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Dutch Stamppot

Ingredients

  • 8 large carrots peeled and sliced
  • 3 large onions peeled and cut into rings
  • 3-4 cups water
  • 1 tsp. salt optional
  • 1 tsp margarine/butter
  • 10 medium potatoes peeled and cut up
  • ¾ cup margarine/butter
  • Salt optional and pepper to taste

Instructions

  1. Place carrots and onions and onions in a 6-quart Dutch oven along with the water, 1 tsp. salt and 1 tsp. butter.
  2. Boil until tender.
  3. Meanwhile, boil the potatoes until tender in a separate pot.
  4. Drain the carrots and onions, reserving 1/3 cup of the boiling liquid.
  5. Return the carrots, onions and 1/3 cup reserved liquid to the Dutch oven.
  6. Drain the potatoes and add them to the Dutch oven.
  7. Mash the carrots, onions and potatoes until well incorporated.
  8. Add the rest of the butter, salt (optional) and pepper to taste.
  9. The dish should be a lovely orange colour from the carrots.

Recipe Notes

Taken from the cookbook “Let’s go Dutch” by Johanna (van der Zeijst) Bates