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Stamppot

serving Prep: 10 mins, Cooking: 25 mins
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A savoury delight.

By Food24 April 14 2010
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Stamppot
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Ingredients (6)

6 potatoes — large, peeled and cubed
1 celeriac — peeled
250 ml celery — chopped
4 Tbs butter
1 Tbs mustard
salt and freshly ground back pepper — to taste
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Method:

Boil the potatoes and celeriac for about 20 minutes (you need them to be soft) in plenty of salted water.

Drain, shake and dry with kitchen towels before mashing with a potato masher or ricer.

Incorporate the butter and mustard briskly, season to taste and stir through the celery leaves just before dishing up.

Serve with slices of rookwors and gravy.



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