Knolselderij Stamppot is a traditional Dutch dish made from a combination of potatoes mashed with one or several other vegetables.
– 300 g. boiled ham in roes cut – 1 package potato puree (Maggi) – 1 bag doperwtjes (celeriac) – verse time pepper and salt – 1 tablespoon cream butter – 2 tablespoons hooked parsley – 8 pig salad (ca. 400 g) – 1 tablespoon mustard (Save) – pepper and salt – butter or margarine in to bake
Peel the potatoes. Peel the celeriac, using a knife to cut the thick skin away until you are left with only creamy white flesh. Cut the potatoes and celeriac into similarly sized pieces for even cooking. In a large soup pot, boil the potatoes and celeriac 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 and mustard. Season to taste. Stir through the celery leaves just before dishing up. Serve Celeriac Mash as a side dish or top with slices of smoked pork sausage and gravy as a main meal.