Monday, January 21, 2013


This past Fall I had the delightful experience of dining at Cichetti, a culinary studio and kitchen boutique, courtsey of Waddell-Reed and Gerald Leffring.  Jill, the owner/chef, served a wonderful meal of apple cabbage coleslaw, butternut squash sauce over homemade pasta, maple-brined pork roast with this Marvelous Mash of vegetables. 
 Marvelous Mash of Vegetables.
Jill had the joy of living in the Netherlands for four years.  This mash of vegetables is very reminiscent of the famous Dutch Stamppot.  Stamppot translates to mash pot.  Stamppot is a mashed vegetable/vegetables mixed into mashed potatoes.  In the Netherlands, each ingredient is cooked separately before being mashed together.  Jill cooks her vegetables all in the same pot.
To replicate Jill's recipe, you need a food mill or a potato ricer.  A ricer is nice to have as it makes the best mashed potatoes!
A potato ricer. 
Mom and Grandma used this food mill to make applesauce.
Grandma used this food mill for ricing the potato she used in her homemade bread every week. 

I developed this recipe after listening to Jill talk about her recipe.  Quantities for the vegetables depends on how many you want to serve.  I've listed what I used to give you an idea of proportions of each vegetables.
4 small Idaho potatoes, scrubbed and peeled
1 small carrot
1/4th of a large parsnip, peeled
2 small cloves of garlic, peeled
A slice of celery root, peeled
2 to 3 T butter, melted
Milk, heated (Jill uses cream)
Ingredients:  Potatoes, carrot, parsnip, celery root, and garlic. 
Ingredients for mashing potatoes:  Milk, butter, salt and pepper. 
Scrub all the vegetables with water to remove any dirt.  Peel the potatoes and cut in half or quarters depending on the size of the potato.  Put into a pan with cold salted water just to cover.  Peel parsnip, celery root, and garlic.  (My Mother would never peel a carrot because all the vitamins are right under the skin so I never peel carrots either.)  I cut the parsnip in about 1/2-inch rounds, the celery root in a slice about 3/-8 inch thick, and the carrots in about 2-inch pieces.  The garlic I left whole.  Place all the vegetables in the cold water with the potatoes.  Put the pan on the stove, bring to a boil on HIGH.  Cover pan, reduce heat, and simmer until the vegetables are fork tender.  Drain.  Put pan back on the burner  and shake the pan so the vegetables don't burn, but any water not drained off evaporates.  Put cooked vegetables through a potato ricer or a food mill.  Add melted butter.  Stir with a whisk.  Add warm milk until the potatoes are the right consistency for you.  Season to taste with salt and pepper. 

Put peeled potatoes into a pan of salted cold water.  Water should just cover the potatoes.

Add peeled garlic

Add carrots.

Peel parsnip.
Peel a slice of celery root.

Add slices of parsnip and celery root to the pot.  Bring vegetables to a boil, cover, lower heat, and cook until potatoes and other vegetables are fork tender.

Drain vegetables well.  Return to burner.  Shake pan and allow any remaining water to evaporate. 

Put potato ricer over a bowl.

Put cooked vegetables into potato ricer.  Press the vegetables through the ricer.

The riced vegetables.

Melt some butter.

Add some melted butter to the vegetables.


Whip butter into the vegetables.  Add warm milk and whip to desired consistency.

Season to taste with salt and pepper.

Eet Smakelijk!
Enjoy, enjoy, enjoy!!!

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