While large supermarkets in the Netherlands have recently started to stock long unpopular winter vegetables like celeriac root and parsnips again, you might have to visit your farmers' market or whole foods store to find Jerusalem artichokes and turnip rooted parsleys. However, you can make this 'stamppot'
with just about any white colored root vegetable. In fact, this puree is a good way to start using those fabulous yet forgotten vegetables
that deserve to be remembered.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4-8.
- 8 oz Jerusalem artichokes (200 g)
- 5 small floury potatoes
- 3 turnip rooted parsleys
- 2 parsnips
- 1 celeriac root
- 4 tbsp butter
- Salt & white pepper, to taste
Wash and peel the vegetables. Cut into similarly sized pieces for even cooking. In a large soup pot, boil the root vegetables for 20 minutes in salted water, or until soft. Drain, shake and dry slightly with kitchen towels before mashing with a potato masher
or potato ricer
. Working quickly, add the butter. Season to taste. Garnish with freshly cut chives. Serve this root vegetable puree as a side dish or top with slices of fresh sausage and gravy as a main meal.
To peel the celeriac, use a knife to cut the thick skin away until you are left with only creamy white flesh.