Wortelgroentestamp
met gesmoorde sjalot
Als ik denk aan de winter, denk ik aan deze stamppot. Je bent er even mee bezig maar het resultaat is verrassend en hartverwarmend.
Ik heb zelf geen kinderen, maar ik vermoed dat deze stoemp veel potentieel heeft als grote hit bij het opgroeiende deel van de bevolking. Hij is zoet, vereist amper knaag- en kauwwerk en het quota voor dagelijkse portie groenten wordt ruimschoots gehaald.
Zonder de vegetarische gemeenschap tegen de borst te willen stoten, is dit gerecht ook heerlijk met een stukje vlees: spek, rosbief, koteletjes of een old-school braadworst bijvoorbeeld.
HOOFDGERECHT
vegetarisch
Root Mash with Wine-braised Shallots
When I think of winter, I think of this stamp. It takes a bit of time to make, but the result is comforting and heartwarming. I don’t have children myself, but I suspect this mash has real potential to be a big hit with younger eaters. It’s slightly sweet, requires almost no chewing effort, and easily covers your daily vegetable intake.
Without wanting to step on the toes of the vegetarian community, this dish is also delicious with meat: bacon, roast beef, pork chops, or a classic old-school sausage, for example.
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80g puy lentils
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600g shallots, peeled
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½ celeriac (300g), peeled and cut into chunks
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2 carrots (300g), peeled and cut into chunks
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½ kabocha squash (300g), or other type, peeled and cut into chunks
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2 sweet potatoes (600g), peeled and cut into chunks
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100g butter, diced
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2 tbsp maple syrup
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1 tbsp caster sugar
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1½ tsp ground cumin
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4 sprigs fresh thyme
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1 tsp whole black peppercorns
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2 bay leaves
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200ml vegetable stock
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400ml red wine
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2 tbsp olive oil
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Salt and black pepper
1. Put the oil and shallots in a heavy pan and fry, stirring occasionally, for five minutes until well coloured. Add the wine, stock, bay, peppercorns, thyme, sugar and a generous amount of salt, cover and simmer for an hour. Remove the lid, raise the heat and boil until the liquid is reduced by half, or you are left with 1-2cm of sauce.
2. Meanwhile, simmer the lentils in plenty of water until tender (about 25 minutes), drain and set aside.
3. Half fill a medium pan with water, bring to a boil, add the celeriac and carrot and, after 10 minutes, the squash and sweet potato. The vegetables should be just immersed. Ten to 15 minutes later, they should be done.
4. Drain the veg, shaking off as much liquid as possible, and pass twice through a potato ricer and into a bowl. Mix in the butter, syrup, cumin and cooked lentils, season to taste, and keep warm. Remove the shallots from the pan with a slotted spoon and keep warm. If necessary, reduce the sauce until there's 150ml left, stir in the butter and season.
5. To serve, top the mash with shallots and pour sauce over the top.
© Mathilde De Wit, 2025