Us Dutchies are known for our purées and mashes. Typical Dutch dishes are vegetables with potatoes mashed together, served with sausage or a meatball. Today I share with you a variety that I didn’t know when I grew up, but that we found to be very very delicious: a cauliflower and potato purée!
As I mentioned before I’m more of a “freestyle cook”: I really can’t follow a recipe. This dish is the result of my imagination! I rarely cook with cauliflower but after creating my version of a Dutch “stamppotje” with it I think I’m in love. It’s so creamy and tasty and the nutmeg gives it such a nice touch… Definitely try the recipe down below!
As this is still part of my budget-proof month, this lovely cauliflower and potato mash will cost you only €1,20 per person.
Cauliflower and potato purée
We ate this gorgeous dish with a so-called “rookworst” which translates to “smoked sausage”. You reheat this sausage by boiling in hot water and it’s so nice and salty: typical Dutch and it goes great with mashed potatoes and vegetables.
However, as I don’t know if they sell something like this abroad I think any sausage would go great with this dish. Or a meatball. Yumm… I’m actually drooling haha! I didn’t expect much from this dish but I had the leftovers for lunch just a few hours ago and it (again!) surpassed my expectations. I’m really a fan.
- Potatoes, 6 medium (+/- 500g peeled)
- Cauliflower, 1 large
- Stock cube (vegetable), 1
- Butter, 25g
- Milk, 5 tablespoons
- Peel and wash the potatoes. Cut in even chunks.
- Wash and cut the cauliflower into pieces. Place in a separate pan.
- Boil the potatoes with the stock cube for around 20 minutes, until soft in the middle.
- Meanwhile, boil the cauliflower in around 16 minutes.
- Drain water from both pans and place the potatoes in the pan with the cauliflower.
- Mash everything together until smooth or still chunky, whatever you prefer.
- Add 25g of butter and some milk. Stir through. Add more of either if you are not yet happy with the consistency.
- Add nutmeg and salt to taste. I used around 5 teaspoons of nutmeg, but it can be very overpowering.
- When you are satisfied with the taste you can serve!
Oh, and please answer this question: http://stayaliveandcooking.com/poll-1/ to have a say in what my next challenge will be!