Nederlands
Stamppot Boerenkool
Brasserie De Gouden Lepel
Ingredients
4 s
- 1.2 kg floury potatoes, peeled and quartered
- 600 g curly kale, washed and coarsely chopped (thick stems removed)
- 200 ml whole milk, warm
- 80 g unsalted butter
- 4 rookworst (Dutch smoked sausages)
- Salt, white pepper, and freshly grated nutmeg
Preparation
- Bring a large pot of salted water to a boil. Add potatoes; cook 20 minutes until just tender.
- In the last 5 minutes, add kale directly on top. Cover; steam 5 minutes until wilted.
- Meanwhile, warm rookworst in gently simmering water for 10-15 minutes. Do not boil.
- Drain potato and kale well. Return to pot; let steam off for 1 minute.
- Mash roughly; add warm milk and butter. Mix until combined but still slightly coarse - stamppot should not be smooth.
- Season generously with salt, white pepper, and nutmeg.
- Slice rookworst. Serve stamppot in mounded portions with rookworst on the side and a generous knob of butter pressed into the centre.