Tulip Bulb Stamppot

Mashed potatoes, red cabbage, carrots, kale, and tulip bulbs

---

City/Region: The Netherlands

Time Period: 1945

---

The Netherlands was relatively well off for food during much of WWII up until the harsh winter of 1944-1945. A combination of factors like German occupation, extreme weather conditions, and lack of Allied relief resulted in the population existing on only 500 calories a day. Tulips, a major Dutch export, were stored as dried bulbs, and the government issued documents that instructed people on how to prepare them safely.

If you make this dish, be sure to use organic bulbs and remove the yellow sprout in the center of the bulb completely as described in the instructions below. The yellow center is what can make you sick.

The flavor of the dish comes from the vegetables, and the unique flavor of the bulbs is lost in everything else. Save at least one bulb back before you mash it to taste it. Different varieties of tulip bulbs are supposed to have different flavors, and mine had a kind of earthy metallic sweet taste that was quite unlike anything I’ve ever had.

“Stamppot with Tulip Bulbs
1 kg of vegetables, 1/2 kg of potatoes, 1/2 kg tulip bulbs, salt, oil.
Clean and finely chop the vegetables. Scrub the potatoes and quarter them. Clean the tulip bulbs. Put everything in a pot with a little water and salt. Boil for 30 to 45 minutes. Mash everything and add oil to taste.”

— Dutch State Office for Preparation of Food Distribution, 1945

---

Ingredients:

• 1/2 kg (1 lb) organic tulip bulbs (they must be organic)
• 1 kg (2 lbs) vegetables, I used carrots, red cabbage, and kale
• 1/2 kg (1 lb) russet potatoes
• 2 teaspoons salt
• 2 teaspoons any vegetable oil, I used rapeseed

Instructions:

1. Prepare the tulip bulbs. This step is very important so that the tulip bulbs aren’t poisonous. Peel the tulip bulbs and wash them well. Cut them in half, then remove the yellow sprout. This is the part that can make you sick, so be sure to get all of it out.
2. Wash and chop the vegetables and potatoes into about 1 inch (2.5 cm) pieces or strips. The size isn’t super important here as everything will be mashed eventually. For extra authenticity, don’t peel the potatoes.
3. Place the vegetables, potatoes, and tulip bulbs in a large pot. Scatter the salt over it and fill the pot with enough water so that you can see it through the vegetables. Everything will cook down, so you don’t need to fill it all the way up.
4. Place the pot over high heat and bring it to a simmer, stirring occasionally. Continue to simmer and stir occasionally, lowering the heat if needed, for about 40 to 45 minutes.
5. When everything is nice and mashable, drain off as much of the liquid as possible. Mash it all up and mix in the vegetable oil, then serve it forth.

---