By Andrew Taylor - Spud Fit | August 7, 2021

Stamppot’ (mash pot) with boerenkool, gerookte wortels, appelmoes en nootmuskaat

This recipe was brought to you by Mandy Van Zanen.

Mandy has always been a foodie but has never considered herself to be any kind of cook until she got roped into all this by me! You’ll see that she’s pretty awesome in the kitchen, but her true creative talent lies in music – she has a music degree in classical singing from the Melbourne Conservatorium, and not only does she sing all sorts of pop music, she also plays the drums, orchestral percussion, and the clarinet as well!


  • 4 medium whole carrots, boiled or steamed
  • 1 tablespoon ready-made apple sauce, to serve (preferably low or no sugar)
  • pickles, pickled onions or gherkins, to serve
  • Marinade:
  • 1 tablespoon maple syrup
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon vegetable stock powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon French mustard
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon caraway seeds
  • 1/4 teaspoon ground coriander
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground nutmeg, plus extra to serve


  • 4 medium mashing potatoes
  • ½ onion, roughly chopped
  • plant-based milk of your choice, for mashing (if needed)
  • 1 teaspoon vegetable stock powder
  • 1 bunch curly kale, finely chopped


  • Step 1

    For the marinade, combine all the ingredients in an airtight container with 125 ml (4 fl oz/1/2 cup) water and mix well.

  • Step 2

    Take the steamed/boiled carrots and roll them around gently in the marinade, making sure they are fully coated. Cover and leave to marinate in the refrigerator for at least 3 hours, preferably overnight. Turn the carrots at least twice while they're marinating.

  • Step 3

    For the mash, boil or steam the potatoes until tender, about 20–30 minutes.

  • Step 4

    Put the onion in a frying pan with 60 ml (2 fl oz/1/4 cup) water and fry until soft.

  • Step 5

    Drain and mash the potatoes roughly, then add the milk, stock powder and fried onions. Mix in the raw kale until well combined.

  • Step 6

    Heat a frying pan over a high heat. Remove the carrots from the marinade and dry-fry until thoroughly heated and just starting to char. You can also grill or barbecue them

  • Step 7

    Serve the carrots on top of the big bowl of mash, topped with a tablespoon of apple sauce, a sprinkling of nutmeg and a few pickles on the side.

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