Lunch · Dutch
Spinach Stamppot
Dutch mash of potatoes and spinach, served with eggs.
- per serving
- 575 kcal
- Protein
- 27 g
- Total time
- 40 min
- Makes
- 1 serving
- Vegetarian
Instructions
Peel the potatoes and weigh 300 g; cut into 2 cm cubes. Cook for 20 to 25 minutes in 900 ml of boiling water until tender, then drain.
While they cook, slice the 50 g of onion and wash the 160 g of spinach. Melt 4 g of the 10 g of butter in a skillet, add the onion and 20 ml of water, cover and cook for 5 minutes over low heat.
Add the spinach in two batches and cook uncovered for 4 minutes, until the free liquid has evaporated.
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