Stamppot

boerenkoolstamppot

Potatoes mashed with kale, served with smoked rookworst sausage and gravy, Dutch winter on a plate.

Eaten in: Netherlands

Prep: 20 min
Cooking: 35 min
Total: 55 min
Servings: 4

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About the dish

Stamppot is a Dutch winter dish of potatoes mashed together with vegetables. The best-known version is boerenkool with kale, but hutspot with carrots and onions, zuurkool with sauerkraut and andijvie with raw endive are just as popular. Kale stamppot comes with smoked rookworst sausage, often with diced bacon too, and gravy poured into a ‘little lake’ made with a spoon in the middle. It is simple, cheap, warming home food, eaten after the first frosts, when the kale turns sweeter. Many families also add pickles, mustard or pieces of raw apple.

Main ingredients

potatoes
kale
smoked rookworst sausage
bacon
milk
butter

More: Wikipedia (en)

Recipe

Stamppot

https://foodmap.ominuvo.com/dish/stamppot

Ingredients

4 servings

1.2 kg floury potatoes, in chunks
600 g kale, tough stalks removed, chopped
1 smoked rookworst sausage (about 300 g) or another smoked cooked sausage
150 g smoked bacon, diced
150 ml warm milk
40 g butter
½ tsp nutmeg
salt and pepper
mustard and gravy to serve

Method

Put the potatoes in a pot, salt them, almost cover with water and lay the kale on top. Cover and cook for about 20–25 minutes until the potatoes are tender.
Meanwhile heat the sausage in hot, not boiling, water for about 20 minutes.
Fry the bacon in a dry pan until crisp.
Drain the potatoes and kale and mash them together with the butter and warm milk into a fairly coarse mash.
Stir in the bacon and its fat and season with nutmeg, salt and pepper.
Slice the sausage and lay it on the stamppot, make a hollow in the middle with a spoon and pour in the gravy. Serve with mustard.

Stamppot

About the dish

Main ingredients

Ingredients

Method

From the same kitchen