Ingredients:
2 carrots, in 1/8 inch coins
1 medium-large turnip, small dice (I used a purple top turnip)
1 large broccoli crown, cut into florets
2 lb Russet potatoes, small dice
1/2 onion, sliced thinly
3 tablespoons butter
3 tablespoons milk

Directions:

Bring a large pot of salted water to boil. Add the vegetables and cook until fork-tender, 10-20 minutes. Drain. Return to pot. Add butter and milk and mash until mostly smooth. Serve immediately.

My thoughts:

Stamppot is a Dutch mashed potato dish. Normally leafy things like endive, kale or cabbage OR carrots and onions Or sauerkraut are mashed into potatoes. Who doesn’t love mashed potatoes? For this version, I decided to toss broccoli in instead. I used turnips for a bit of texture.

Normally stamppot is served with sausages but since it is January and people are looking for leaner dishes, feel free to serve vegetarian-style. It is a great way to use up all those seasonal vegetables left languishing in the fridge.