with Greek style cheese, walnuts and mixed veg
This vibrant veggie recipe is loosely based on a traditional Dutch stamppot. Though there isn't a perfect equivalent in English, the word stamppot roughly translates to hotchpotch—a fitting name for this busy yet delicious dish.
Allergens
Utensils
Tags
Sweet Potato
300 grams
Potatoes
200 grams
Tomato
2 unit(s)
Onion
1 unit(s)
Salad Leaves
40 grams
Walnuts
20 grams
Greek Style Cheese
100 grams
Italian Herbs
0.5 sachet(s)
Vegetable Stock
1 sachet(s)
Balsamic Vinegar
1 sachet(s)
Mustard
1 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Milk
to taste
Water
to taste
- Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a large pot of water.
- Chop half the white potatoes (double for 4p) and all the sweet potatoes into 2cm chunks.
- Add sweet potatoes, chopped potatoes and stock to boiling water and cook until fork tender, 15-20 mins.
- Once cooked, drain and return to the pot off the heat. Add a knob of butter and some water or milk.
- Mash until smooth, season to taste with salt and pepper and cover to keep warm.
- Meanwhile, quarter the tomatoes.
- On a lined baking tray, mix the tomato with balsamic vinegar.
- Season with salt and pepper.
- Bake in the oven for 10-15 mins.
- Meanwhile, place a medium pan over high heat (no oil).
- Once hot, toast the walnut pieces for 1-2 mins, shifting constantly, until golden brown.
- Remove from pan and keep aside.
- Halve, peel and slice the onion.
- Return the (now empty) pan to medium-high heat with a drizzle of oil.
- Once hot fry the onion until softened, 6-8 mins.
- Season with salt and pepper.
- Mix the onion, mustard, half the Italian herbs (double for 4p) and half the Greek style cheese into the pot with the mash.
- Place over a medium heat, and warm until the cheese has melted.
- Mix in the roast tomato and rocket.
- Season to taste with salt and pepper.
- Divide the mash between plates.
- Garnish with the remaining cheese.
- Finish with a sprinkling of walnut pieces.
483
kcal
Energy (kcal)
2020
kJ
Energy (kJ)
20.28
g
Fat
9.68
g
of which saturates
59.22
g
Carbohydrate
14.47
g
of which sugars
0
g
Dietary Fiber
15.97
g
Protein
0
mg
Cholesterol
2.5
g
Salt
