Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 6 large mealy potatoes, like Idaho or russet potatoes
- 3 tbsp butter
- 1 cup cashew nuts
- 1 large head of bok choi (leaves and stalks)
- 1 1/3 cup sliced shiitake mushrooms, without stalks (100 g)
- 2 scallions, finely sliced
- Salt & Pepper to taste
- 1/2 cup fresh cilantro (coriander)
Preparation:
Peel the potatoes. In a large soup pot, boil the potatoes for 20 minutes in salted water. Drain, shake and dry with kitchen towels before mashing with a potato masher or ricer. Working quickly, add the butter.
Meanwhile, toast the cashews in a dry pan on a medium heat. Cut off the base of the bok choi before washing the leaves and stalks. Chop the stalks and leaves separately. Now add the bok choi stalks and the shiitake mushrooms to the pan, along with 1 tbsp oil, 4 tbsp soy sauce and 1 tbsp water. Once the stalks become softer, add the bok choi leaves and the scallions. Season to taste.
Stir the mushrooms, bok choi, cashews and scallions through the mashed potato. Now scatter with cilantro.
Serves 2 as a main meal, or 4 as a side dish.
Tips:
While the Dutch tend to eat stamppot as a main meal, you could also serve it as a side dish, with a nice steak.
