Kale Mash | boerenkoolstamppot
Rated 3.5 stars by 2 users
Cuisine
Dutch
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Super simple. Very tasty! The classic Dutch stamppot with a twist from the twisted chef! This dish is perfect for a cold winter day!
Ingredients
- 1.5 kg potatoes
- 600 gr kale
- 100 gr creme fraiche
- 300 gr bacon cubes
- 2 smoked sausages
- Salt
- Pepper
- 4 tbsp mustard
- 2 onions
- Butter
- Parmesan cheese
- Splash of milk
- Rosemary sprig
- 2 broth cubes
- Pinch of nutmeg
- 1 tbsp cumin powder
- 1 tbsp turmeric powder
- 1 tbsp honey
Directions
- Peel the potatoes and slice in blocks
- Boil the potatoes in water with a broth cube, until fork tender
- cook the sausage for about 15 minutes in non boiling water
- Remove the stems of the kale and finely slice the leaves
- Cut the onion into half rings
- To a dry pan add the bacon pieces and render down until crispy. Remove the bacon pieces.
- Add half the mustard to the bacon fat together with 50 gr of butter, the honey, half the mustard, 150 ml of warm water, a broth cube and the rosemary. Let simmer until a little thickened.
- Take a wok pan and add some oil followed by the onion and kale. stir fry until the kale is somewhat soft and ready to eat.
- Drain the potatoes and mash them together with some butter, the other half of the mustard, a splash of milk, the creme fraiche, a little parmesan cheese, the nutmeg, cumin, turmeric, salt and pepper. When mashed together add the kale and onions and mash them into the potatoes.
- Serve with the bacon pieces, smoked sausages and gravy.