
Servings	4 servings

Preparation time

Preparation time	10 min
Total	35 min

Equipment

Potato masher
Large pot
Second pan for the smoked sausage
Colander
Cutting board
Paring knife

Ingredients

800 g floury potatoes
400 g celeriac
1 smoked sausage (approx. 300 g)
50 g unsalted butter
100 ml whole milk, warm
Freshly grated nutmeg to taste
Salt and pepper to taste
Chives for garnish (optional)

How to make celeriac and potato stamppot with smoked sausage?

Peel the potatoes and the celeriac and cut them into even pieces of about 3 cm.
Place the potatoes and celeriac together in a large pot, add a generous pinch of salt and cover with water. Cook until tender in about 20 minutes.
Put the smoked sausage in another pan with hot (not boiling) water and let it warm gently for 15 to 20 minutes over low heat. Do not let the water boil, otherwise the sausage may split.
Drain the potatoes and celeriac and let them steam for a minute in the pot.
Add the butter, warm milk and a generous amount of nutmeg. Mash everything with the potato masher until you have a smooth, creamy mass. Taste and season with salt and pepper.
Slice the smoked sausage or serve it whole alongside the stamppot. Spoon the stamppot onto plates and optionally garnish with some chives or a knob of butter.

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The celeriac is the quiet star of this recipe. It gives the stamppot body and flavor without you having to do much. Make sure your masher is sturdy enough to get through the celeriac, because that makes the difference between a lumpy and a truly creamy stamppot. A good tool works faster, and you'll notice that straight away.

Want to vary it? Add some coarse mustard to the stamppot for extra kick, or stir in a spoonful of crème fraîche at the last moment for a creamier version. This dish is also great for leftovers: the stamppot tastes just as good the next day when fried into little patties in a frying pan as it does freshly mashed.

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