Stamppot (say it with your best German/Dutch accent) as I’ve had it before is basically just mashed potatoes with some vegetable(s) mixed in and then baked. The internet tells me this is correct. The first time I had stamppot the only noticeable thing about it was the presence of fennel seed and then, “Holy crap how good is kale mixed into mashed potatoes and then baked?!”
I’ve made this a few different ways but this recipe is my favorite. I got turned on to sunchokes (or Jerusalem artichokes) from the fellas at Hot Knives and haven’t looked back. Sunchokes have that rich artichoke taste but are more like a potato in how you work with them. For this stamppot I’ve combined mashed sunchokes with potatoes, fennel seed, some fresh cayenne, and heaps of nutritional yeast. Check it out below.
- 3 cups cubed potatoes (about 4 medium potatoes)
- 1 1/2 cups diced sunchokes
- 2 cups chopped curly kale
- 1/2 tsp salt (to taste, really)
- pinch black pepper (to taste)
- 1/2 cup nutritional yeast
- 3/4 cup unsweetened soy milk
- 1/4 tsp fennel seed
- 1/2 tsp ground sage
- 2 cloves garlic
- 1/2 fresh cayenne pepper
- Preheat oven to 375 Fahrenheit.
- Boil the potatoes & sunchokes until they're soft enough for mashing.
- Chop up the fennel seed best you can, finely dice the garlic & cayenne. Roughly chop, or pull apart, the kale.
- Strain the liquid from the potatoes & sunchokes then place them in a square, 9" by 9" baking dish.
- In your baking dish, add the other ingredients and mash everything together except the kale.
- Once you've got a nice, creamy mashed potato texture then mix in the kale evenly.
- Bake for 25 minutes at 375 Fahrenheit on the top rack. Allow to cool for a few minutes after removing from the oven