Oct 19, 2009

Brussels Sprouts. The Mash.

 

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.

 

Ingredients:

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

 

Directions:

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*


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    45 Comments »

    1. 1

      Brussels sprouts.. Love them! I will certainly try your version, too!
      Thanks for sharing this wonderful recipe Kay!

      Ofcourse there’s no need to say that your pictures are absolutely *stunning* again!

      Harry on Oct 19, 2009 @ 9:46 am Reply
    2. 2

      Who knew brussels sprouts could look this good!!!

      Maria on Oct 19, 2009 @ 10:06 am Reply
    3. 3

      Do the brussel sprouts get bitter in this recipe, like they quickly tend to do if you cook them for too long – whatever too long is, I didn’t figure that out as of yet, or do they keep their “milder” flavor? I’d like to try this, but… as I don’t like the taste of pure coffee (too bitter, drinking lots of milk with some sort of syrup and a little bit of coffee for color and flavor), tea that was brewed with way too hot water (again, bitter) and many, many bitter greens in salads, I’m on the cautious side here.

      The only way I found brussel sprouts to be close to tolerable was quickly sauteed with bacon and then drowned in balsamic vinegar…

      Jiny on Oct 19, 2009 @ 10:08 am Reply
    4. 4

      @Jiny:

      You can never completely take out their bitterness, I guess, it’s part of the vegetable. If you don’t like that, I probably just wouldn’t eat them :)

      But because you mix them in with potatoes and add more flavors, there’s so much going on to hide it.

      Kay on Oct 19, 2009 @ 10:14 am Reply
    5. 5

      We love Brussel sprouts here. I know what we’re having for dinner tonight. Beautiful shots, Kay! Thanks for the recipe.

      Carly on Oct 19, 2009 @ 10:18 am Reply
    6. 6

      I love stamppot! I hadn’t thought of doing it with brussels sprouts. I’ve have to give that a try soon. I usually just roast or pan fry brussels sprouts with olive oil and a bit of lemon or lime juice. Lekker!

      Alison on Oct 19, 2009 @ 10:23 am Reply
    7. 7

      This looks absolutely fantastic Kay….. I’m drooling.

      Absolutely beautiful shots…. :-)

      ThatsSoYummy on Oct 19, 2009 @ 11:32 am Reply
    8. 8

      My husband & son won’t touch a brussel sprout. But I’m going to try the sneaking them in to the potato trick like you say. I on the other hand, I love them. Bacon & sauteed onion with them are my favorite way. But this looks divine…anything with cream cheese is right up my alley!

      Andilynn on Oct 19, 2009 @ 2:22 pm Reply
    9. 9

      I’ll try this recipe this weekend. So tired of all the noodle dishes, we need some potatoes and vegetable recipes here. I am so glad to have found your blog, best food site so far. Keep it up!

      Susan on Oct 19, 2009 @ 2:25 pm Reply
    10. 10

      this recipe is perfect timing, my husband is literally in the air flying home from Holland right now and I think I am gonna try this out on him. There are not a lot of his favorite dutch recipes that translate well to American ingredients but I think this one will be the one! Now, if I could figure out how to make my MIL’s homemade tomato soup with little meatballs! (she also makes a green salad with tunafish in it too that I want to make here but cannot find the recipe!)

      Debbie de Geus on Oct 19, 2009 @ 2:47 pm Reply
    11. 11

      I put cabbage in my mashed potatoes w/bacon bits all the time for a cheater’s version of colcannon. I don’t know why I never thought of doing it with other vegetables, too! This is a great idea, and the doctored cream cheese looks very versatile, too. Thanks for this, I’m going to give it a try!

      Audra on Oct 19, 2009 @ 2:49 pm Reply
    12. 12

      Mmm looks delicious. There you go again, another perfect autumn dish. I’m with Susan, also tired of the boring noodle dishes and in need of more healthy food. Can’t wait to cook this.

      Christine on Oct 19, 2009 @ 2:55 pm Reply
    13. 13

      YUM! I will definitely be trying this. We made (several times now) your creamy brussel sprouts – and love them. I think this looks just amazing!

      Tammy on Oct 19, 2009 @ 3:07 pm Reply
    14. 14

      @Christine:

      I’m with Susan, also tired of the boring noodle dishes and in need of more healthy food.

      I third that! Love this recipe, Kay! I wish you would write a cook book. I’d be the first to buy it.

      Julie on Oct 19, 2009 @ 3:14 pm Reply
    15. 15

      I love Brussel sprouts and potatoes! That is one great idea! Really mouthwatering…

      Cheers,

      Rosa

      Rosa on Oct 19, 2009 @ 3:29 pm Reply
    16. 16

      Now you have me wondering how this would work with sweet potatoes, since I don’t really do potatoes! I’m thinking it might be good!

      Kalyn on Oct 19, 2009 @ 4:25 pm Reply
    17. 17

      @Kalyn:

      I know I said I shot a posting with you in mind yesterday, but now that you’ve mentioned eating sweet potatoes… I have another recipe lined up you might like!

      Kay on Oct 19, 2009 @ 4:32 pm Reply
    18. 18

      I’ve always just roasted them, but this looks amazing. And maybe my kids will more readily eat them this way … who wouldn’t?! This dish looks so rich and decadent. Definitely a must try.

      maria on Oct 19, 2009 @ 6:42 pm Reply
    19. 19

      I hate Brussel sprouts… but this way… I’m definitely gonna give it a chance, it looks simply delicious!!
      Thanks for sharing!!

      Chantal on Oct 19, 2009 @ 7:51 pm Reply
    20. 20

      This sounds so scrumptious!
      Comfort Food (taters) taken to a new level.
      Absolutely love Brussel sprouts!!

      Pamela @ Seeds of Nutrition on Oct 20, 2009 @ 2:43 am Reply
    21. 21

      I fell in love with “stampot” last year after learning about it here! I usually do a variation of your Curly Endive Mash.

      But, re Jiny’s comment about the bitter part of brussel sprouts, I found a recipe online – 60 second brussel sprouts. More slice and dice up front, 60 second saute in olive oil and lemon juice. THEN, I put them in the mash – usually a mix of red potatoes, celery root (another thing to thank YOU for introducing me to), red bell pepper, sweet onions and cheese at the mashing stage, i.e. don’t boil them with.

      Similarly, I don’t cook Kale before I throw it in the mash – can’t remember if you do….I chop it fairly fine. The heat from the mash softens it a bit and you get a bit more benefit from the nearly raw veg.

      AnnfromMontana on Oct 20, 2009 @ 4:59 pm Reply
    22. 22

      mmmmm… will have to try. not always sure with brussel sprouts, but this looks good. plus another dutch recipe to add to my files.
      thanks Kay!

      farmkat on Oct 20, 2009 @ 5:34 pm Reply
    23. 23

      This is a “tong swallowing” recipie, tried it, loved it sooooooo much!! :)
      Thanks!!!! One drawback: had difficult time putting the spoon down …;)

      Yolita on Oct 20, 2009 @ 5:38 pm Reply
    24. 24

      @Julie:

      I wish you would write a cook book. I’d be the first to buy it.

      I will Second that, and third, and fourth-(thanks to me, my whole family comes to your blog first for recipes-and i am sure they would be fist in line for a cookbook if you ever made one! Hint…hint ;)

      Amber on Oct 20, 2009 @ 6:23 pm Reply
    25. 25

      YUM! I just ADORE brussels sprouts! A matter of fact, I found a bag of single serve microwave pouches (4 in the bag) at the store for only .99 cents! I should have cleared the shelves at that price; I just didn’t know how good they would be like that. My one daughter shares my enthusiasm for the little jewels, but hubby and elder daughter do NOT. Ah well. Their loss; our gain, right!?? hehe! Will definitely try this! Maybe it will bring them over to our side!

      Trish in MO on Oct 20, 2009 @ 7:57 pm Reply

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