Main Course

Boerenkool Stamppot

Name: Boerenkool Stamppot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 porcje
Cuisine: dutch
Ingredients: 1000 g potato peeled and quartered; 500 g kale chopped, tough stems removed; 300 g smoked sausage; 100 ml milk warm; 30 g butter; 1 łyżeczka salt; 0,5 łyżeczka black pepper freshly ground

Boerenkool Stamppot is a hearty and traditional Dutch dish, perfect for a comforting meal. It features mashed potatoes and kale, often served with a smoked sausage. This recipe provides a simple and delicious version of the classic.

Oryginalny przepis autorstwa Forkin

Łączny czas: 45 min
Porcje: 4
Trudność: Łatwy
Na porcję: 546 kcal

Bezglutenowy

Informacja o alergenach: może zawierać mleko. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

1000 gpotato, peeled and quartered
500 gkale, chopped, tough stems removed
300 gsmoked sausage
100 mlmilk, warm
30 gbutter
1 łyżeczkasalt
0,5 łyżeczkablack pepper, freshly ground

Sprzęt

large pot · knife · potato masher

Sposób przygotowania

Krok po kroku

1
Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
2
Bring the water to a boil, then reduce heat and simmer for 10 minutes.
Około 10 min
3
Add the kale on top of the simmering potatoes. Place the smoked sausage on top of the kale.
Wskazówka kucharza: Do not stir the kale and sausage into the potatoes yet.
4
Cover the pot and continue to simmer for another 15-20 minutes, or until the potatoes are very tender.
Około 20 min
Wskazówka kucharza: Ensure the potatoes are fully cooked through for easy mashing.
5
Carefully remove the smoked sausage from the pot and set aside to keep warm.
6
Drain the potatoes and kale thoroughly, ensuring all excess water is removed.
7
Return the drained potatoes and kale to the hot pot. Add the warm milk and butter.
Wskazówka kucharza: Warm milk helps create a smoother mash.
8
Mash the potatoes and kale together until smooth and well combined. Season with salt and black pepper to taste.
Około 5 min
Wskazówka kucharza: Adjust seasoning as needed.
9
Slice the smoked sausage into thick rounds.
10
Serve the Stamppot hot, topped with slices of smoked sausage.
Wskazówka kucharza: Traditionally, a well is made in the center of the stamppot for a pat of butter or gravy.

Na porcję

Wartości odżywcze

25%Ocena

Kalorie: 545,7kcal
Białko: 20,4g
Węglowodany: 56,9g
Tłuszcz: 27,6g
Błonnik: 10,2g
Cukry: 6,2g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover Stamppot in an airtight container in the refrigerator.

Odgrzewanie

Reheat gently in a pot on the stovetop over low heat, adding a splash of milk if needed, or in the microwave until warmed through.