Dutch Stamppot with Corn Salad and Black Garlic from Philippe Van den Bulck can be prepared in 20 minutes. You make this dish with Fleur de sel, Olive Oil - Verde Salud, Black garlic cloves, Coconut oil, olive oil and red palm oil & Black garlic powder from Amanprana. This recipe from the Belgian & Dutch kitchen is delicious as Main dishes & Stamppot. It also fits perfectly in a Vegetarian, Vegan & Lactose-free diet.
Ingredients for dutch stamppot with corn salad and black garlic
- 700 g floury boiling potatoes
- 400 g corn salad
- 4 Veggie Protein Seitan Steaks - spelt from Bertyn
- 4 Tbsp coconut-olive-palm Amanprana oil
- 6 spring onions
- 1 tsp grated horseradish
- 1 clove of garlic
- 1 tsp lemon juice
- 1.5 dL oat or soy cream
- 1 Tbsp Extra virgin olive oil, Verde Salud
- 1 tsp black garlic powder
- Pepper from the mill
- Khoisan fleur de sel
- Freshly grated nutmeg
Preparation of dutch stamppot with corn salad and black garlic
- Rinse the corn salad thoroughly, drain it well and set it aside for the finishing touch!
- Remove the dark green foliage and roots from the onions and cut them in half.
- Peel the potatoes and cook or steam them until tender.
- Mash the potatoes with the coconut-olive-palm oil and season with black garlic powder, pepper, fleur de sel and freshly grated nutmeg.
- Briefly stew the corn salad in a dash of olive oil and mix it with the potatoes.
- Heat the oat cream with 2 to 3 tablespoons of water together with the garlic, horseradish, extra virgin olive oil and the lemon juice. Season to taste with a little fleur de sel and pepper.
- Mix the cream into a smooth sauce!
- Briefly fry the onions in a dash of olive oil and keep them aside.
- Fry the seitan steaks until golden brown in a dash of olive oil.
- Portion the 'stamppot' mash on the plates and arrange the seitan steaks and onions accordingly. As for the finishing touch, add some corn salad and serve it with the horseradish cream.
Philippe Van den Bulck
Philippe van den Bulck is a truly creative chef specialising in vegetables. He is inspired by inspiring others with his rich cuisine. He does not use meat, just a lot of vegetables, and he is also a food stylist and writer, and has worked in many famous restaurants.Growing up in the Mechelen region, Philippe was surrounded by hundreds of gardeners around the fresh produce market of Mechelen (the famous Mechelse Veilingen). His love for vegetables started there, and it would become his passion many years later. During that time he worked at El Bulli and Le Cirque in New York, and he is also a culinary advisor to EVA (Ethical Vegetarian Alternative).