The Netherlands has influenced Ontario’s food scene in many ways. Dutch immigrants brought expertise on growing greenhouse vegetables, techniques for making superb cheese and recipes for simple, comforting dishes guaranteed to keep your family warm and well-nourished.
Nothing says ‘Dutch’ cooking quite like stamppot, literally a stomped pot of mashed potatoes and vegetables, comforting food in cold weather. There are many variations to this traditional dish; this version has savoy cabbage and can be served with smoked sausages, roast pork or chicken.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 6
Ingredients:
•4 Ontario Potatoes, peeled (about 1-1/2 lb/750 g)
•Half Ontario Rutabaga, peeled (about 1 lb/500 g)
•4 cups (1 L) thinly sliced Ontario Savoy Cabbage
•2 tbsp (25 mL) butter
•1/3 cup (75 mL) Ontario Milk (approx)
•Salt and pepper
Preparation Instructions:
Cut potatoes into chunks. Cut rutabaga into 1/2-inch (1 cm) cubes. Place potatoes and rutabaga in large saucepan and cover with cold water. Cover and bring to boil; reduce heat and cook covered until vegetables are tender, 15 to 20 minutes.
Meanwhile, place cabbage and 2 tbsp (25 mL) of water in microwaveable dish. Cover and microwave on High for 2 minutes or until tender-crisp and bright green. Drain and set aside.
Drain potatoes and rutabaga; mash until smooth. Stir in butter until melted and add enough milk for a creamy consistency. Stir cabbage into mash. Season to taste with salt and pepper.
Tip: Rutabaga takes longer to cook than potatoes, so cut rutabaga into small cubes.
Nutritional Information:
1 Serving •Protein: 5 grams
•Fat: 4 grams
•Carbohydrate: 30 grams
•Calories: 169
•Fibre: 4 grams
•Sodium: 120 mg
– Recipe & photo courtesy of Foodland Ontario
