Stamppot with sweet potatoes and carrots, served with caramelized onions and shrimps

As I told you in a previous post, stamppot defines a traditional Dutch dish, prepared primarily from potatoes and various combinations and additions of vegetables (sometimes also fruits), mashed in the form of a puree with a rustic consistency. It can be enjoyed together with a steak, a sausage browned on the grill (this being the most common serving option in the Netherlands), or some fried eggs, or it can be eaten simply.

I served it with some shrimps, and it was wonderful 🙂

Ingredients: (For 2 servings)

• 500 g shrimps (fresh or frozen)
• 5 medium sweet potatoes
• A large bell pepper
• 2 green onions
• a spoonful of brown sugar
• 40 g butter
• a small piece of ginger
• 1 clove of garlic
• 2 large carrots
• 100 ml milk
• 2 tablespoons balsamic vinegar reduction
• 5 medium red onions
• fresh parsley
• salt and pepper
• 20 ml olive oil

Preparation:

Clean the potatoes, carrots, and ginger, cut them into relatively equal pieces, and put them in a pot to boil with a little salt.

While the potatoes and carrots are boiling, peel off the onion, cut it in half lengthwise, and then into equal fine slices. Clean the shrimps from the outer shell and legs, rinse them with cold water, and let them drain.

Cut the pepper into 4 pieces lengthwise and then cut into equal slices. Cut the spring onions into equal slices.

Put the olive oil in a pan, and when it is hot, add the onion. Cook until it starts to soften, then add the pepper, mix well, and let it cook until it starts to soften. Then add the sugar and balsamic vinegar reduction, mix well, and leave for about a minute.

Add the green onion, mix well, and turn off the heat. Leave aside.

Put the butter in a large wok, and when it has melted, add the shrimps, sprinkle pepper to taste, and cook on high heat for a few minutes until they are done. Before turning off the heat, add the crushed clove of garlic, mix vigorously to distribute the oil well among the shrimps, and turn off the heat.

Once the potatoes, ginger, and carrots are boiled, drain the water thoroughly, remove the ginger, and discard it (you only used it to “steal” its aroma during cooking 🙂 ). Add 100 ml of milk and mash everything together using a potato press. Season with salt and pepper.

On a large plate, put the puree in an even and consistent layer, then add the caramelized onion, put the shrimp on top, and drain the rest of the sauce from the pan on top of everything.

Sprinkle salt, pepper, and chopped parsley on top.

If you try the recipe, let me know how you liked it! 😊

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