Here’s a slightly different and more rustic way of eating Brussels sprouts. The Dutch way, so to speak. Definitely my way. Pretty straightforward cooking, no frills, nothing fancy, just food as it was meant to be.
We like to mash our vegetables in with our potatoes and call it stamppot. Gives you a lot of options to boost the flavor. Now I’m blessed with a son whose favorite vegetable happens to be Brussels sprouts—I guess he wasn’t swapped at the hospital after all—so this is a regular dish at our house. I found that kids are more likely to eat their vegetables when they’re mashed in with the potatoes, so give it a try if you have picky eaters. Who knows… they might like it.
Served with sausages, pork tenderloin or Dutch meatballs, bacon bits and gravy this makes for a real hearty and wholesome autumn/winter meal.
2 pounds potatoes
1 1/2 pounds Brussels sprouts
1 large onion
1 garlic clove
1/4 tsp curry powder
7oz cream cheese
1 cup milk (scant)
1/2 a tsp garlic salt
1/2 a tsp garlic pepper
Optional: bacon bits
Optional: coarse mustard
Peel, wash and cut the potatoes in 4.
Wash the Brussels sprouts. Slice off the stem and remove the outer leaves. Cut the bigger ones in half and leave smaller ones whole.
Finely chop the onion. You could also add some finely minced red bell pepper for a little extra flavor. You’re the boss.
Usually I just grab Boursin—a Dutch herbed cream cheese—and melt that in with the milk. This time I tweaked 7oz low fat cream cheese with 1/2 a tsp Lawry’s garlic salt and 1/2 a tsp garlic pepper.
Normally I like Brussels sprouts with a little bite to them, but not in a hodgepodge. God, I love that word, hodgepodge. Mix the potatoes and sprouts, add 1 garlic clove, salt and enough water to submerge the potatoes and sprouts.
Boil the potatoes and vegetables until tender. This will take about 20 minutes.
Sautee the onions in some butter until soft. It’s okay for them to brown a little. Add 1/4 tsp curry powder and cook for an additional 30 seconds—no longer or the curry powder might go bitter on you.
To me a stamppot is inextricably connected to bacon bits. Real bacon bits, mind you. None of that fake stuff, you hear me!
Pour the milk in with the onions and let the cream cheese melt in there as well. I’ve added a sprinkle of the new Lawry’s 17 seasonings, man, that stuff is addictive. What also works beautifully is adding a little coarse mustard. Gives a nice tang.
As soon as the potatoes are done, drain them and mash them. I like to leave a little structure in there but you can also completely hide the vegetables.
Stir the onion and cream mix in with the potatoes and check the seasoning.
This is so good with bacon and gravy, down to the very last bite. How can people not like Brussels sprouts? *shakes head in total disbelief*