Recipes

(Recipe) Dutch Savoy Cabbage Mash

26
jan

When days become shorter and colder, there’s nothing more comforting than a plate full of warm, savory mash. This Savoy Cabbage Mash is a delightful twist on the classic Dutch “stamppot,” perfect for a cozy evening at home. With the rich flavors of celeriac, mushrooms, and soft goat cheese, this dish is like a hug on a plate.

(Recipe) Savoy Cabbage Mash

Serves 4

Easy Savoy Cabbage Mash

This dish is the perfect way to warm up after a chilly day and savor the flavors of the season. Not only is this Savoy Cabbage Mash delicious, but it’s also surprisingly easy to make. The recipe is flexible; for instance, add mushrooms as a garnish for an extra burst of flavor and texture. And if you can’t find savoy cabbage at your local supermarket, don’t worry – a trip to the market, online grocery, or organic store will do the trick.

Tip: Serve this mash with a homemade mushroom gravy for an extra rich taste experience.

Ingredients

500 g savoy cabbage
600 g floury potatoes
450 g celeriac
1 leek
375 g mushrooms
750 ml mushroom broth
125 g soft goat cheese
25 + 40 g butter
200 g mushrooms (for garnish)
100 g hazelnuts
Olive oil
Salt and pepper

Instructions

Toast the Hazelnuts: In a dry frying pan, toast the hazelnuts until they start to show dark spots. Remove them from the pan onto a plate. Chop the mushrooms into small pieces and slice the larger mushrooms.
Cook the Vegetables: Peel and chop the potatoes and celeriac into roughly equal, large pieces. Boil them in a large pot with water and salt until tender. Drain and let them steam dry. Mash the potatoes, celeriac, and soft goat cheese into a coarse puree. Season with salt and pepper.
Make the Mushroom Gravy: Heat some olive oil and 40 grams of butter in a deep frying pan. Brown the mushrooms on all sides. Add the mushroom broth and reduce it over high heat for about 15 minutes to a gravy consistency. Season with salt and pepper, if necessary.
Cook the Cabbage and Leek: Slice the savoy cabbage into strips and the leek into thin rings. Heat some oil and a knob of butter in a large frying pan and stir-fry the savoy cabbage and leek for about 4 minutes or until soft. Season with salt and pepper. Mix the stir-fried vegetables into the potato-celeriac puree.
Fry the Garnishing Mushrooms: Sauté the mushrooms in some oil and season with salt and pepper. Serve alongside the mash. Sprinkle the mash with hazelnuts and serve with the mushroom gravy.