House recipe
🥬 Stamppot boerenkool
Floury potatoes mashed with steamed curly kale, warm milk and butter, served with sliced smoked sausage.
Allergens. Contains: Milk, Mustard. May contain, depending on the brands you buy: Milk, Soy, Celery, Mustard, Sulphites.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 1 kg potatoes, floury, peeled and halved
- 500 g curly kale (boerenkool), washed and finely chopped
- 1 smoked sausage (rookworst), about 275 g
- 150 ml milk, warmed
- 40 g butter
- 2 tsp mustard, plus extra at the table
- 1 pinch nutmeg, grated
- Salt, to taste
- Black pepper, to taste
Method
- Put the potatoes in a large pan, just cover with salted water and bring to the boil.
- Pile the kale on top of the potatoes, cover and simmer for 20 minutes until the potatoes are tender.
- Meanwhile heat the rookworst in a pan of hot (not boiling) water for 15 minutes, then slice it.
- Drain the potatoes and kale well and mash them together with the butter.
- Beat in the warm milk until smooth but still chunky, then season with mustard, nutmeg, salt and pepper.
- Serve with the sliced rookworst on top and more mustard on the side.