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Arugula and sun-dried tomato mash a.k.a. Dutch rucola stamppot

Winter asks for stamppot, a Dutch dish with mashed potatoes. This arugula and sun-dried tomato mash is delicious with or without bacon.

Arugula and sun-dried tomato mash a.k.a. Dutch rucola stamppot
30 minutes 4 people Main course
Arugula and sun-dried tomato mash a.k.a. Dutch rucola stamppot

Ingredients

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  • 1,5 kg floury potatoes
  • 125 gram arugula
  • 180 gram sun-dried tomatoes on oil
  • 200 gram bacon lardons
  • 1 teaspoon paprika powder
  • 1 tablespoon mustard
  • dash of milk
  • handful of grated cheese
  • pepper and salt to taste
Arugula and sun-dried tomato mash a.k.a. Dutch rucola stamppot ingredients
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Kitchen equipment

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  • potato peeler
  • large pan
  • cutting board & chef's knife
  • colander
  • optional: salad spinner
  • small skillet
  • wooden spoon


Preparation

30 minutes 4 people Main course

View the original recipe via:
https://ohmydish.com/recipe/arugula-and-sun-dried-tomato-mash-aka-dutch-rucola-stamppot


Preparation -- 20 minutes

Peel the potatoes and divide them into chunks. Fill a large pan with water and salt and cook the potatoes until they're done. The exact time depends on the size of the potato chunks.

Meanwhile cook the bacon in a small skillet until they're crispy. Chop the sun-dried tomatoes into small pieces and keep the oil. Rinse the arugula if needed and use a salad spinner to get rid of any excess water.

We like to remove very hard stems from the arugula, but that's optional. 

Arugula and sun-dried tomato mash
Arugula and sun-dried tomato mash

Finishing the arugula and sun-dried tomato mash -- 10 minutes

Drain the potatoes and create a puree. Add some milk, a large dash of the sun-dried tomato oil, bacon (bacon fat included), mustard and paprika powder.

Season the mash with pepper and salt and a handful of cheese. Stir in the arugula and serve immediately, enjoy!


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