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Assiette de stamppot néerlandais, écrasé rustique de pommes de terre au chou kale avec un puits de jus de viande brillant au centre, rondelles de saucisse fumée rookworst, lardons grillés, pot de moutarde et cornichons
Team Curcuma

Kale stamppot (boerenkool stamppot)

The Dutch winter dish: floury potatoes mashed with kale, butter and warm milk, seasoned with nutmeg, served with smoked sausage, bacon and a little well of gravy.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings : 4 servings
Course : Main Course
Cuisine : Dutch
Calories : 650
Ingredients Préparation Notes

Ingredients
  

  • 1.2 kg floury potatoes peeled, in chunks
  • 500 g kale (boerenkool) stems removed, finely shredded
  • 1 smoked sausage (rookworst) about 275 g
  • 100 g smoked bacon lardons
  • 150 ml milk warm
  • 40 g butter
  • 250 ml meat gravy (or brown stock)
  • 1 pinch grated nutmeg
  • salt, black pepper
  • mustard and pickles to serve

Préparation
 

  1. Put the potatoes in a large pot, barely cover with salted water and place the shredded kale on top. Cover and cook 20 to 25 minutes, until the potatoes are tender.
  2. Meanwhile, heat the smoked sausage for 20 minutes in barely simmering water, without boiling.
  3. Fry the bacon in a dry pan until crisp.
  4. Drain the potatoes and kale. Add the butter and warm milk, then mash with a potato masher, keeping a rustic texture.
  5. Stir in the bacon, nutmeg, salt and pepper. Heat the gravy.
  6. Serve in a mound on each plate, make a small well in the center and fill it with gravy. Add the sliced sausage, mustard and pickles.

Notes

Use floury potatoes (Russet, Maris Piper, King Edward) for a fluffy mash. Frozen kale works very well. Leftover stamppot reheats in a pan with a knob of butter.