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They're just mashed vegetables.

DUTCH MASHED vegetables are simple mashed potatoes glorified by the addition of other vegetables. They're called stamp pots (stamppotten).

Our original recipes, published in October 1974 (page 152), added butter, bacon fat, or cream for flavor; our low-fat remodels use onions, braised and deglazed with only broth, for richness.

The first stamp pot, called hutspot, mashes carrots with the potatoes. For variations, try cabbage or escarole.

Lightened-up Hutspot

1 1/2 pounds (about 3 large) onions, chopped

About 3 cups regular-strength chichen broth

1 pound (about 4 large) carrots, peeled

2 pounds (about 4 large) russet potatoes

Salt and pepper

In a 10- to 12-inch frying pan on high heat, boil onions and 3/4 cup broth, uncovered, until liquid evaporates; stir often. When browned bits stick to pan, deglaze by stirring in 1/3 cup broth to release particles; boil and stir until pan is dry. Repeat deglazing step until onions are golded brown, about 4 times; keep warm.

Cut carrots into 1-inch chunks. In a 4- to 5-quart pan, bring about 1 quart water and carrots to a boil. Cover and simmer 10 minutes. Peel potatoes and cut into about 1-inch chunks. Add potatoes to carrots; simmer, covered, until both are very tender when pierced, about 20 minutes; drain.

Using a potato masher or an electric mixer, mash vegetables, adding about 1/3 cup broth for creamy consistency. Stir in onions. Add salt and pepper to taste. Serves 6.

Per revised serving: 190 cal.; 5.6 g protein; 1.3 g fat (0.2 g sat.); 40 g cargo.; 59 mg sodium; 0 mg chol.

Per original serving: 213 cal.; 4 g protein; 8 g fat (5 g sat.); 32 g carbo.; 116 mg sodium; 23 mg chol.

Stamp pot with cabbage.

Follow recipe for hutspot (preceding), except omit carrots. After browning onions, remove from pan and add 1/2 cup regular-strength chicken broth and 8 cups chopped cabbage (about 2 lb.). Stir over high heat until cabbage wilts and all liquid evaporates, about 8 minutes. Stir into mashed potatoes with cooked onions. Serves 6 to 8.

Per revised serving: 148 cal.; 5 g protein; 1 g fat (0.2 g sat.); 31 g carbo.; 47 mg sodium; 0 mg chol.

Per original serving: 190 cal.; 4 g protein; 9 g fat (6 g sat.); 25 g carbo.; 119 mg sodium; 25 mg chol.

Stamp pot with escarole.

Follow recipe for hutspot (preceding), except omit carrots. After browning onions, remove from pan and add 1/2 cup regular-strength chicken broth and 8 cups chopped escarole (about 1 lb.). Stir over high heat until escarole wilts and liquid evaporates, about 8 minutes. Stir into mashed potatoes with the cooked onions. Serves 6.

Per revised serving: 174 cal.; 6 g protein; 1.3 g fat (0.2 g sat.); 36 g carbo.; 52 mg sodium; 0 mg chol.

Per original serving: 230 cal.; 4.5 g protein; 12 g fat (7.5 g sat.); 27 g carbo.; 148 mg sodium; 33 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Publication:Sunset
Date:Oct 1, 1991
Words:503
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