Spruitjesstamppot aka Brussels sprouts mash

Preparation – 30 minutes

Peel the potatoes and chop into chunks. Fill a large pan with water, salt, bay leaves and potato chunks and bring to a boil. Meanwhile clean the brussels sprouts by removing the ends and if needed also the outer leaves.

Peel and finely chop the onion, there's no need to do this very precise because we're going to mash them anyway. As soon as the water boils you van also add the brussels sprouts and onion to the large pan.

Turn down the heat, put the lid on and cook for another 15 minutes. The exact time depends on the size of the potato chunks. Meanwhile clean the mushrooms using a brush of paper kitchen towel.

Chop them into thin slices and set them aside.  

Finishing the spruitjesstamppot – 15 minutes

Heat a knob of butter in a skillet and cook the bacon for a few minutes. Add the slices of mushrooms and cook them a few minutes more.

Season with some pepper, salt is not needed because the bacon is already salty enough.

Drain the potatoes, brussels sprouts and onion in a large colander and then add them back to the large pan. Remove the bay leaves and coarsely mash them with a potato masher.

Add a few knobs of butter along with the mushrooms and bacon. Add a bit of milk until the stamppot is a bit smoother. Peel the apple and remove the core.

Divide into small cubes and add them to the warm stamppot. Season with pepper, salt, 1,5 teaspoon curry powder and half a teaspoon of nutmeg. Enjoy!