Do you fancy a tasty stamppot? Then try this salty potato mash! A filling meal and something different from a standard stew.
This recipe is easy to make and full of Texel ingredients. The potatoes from the Texel countryside are sold at various stalls along the road or you can get them at Novalishoeve. For this recipe you cook the potatoes with seaweed and that gives the dish a special taste.
300 grams of (salty) potatoes, peeled into cubes
300 grams of saline vegetables, beach beet and sea fennel (alternative: spinach and arugula)
1 tablespoon of butter
10 milliliters Texel rapeseed oil (alternative: olive oil)
300 grams of cranberries from Landgoed de Bonte Belevenis
Sprig of rosemary and thyme
10 mililiter room
200 grams of sheep cheese, grated or in cubes from Schapenbedrijf De Waddel or Cheese Farm Wezenspyk
Black muskervel seed, roasted briefly (alternative: fennel seed)
5 grams of seaweed
Salt and pepper
Boil the potatoes in water with salt and seaweed for 20 minutes. Then drain them and collect the cooking liquid.
Stir fry the salty vegetables in butter for 2 to 3 minutes. Remove the vegetables and dry the pan. Then briefly fry the black muskervel seeds or fennel seeds, add a little oil and heat the cranberries with rosemary and thyme.
Mash the potatoes coarsely and add a little cooking water and the cream. Then mix the salty vegetables with the potatoes.
Make a pile on the plate and roll it out with a spoon to create a nice curve. Serve the cranberries and sheep's cheese in it. Finally, garnish with seaweed.
Enjoy your meal!
This article was made possible in part by Annette van Ruitenburg, author of the cookbook De Smaak van Texel.