Beetroot stamppot with fish schnitzel

Ingredients

• 2onions
• 1Goudreinet apple
• 1 bowlcooked beetroot
• 4 tbsp (60 ml)butter
• 1 packetfish schnitzels
• 2 tbsp (30 ml)herb vinegar
• 1 packetbacon-flavoured mashed potato for stamppot
• 1 tbsp (15 ml)French mustard

Instructions

1. 1

   Prepare the vegetables

   Peel and chop the onions. Peel and dice the apple, and cut the cooked beetroot into small pieces.

2. 2

   Cook the onion

   Melt some of the butter in a pan and cook the onion until softened. Add the apple and beetroot, then stir in the herb vinegar.

3. 3

   Make the mash

   Prepare the bacon-flavoured mashed potato according to the packet instructions. Stir in the beetroot mixture and French mustard.

4. 4

   Cook the schnitzels

   Cook the fish schnitzels in the remaining butter according to the packet instructions, until cooked through and golden.

5. 5

   Serve the stamppot

   Serve the beetroot stamppot with the fish schnitzels.

What is beetroot stamppot?

Stamppot is a Dutch comfort food made by mashing potatoes with vegetables, often served with a separate accompaniment. This version brings cooked beetroot together with onion and apple, then pairs the mash with fish schnitzel.

The sweet-earthy beetroot and tart apple give the dish a lively contrast, while the packet mash keeps preparation quick. Mustard and herb vinegar add a sharp edge to the soft, rich mash.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 22g protein, 66g carbs, 23g fat.

Most of the carbohydrates come from the potato mash, with some also supplied by the apple and beetroot. The butter and schnitzel contribute much of the fat, while the fish schnitzel provides the main protein. Add a generous serving of green vegetables or salad to round out the plate.

The beetroot and apple

Beetroot: use cooked beetroot, as listed, and cut it into small pieces so it mixes readily into the mash without needing a long cooking time.

Apple: a Goudreinet is a Dutch cooking apple with a tart character. Dicing it helps it soften alongside the onion and keeps its flavour distinct in the finished dish.

Build the flavour

Onion: cook it in butter until softened before adding the beetroot mixture to the mash. This mellows its raw bite and gives the vegetables a buttery base.

Seasoning: herb vinegar brings acidity, while French mustard adds savoury sharpness. Stir them through the vegetable mixture and mash, tasting as you go if the packet mash is already seasoned.

Keep the texture balanced

Soft but not watery: cooked beetroot can release liquid, so drain it well before cutting and mixing it in. Fold the mixture through the mash rather than crushing everything into a completely uniform purée.

Even pieces: keep the onion, apple and beetroot pieces fairly small. That way, they are easy to eat alongside the schnitzel and distribute well through each serving.

Cook the fish schnitzels

Follow the packet directions for the fish schnitzels, since cooking time and method can vary between products. Cook them until hot throughout and crisp or golden as directed.

For the best contrast, time the schnitzels to finish just before serving. Keep them separate from the mash until plating so their coating stays crisp.

Serve it as a meal

The mash and fish schnitzel make a filling combination on their own. A simple green salad or steamed green vegetables can add freshness and a crisp contrast.

Serve the mash warm and spoon the schnitzel alongside it. A little extra mustard at the table works well for anyone who likes a sharper flavour.

Recipe notes & tips

• Drain the cooked beetroot well before chopping to help keep the mash from becoming loose.
• Cut the apple and beetroot into small, similar-sized pieces for an even mix.
• Soften the onion before adding the beetroot and apple so its flavour is mellow.
• Check the packet directions for both the mash and schnitzels, as products differ.
• Fold the beetroot mixture into the mash gradually so you can control the colour and texture.
• Cook the schnitzels close to serving time to keep their coating crisp.

Variations

• Add black pepper: season the mash at the table for a little extra warmth.
• Use extra mustard: stir in a little more French mustard for a sharper finish.
• Serve with greens: add steamed green beans or a crisp salad alongside.
• Keep the apple chunky: dice it slightly larger if you want more noticeable tart bites.
• Adjust the vinegar: use a little less for a milder, less tangy mash.

Common mistakes to avoid

• Wet beetroot: drain it well before mixing, or the mash may turn loose.
• Hard onion: cook it until softened before adding the other vegetables.
• Over-mashing: fold the beetroot mixture through gently to retain some texture.
• Soggy schnitzel: cook it as directed and serve it separately from the mash.
• Rushing the packet instructions: check each product's directions so the mash and fish are properly prepared.

How to store

Refrigerate leftover stamppot and fish schnitzel in separate airtight containers for up to 2 days. Reheat the mash gently in a pan or microwave, stirring as needed; reheat the schnitzel in an oven or air fryer to help its coating crisp up again.

Frequently asked questions