Boerenkool stamppot
Rated 4.3 stars by 6 users
Cuisine
Dutch
Author:
Twisted chef
Servings
4
Prep Time
20 minutes
Cook Time
40 minutes
Super simple. Very tasty! It will not get more Dutch than this. My twist on the famous boerenkool stamppot! ofcourse served with a smoked sausage and an nice gravy!
Ingredients
- 1.5 kg potatoes
- 400-600 gr kale
- 3 big onions
- 2 tbsp honey
- 3 tbsp balsamic vinegar
- 3 big smoked sausages
- Splash of milk
- 125 gr Herb creamcheese (or more of you like)
- 1-2 tbsp mustard
- Salt
- Pepper
- 250 gr bacon bits
Directions
Peel the potatoes and boil them in water with salt until tender.
- In the meantime slowly render down the bacon bits, set aside when crispy, pour out half the fat
- Slice the onions in half rings and add to the same pan. Season with honey and balsamic vinegar. Let caramelize.
- Boil the kale for 2-4 minutes.
- Strain the potatoes and push them through a potato ricer or a fine sieve. Mix with the creamcheese, mustard, milk, salt, pepper, half the bacon bits and kale.
- Serve with a big smoked sausage, more bacon bits and some gravy.
Gravy
Add the remaining bacon fat and a knob of butter to a pan and stir in 1-2 tbsp flour.
Bake a bit while stirring. Slowly stir in some beef stock until the desired consistency.
Season with salt, pepper, some mustard and optional some kecap manis or balsamic vinegar.
1 comment
For UK chefs, the kale needs to be finely cut, not like the big ‘roots’ sold in the UK stores. Dutch kale is sold finely cut.