The winter is traditionally the time for stamppot, a Traditional Dutch Food. However, this lettuce stamppot is perfect in Spring time. True comfort food, but with the lightness you want in a spring recipe. Full of fresh vegetables, it’s perfect to prepare in this time of the year.
Mashed potatoes stuffed with onions, bell pepper, lettuce, cumin cheese, chive and garlic cream cheese. Such a perfect and delicious combination. The recipe comes from the cookbook Lekker Eten & Bewegen from C1000.
Another stamppot recipe on the blog is the Red Beets Endivie Stamppot. Other delicious dinners are the Bacon and Kale Pasta or the Fried Rice with broccoli and Devilish Chicken Drumsticks.
Used regular onions instead of sweet onions. I omitted the salt in the boiling water for the potatoes.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Lettuce Stamppot with Cumin Cheese and Bell Pepper
Allergies: dairy, onion, cumin.
1.5 kilograms potatoes
3 tablespoons shortening
1 red bell pepper
200 grams iceberg lettuce
100 grams cumin cheese
2 tablespoons chive
200 grams garlic cream cheese
Peel, rinse and chop the potatoes. Slice the onions thinly. Slice the bell pepper and cumin cheese in cubes. Chop the chive.
Boil the potatoes in water for about 20 minutes, until soft enough to mash.
Heat the shortening and cook the onion and bell pepper for 5 minutes.
Drain the potatoes and let them steam a bit.
Mash the potatoes. Stir in the onion-bell pepper mixture, the lettuce and the garlic cream cheese. Keep on stirring the stamppot while still cooking it for a few minutes.
Stir in the cumin cheese and sprinkle with chive. Then serve it.
- Recipe source is the cookbook Lekker Eten & Bewegen Winter 2006/2007 from C1000.
- Enough for 4 persons.
- Replace the onions with sweet onions.
- Add a bit of salt to the water for boiling the potatoes.