Stamppot boerenkool
Stamppot boerenkool, from above
Non vegNetherlands

Stamppot boerenkool

Kale mashed into potatoes with smoked sausage on top. Dutch winter, sorted.

45 minTime
30 gProtein each
mildSpice
Mash with kale2 chapters · 1 min read

Make it your way

Grandma's wayPotato and kale mash with rookworst and bacon.
The original
767kcalsame
30 gproteinsame
11 gfibresame
45minutessame

Classic stamppot boerenkool.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Potato1.2 kg floury potatoes, peeled and chunked
Kale500 g, finely chopped
Smoked sausage1 rookworst
Bacon (streaky rashers, streaky bacon)100 g, diced
Milk¾ cup + 2 tbsp, warm
Butter2 tbsp
Saltto taste
Black pepper½ tsp
Prepared mustardto serve

Method

5 steps
  1. 1Put the potatoes in a pot with a little salted water, pile the kale on top, cover and cook.
  2. 2Meanwhile warm the rookworst in hot water just below a simmer.
  3. 3Fry the bacon until crisp.
  4. 4Drain the potatoes and kale, then mash with warm milk, butter and pepper. Stir in the bacon and its drippings.
  5. 5Slice the sausage over the top and serve with mustard.
Serve it like this

Spoon a mound of mash onto each plate, make a well for gravy, lay sausage slices on top and add mustard on the side.

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Make it a meal

What goes with Stamppot boerenkool: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Erwtensoep180 min
On the side Honey mustard dressing5 min
On the side Aloo gobi35 min
To drink Sol kadhi40 min
Something sweet Appeltaart120 min
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