Dutch Boerenkool Stamppot is probably one of the oldest and most authentic Dutch dishes. Literally translated it means "farmers cabbage hodgepodge".
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What is Dutch Boerenkool Stamppot?
It is a Dutch dish of mashed potatoes with kale and served with a side of delicious smoked sausage called rookworst, a product of Holland. Finding rookworst may be difficult but you can certainly substitute kielbasa or any other sausage that you like.
The Dutch love to mash potatoes with all types of vegetables, like carrots (that would be called the Dutch word hutspot), and they even sometimes mash it with fruit.
This classic recipe is mashed with kale which is a healthy loved green.It has been used in the Dutch cooking long before it became the new superfood. Kale is called boerenkool which translated means farmer's cabbage but is actually curly kale and has been cultivated in the Netherlands since the Roman times.
The potatoes on the other hand were introduced to Europe in the 16th century and became a staple food in the region.
This dish has a simplicity about it that makes it a wonderful dutch comfort food. This Dutch stamppot recipe would be perfectly lovely on a cold winter night.
The sausage adds excellent flavor to the dish and It can easily be a one dish meal. It is often served this way in dutch cuisine.
I can see why this traditional dish has been loved for generations all throughout the Netherlands. Enjoy!
What to serve with Dutch Boerenkool Stamppot
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Dutch Boerenkool Stamppot (Mashed Potatoes with Kale and Sausage)
- 3 lbs potatoes (floury potatoes like russet or yukon gold work well)
- 1 large white onion
- 1 bay leaf
- 1 lb curly kale
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1 lb smoked sausage
- 1 ⁄2 cup milk
- 2 Tablespoons butter
- Peel and dice potatoes and onion.
- Clean, trim and slice kale.
- n a large pot, add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover the ingredients.
- Cover and boil gently over medium heat for about 25 minutes.
- Meanwhile steam or grill the smoked sausage until done, then slice into bite size pieces.
- When tender, remove the bay leaf, drain the vegetables, and mash them with a potato masher.
- Add milk and the knob of butter.
- Add in sliced smoked sausage.
- Add salt and black pepper to taste and serve.