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Bloemkoolstamppot (cauliflower mash): recipe illustration
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Bloemkoolstamppot (cauliflower mash)

Bloemkoolstamppot is a Dutch mash combining cauliflower and potatoes, crushed with butter and milk. Smooth and light, it traditionally accompanies a sausage or crispy bacon in winter.

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Ingredients

Ingredients

Beurre à l'oignon

Spices & seasoning

Optional extras

On the side

Nutrition facts

351 kcal per serving

Protein
7.9 g
Carbohydrates
32.7 g
of which sugars
8.1 g
Fat
19.1 g
of which saturated fat
10.3 g
Fiber
6.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the cauliflower into florets and peel the potatoes into large chunks.
  2. Cook the potatoes and cauliflower in a large pot of boiling salted water for 20 minutes, until very tender.
  3. Meanwhile, fry the sliced onion in the butter and oil over low heat for 10 minutes, until soft and lightly golden.
  4. Drain the vegetables thoroughly and return them to the pot over very low heat for 1 minute to evaporate the water.
  5. Mash the vegetables with a potato masher, adding the hot milk, the onion butter and the nutmeg, until smooth.
  6. Adjust the seasoning with salt and pepper, then stir in the chopped parsley.
  7. Serve hot in a deep dish, topped with the remaining onion butter and smoked sausages.

Variations and tips

Gratinated version. Spread the mash in a dish, sprinkle with grated cheese and place under the grill for 5 minutes.

Lighter version. Replace some of the butter with extra milk and use a larger proportion of cauliflower.

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Original Ecomely recipe.