Brussels sprouts at the dinner table can go two ways, can't they? This Dutch Spruitjesstamppot (Brussels Sprouts Mash) with Bacon is the one that gets eaten here, even by the people who usually look at Brussels sprouts with doubt.
My children are not Brussels sprouts fans. Not at all. But when I mash them with potatoes, fold in crispy bacon and toasted walnuts, and serve the whole thing with sweet apple rings, the pan empties.
Why You Want to Make This
Spruitjesstamppot is one of those Dutch dinners that makes sense on a cold day. Potatoes and vegetables go into one pot, then everything gets mashed into a warm, creamy meal.
Brussels sprouts can be strong on their own, but they soften nicely with buttery mashed potatoes. Bacon brings salt and a little smoke, the apple rings add sweet-savory flavor, and toasted walnuts give the whole plate a little crunch.
What You Need
- Russet potatoes: Use a floury potato, because it mashes soft and fluffy.
- Brussels sprouts: The main vegetable. Halve the large ones so they cook evenly.
- Bacon bits: They bring salt, crunch, and a savory flavor that works well with Brussels sprouts.
- Apples: The sweet topping that balances the sprouts. Use Granny Smith apples if you like a more tart topping.
- Dark brown sugar: Helps the apple rings brown lightly in the skillet.
- Walnuts: Toast them for a nutty smell and a little crunch. Use pecans instead of walnuts for a sweeter crunch. Skip the walnuts if someone at the table cannot eat nuts.
- Butter: Gives the mash a fuller flavor.
- Heavy cream: Makes the potatoes and Brussels sprouts creamy.
- Salt and pepper: Taste at the end, because the bacon already adds salt.
How to Make It
- Step 1: Peel and cut the potatoes. Clean the Brussels sprouts, halve the large ones, and place them on top of the potatoes in a pot with salted water.
- Step 2: Cook until the potatoes are tender. While they cook, fry the bacon until crisp and drain it on paper towels.
- Step 3: Slice the apples into rings. Sprinkle with brown sugar and cook them briefly in the bacon fat, about 1 minute per side.
- Step 4: Toast the walnuts until they smell nutty. Mash the potatoes and Brussels sprouts, stir in warm cream and butter, then fold in the bacon and walnuts. Serve with the apple rings.
Top Tips
- Use floury potatoes: Russet potatoes are a good choice. They mash more easily than waxy potatoes.
- Halve large Brussels sprouts: They cook more evenly and mash better with the potatoes.
- Warm the cream and butter: Cold cream cools the mash down. Warm cream keeps everything soft and creamy.
- Toast the walnuts: Stop as soon as they smell nutty. Nuts can go from toasted to too dark quickly.
- Cook the apples in the bacon fat: This is where the sweet and savory flavor starts working together.
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Ingredients
- 1 teaspoon salt
- 2.2 pounds potatoes, floury
- 1 pound Brussels sprouts
- ½ pound bacon bits
- 2 apples
- 3 teaspoons dark brown sugar
- ½ cup walnuts
- 2 tablespoons butter
- ½ cup heavy cream
- salt and pepper
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Fill a large pot with 2 inches (3 cm) of water and add 1 teaspoon salt.1 teaspoon salt
- Peel the potatoes, rinse them, cut them into quarters, and place them in the pot.2.2 pounds potatoes
- Clean the Brussels sprouts by trimming the bottoms and removing the outer leaves. Cut large sprouts in half, rinse them, and place them on top of the potatoes.1 pound Brussels sprouts
- Bring to a boil and cook for about 20 minutes, until the potatoes are tender.
- Meanwhile, fry the bacon in a skillet until crisp. Remove it from the pan and drain on paper towels.½ pound bacon bits
- Peel the apples, remove the cores, and cut them into 8 horizontal slices. Sprinkle with brown sugar and cook in the bacon fat for about 1 minute per side.2 apples, 3 teaspoons dark brown sugar
- Chop the walnuts and toast them in a dry skillet until they smell nutty.½ cup walnuts
- Drain the potatoes and Brussels sprouts and mash them together.
- Warm the cream with the butter, then stir it into the mash. Fold in the bacon and walnuts. Taste and season with salt and pepper.2 tablespoons butter, ½ cup heavy cream, salt and pepper
- Serve the stamppot with the apple rings on top.
Notes
- Refrigerator: store leftovers in an airtight container in the refrigerator and reheat gently. Add a splash of cream or milk if the mash feels too firm.
- Make-ahead: make the mash ahead and cook the apple rings shortly before serving.
Nutrition
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