Boerenkoolstamppot
Boerenkoolstamppot (BOO-ren-kohl-STAM-pot)
Kale Mash
A hearty mountain of mashed potatoes folded with curly kale and drizzled with gravy — the ultimate Dutch cold-weather comfort dish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep plate
Garnishes: gravy well, mustard
Accompaniments: smoked beef sausage, pickled onions
Instructions
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1
Boil potatoes in salted water for 15 min.
-
2
Add chopped kale on top of potatoes, cover and steam together for 10 min more.
-
3
Drain, add butter and warm milk. Mash together vigorously — some like it chunky, some smooth.
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4
Season generously with salt and pepper.
-
5
Serve as a mountain on the plate with a well of gravy on top and smoked beef sausage on the side.
Did You Know?
There is an annual Boerenkool race in Friesland where contestants must eat a full plate of boerenkoolstamppot before running 100 meters.
Chef's Notes
Equipment Tips
- large pot
- potato masher
- colander
Garnishing
gravy well, mustard
Accompaniments
smoked beef sausage, pickled onions
The Story Behind Boerenkoolstamppot
Boerenkool literally means farmer's cabbage. This stamppot variant has been a Dutch winter staple since the 17th century, traditionally made after the first frost, which was believed to make the kale sweeter. It remains the most popular stamppot variety.
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