Dutch Spinach & Potato 'Stampot' with veggie meatball and pepper & red wine gravy
This one is a delicious winter treat, nourishing and filling, and also very affordable and easy! I have used the vegetarian slager's big veggie meatballs, which you can get at Jumbo, Ekoplaza and some co-ops, or at their store in the Hague. It's delicious! You can also use the smaller ones available at all other supermarkets, of which I think the Tivall ones from Albert Heijn are the tastiest. The main stampot can be made vegan by using non-dairy replacements of choice, and it is very tasty just with gravy, or you could look for a vegan meat replacement like a seitan steak if preferred. You can also experiment with adding other vegetables to the stampot, like root vegetables or curly kale (boerenkool), or red onions. Enjoy this traditional belly warmer!
Serves: 4, preparation: 10 minutes; cooking: 30mins
Serves: 4, preparation: 10 minutes; cooking: 30mins
Ingredients
- 1 kg potatoes
- 100-150g fresh spinach (wild spinach or baby spinach), chopped roughly
- 2 tbsp olive oil
- Vegetarian meatballs
- 25g butter (unsalted)
- Generous splash of milk
- 1/2 tsp grated nutmeg
- 2 tbsp vegetarian gravy/ jus powder
- 400mL boiling water
- 50mL red wine
- ground pepper to taste
Preparation
- Peel and slice the potatoes into eighths to save time boiling. Boil an ample amount of water on stove or in kettle. Put the potatoes in a saucepan with sufficient boiling water to cover the potatoes. Cover the saucepan.
- After the potatoes have been cooking for roughly 10 minutes, put a frying pan on a separate hob, with the oil. When the oil is hot, place the vegetarian meatballs in the frying pan on medium heat. After roughly 5 minutes, they will be ready to turn.
- At this stage, put a small saucepan on a third hob and add the gravy and the boiling water. Stir this regularly.
- When the potatoes feel soft, usually after cooking for roughly 15 minutes, add the spinach to the saucepan to blanch it quickly. Then take this saucepan off the stove and drain the potatoes and spinach. Return both to the saucepan once drained. Add the butter, nutmeg and milk to the pan and start mashing the potatoes. Season with salt and pepper to taste.
- Meanwhile, check that the meatball is nicely and evenly browning. It should be just about ready. Once the gravy mix has dissolved properly, add the red wine and plenty of ground pepper. Taste the gravy to get the level of peppery flavour you are happy with.
- At this stage, everything should be ready to serve. Serve the mash, with the meatball on the side, and add gravy. Enjoy!