Dutch Boerenkool Recipe: Mashed Potatoes With Kale

Dutch Boerenkool Recipe: Mashed Potatoes With Kale

Peel and cut potatoes, bring to a boil and cook for 17 minutes (start boiling potatoes when kale still has 25 minutes to go;) (Optional) Prepare bacon; Prepare omelet or heat up sausage; Drain water from potatoes, add milk, butter, pepper and nutmeg, mash and mix; Put cooked kale in colander, press with wooden spoon to squeeze out water;

Boerenkool is mashed potatoes with kale, served with a smoked sausage and topped with butter and mustard or vinegar. And it is soo tasty. Especially if you put just a little ‘too much’ butter & salt on it. Yum. 1. Boil Potatoes, Can of Kale, & Sausage Together Until Potatoes are Mashable. 2.

What kind of mashed potatoes are in boerenkool?

Boerenkool Stamppot (Kale Hash) Boerenkool Stamppot is a Dutch dish of mashed potatoes (“stomped pot”) mixed with kale. There are sometimes other vegetables mixed into Stamppot, like sauerkraut or endive, but as the Dutch say, “Boerenkool is het nieuwe zwart” (Kale is the new black). Note: they probably don’t actually say that!

What kind of Kale is used in boerenkool?

Boerenkool is a traditional Dutch comfort food dish; flavourful mashed potatoes richly green with little specks of cooked kale, served with a side of smoky sausages. It’s easy, all cooked together in one pot. This authentic version is also topped with sweet pear halves and a drizzle of their juice – totally unexpected and totally delicious!

How to make boerenkool stamppot in the Dutch shop?

Drain the kale. Add the potatoes, onion, bay leaf and kale to a large pan and cover with water. Bring to a boil and cook for 10 minutes. Lay the sausage on top and continue to boil gently for another 10 minutes, or until the potatoes are cooked. Remove the sausage and drain the potato, onion, kale mixture. Discard the bay leaf.

The Dutch Table: Boerenkool met worst

Boerenkool is the Dutch word for kale, but in my experience it is often used for this combination of potatoes and kale. You could call it a boerenkool stamppot. A stamppot is word term for mashing any other vegetable with potatoes. My favorite is hutspot with potatoes and carrots, but you can also try turnips or parsnips.

1-tablespoon vinegar from the Dutch recipe* The Method. 1. Peel and dice potatoes and onions. 2. Clean, trim and slice kale. 3. Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all in a 3-quart pan. 4. Cover and boil gently for about 25 minutes. 5.

3 bunches of kale (or 1 lb) 6 large potatoes 3 tablespoons of butter 1/2 cup of milk, warmed 1 smoked kielbasa Salt Cut the leaves off the stems and slice the leaves into narrow strips. Peel the potatoes, quarter them and place them in a Dutch oven. Add water to barely cover the potatoes, then put the kale on top, add the kielbasa.

Recipe for the Dutch traditional dish of mashed potatoes and kale This is a very popular dish when it is cold in The Netherlands: 'stamppot boerenkool' or mashed potatoes with kale and smoked sausages.

A mixture of mashed potatoes and garden kale served with smoked sausage is a frequent meal on the Dutch table. After our inundation of kale and chard from our CSA-share, I was reminded of the fare from my time in Ermelo, Holland.


Boerenkool Stamppot Is A Dutch Dish Of Mashed Potatoes Stomped Pot Blended With Kale There Are Typically Different Ve Clear Consuming Journal Clear Recipes A Meals. Boerenkool Stamppot Recept Okoko Recepten Recept Stamppot Boerenkool Boerenkool Recept. Pin On Meals. Kale Mashed Potatoes Meals Tasting Recipes Smoked Sausage.

This is Dutch comfort cooking—mashed potatoes and curly kale are served with a Dutch smoked sausage, known as rookworst. In strictly traditional recipes, the boerenkool is boiled, but this recipe calls for sautéing the curly kale in a little olive oil to keep its color, texture, and flavor intact. You can use a bag of pre-cut curly kale.

Need a delicious new recipe the whole family will love? This cozy and colorful Dutch Stamppot made with a variety of vegetables is easy and cooks fast.. Best of all, this traditional vegetable mash is packed with nutrients.Stamppot (meaning stew) is a classic, probably one of the oldest, Dutch dishes made with mashed potatoes as a base and seasonal root and leafy vegetables.

Originating in the 1600s, stamppot is one of the oldest Dutch recipes that remains popular today. The traditional Dutch stamppot recipes use mashed potatoes as the base, and then incorporate a vegetable (most often sauerkraut, kale, endive, spinach, and turnip greens) and sometimes a meat, making the quintessential comfort food dish. See details »

Old Authentic Dutch Mashed Potato and Apples Recipe | Cookbook Friday; Fava beans and potato puree with sweet Gorgonzola PDO, bacon and herbs; DUTCH KALE DISH boerenkool

Kale, the Dutch Way (Stamppot Boerenkool)

Bring it to a boil and cook the potatoes for 20 minutes. Drain the water. Add the butter and cover the pot with the lid and let it sit until the butter is melted. Mash the potatoes. Add the milk slowly, while mashing to get the consistency you like. Add the finely cut andive on top and gentle stir them through the mashed potatoes.

Method. 1. Peel and quarter the potatoes and place on the bottom of a large pot. Add cold water to just cover potatoes. Salt the water. 2. Add the shredded kale on top and cover with a lid. Bring to a boil, and boil/steam for about 20 minutes or until potatoes are cooked through. 3.

Boerenkool met Wurst, or kale with sausage, is a classic Dutch stamppot. A stamppot is a dish of potatoes mashed with another vegetable, and is a staple of traditional Dutch home cooking. I recommend serving with beef gravy, and if you'd like to make your own I've included a recipe for that too.

Stamppot boerenkool (kale): the same thing with kale, served with bacon or smoked sausage Hutspot: Mashed carrot, onion, and potatoes served with brisket or bacon Hete bliksem: mashed potatoes, and sweet and sour apples (although I have actually never eaten this one, it’s more common in the east of the Netherlands and I’m from the west)

Boerenkool and andijviestamppot are, respectively, potato and curly kale mash and potato and curly endive mash. Serve with rookworst (smoked sausage) and fried bacon bits. The more green vegetable the better. The other big hitter is zuurkool stamppot – pickled cabbage and mash which is a distinctly acquired taste.

Boerenkool Stamppot Recipe

Put the Curly kale , Water , Salt in a large pan with a lid and bring to a boil. When the Curly kale has shrunk enough, put the potatoes on top of them. Once the potatoes are done pour off the cooking liquid, but keep it. Crush the mass (with a potato masher) adn mix them. Add the cooking water back and add the Bacon strips with all the grease.

Boerenkool. Gather all your ingredients. Wash the potatoes under cold water to remove dirt. Cut into 3rds or 4ths, and put into a large pot. Cover with cold water, and sprinkle about 2 teaspoons salt into the water. Boil potatoes until very soft, and skins begin to peel away from the flesh of the potato.

Boerenkool means kale in Dutch and this is a traditional dish from the Netherlands and parts of Scandinavia and northern Germany. Mashed potatoes are cooked with kale and topped with sausages for a Stamppot, for those so inclined.

Boerenkool. Boerenkool is the Dutch word for a stew of mashed potatoes with kale. This stew is usually served together with smoked sausage. Hutspot. Hutspot is the Dutch word for a stew of mashed potatoes with carrots and onions. This stew is at its best when served with a stew of beef, onions, butter, and herbs that need to simmer for a few hours.

6 large potatoes. 3 tablespoons of butter. 1/2 cup of milk, warmed. 1 smoked kielbasa. Salt. Wash the kale well as sand and mud tends to get trapped in the curly leaves. Shake off the water and rip the leaves off the stems. Roll and cut the leaves into narrow strips. Dispose of the stems.

Recipe: Boerenkool met worst (Dutch)

Recipe 1. Boerenkool Stamppot – Curly kale hotchpotch. Take equal quantities of potatoes and vegetables. (The Dutch do not consider potatoes as a vegetable. If you question this, the Dutch will tell you, potatoes are potatoes). Mash the potatoes with a lump of butter and milk. Add salt to taste. Chop the curly kale finely and cook until tender.

Boerenkool Stamppot Recipe-Ingredients: 2 lb. potatoes; 2 white or yellow onions; 1 bay leaf; 2 lb. fresh kale; 2 lb. smoked kielbasa sausage; 1 ⁄ 2 cup milk; 4 tbsp. butter; salt and pepper, to taste; Directions: Peel the potatoes and chop them into small chunks; Peel the onions and dice them. Wash, trim, and rough chop the kale.

Remove the lid, stir the ingredients and allow the kale to cook for an additional three (0:03) minutes until tender. Season the kale with a pinch of salt and black pepper if desired, then transfer it to the mashed potatoes. Fold in the kale to the mashed potatoes until thoroughly combined, then set aside.

Large pan high enough to cook the potatoes and boerenkool at the same time. A masher. How to prepare: Peel the potatoes and cut them in half or thirds. Put them in the pan and fill the pan up with water until the potatoes are just covered in water. If you have boerenkool from a bag, just put the 500 grams on top of the potatoes.

Winecoach’s Boerenkool met worst – or Potato Kale Mash with Sausage. WHAT. 3 large potatoes, quartered in big chunks; 1 head of kale, chopped (or 1/2 of a large bag of chopped kale – remove stems. 1 large smoked sausage (we used beef/pork smoked sausage – kielbasa works great as well) 1/4 cup milk; HOW. 1.

Boerenkool (Kale & Mashed Potatoes)

Drain potatoes in a colander and leave in colander while you prepare the rest of the dish. Using the same pot that you used to cook the potatoes, pour in milk and cream, and add chopped kale leaves and Boursin cheese. Bring to a boil. Reduce to a simmer and cook 5–6 minutes covered or until kale has wilted and is slightly tender.

Add the kale, and green onion. Saute, stirring frequently, until kale has softened, about 3 minutes. Remove pot from heat. Add the cooked potatoes, roasted garlic, buttermilk, and sea salt. Mash potatoes using a potato masher or fork until potatoes reach the desired texture. Taste the mashed potatoes and add sea salt to taste.

Dutch Boerenkool Stamppot is probably one of the oldest and most authentic Dutch dishes. Literally translated it means farmers cabbage hodgepodge. It is a Dutch dish of mashed potatoes with kale and served with a side of delicious sausage.

The Gelderse version is made of lean pork, seasoned with a particular set of spices and slightly smoked over oak and beech, then eaten either cold (kookworst) as luncheon meat or boiled (rookworst) with split pea soup or boerenkool, that lovely wintery dish of mashed potatoes with kale.

Stamppot. Meaning “mash pot”. Stamppot consists of (lumpy) mashed potato with vegetables of your choice thrown in. Popular vegetable choices include sauerkraut, spinach, swede, carrot, onion and kale (with kale it is known as boerenkool). Erwtensoep (of Snert) Pea soup. Typically made from dried peas, such as the split pea.

Boerenkool Stamppot (Kale Mash Pot)

The most common varieties are boerenkool (mashed potatoes with kale), zuurkool (mashed with sauerkraut), and of course my personal favorite – hutspot. Hutspot is made with mashed potatoes, onions, and carrots. It’s nothing fancy, just good old-fashioned Dutch comfort food.

1 bunch black kale (about 1/2 pound), stemmed, leaves washed in 2 changes water: Salt: 2 tablespoons plus 1 teaspoon extra virgin olive oil: 1 1/2 pounds potatoes, such as yellow potatoes or Yukon golds, cut in small dice (about 1/2 inch) 2 shallots, minced: 1 teaspoon nigella seeds: Freshly ground pepper

One of the most popular Dutch dish called Boerenkool. Its basically mashed potatoes with kale. The recipe. Boil potatoes and equal amount of kale. Drain potatoes and kale, dont want too much water. Than mash it all up with some boter, milk, salt and pepper. Add some small pieces of fried bacon. Eat it with pork sausage and classic gravy. Enjoy!

Boerenkool Stamppot (Dutch Mashed Potatoes and Kale with Sausage): A Taste of the Netherlands Posted on September 10, 2020 by Margaret Boerenkool is a traditional Dutch comfort food dish; flavourful mashed potatoes richly green with little specks of cooked kale, served with a side of smoky sausages.

This is just my new favorite kale recipe - a kale potato casserole. With a good amount of kale mixed with the mashed potatoes and sun-dried tomatoes. It's flavorful, cheesy comfort food, great when you're in need of some extra vitamins!This casserole dish is easy to prepare on the forehand, so you only have to bake the dish when ready to eat.. Today on Carnival Sunday a delicious kale recipe.

Boerenkool Stamppot Recipe/Recept

Stir in a handful of salt. Place pot over medium-high heat and bring to a boil. Boil potatoes until fork tender, 12 to 15 minutes, remove from heat and drain water from pot. Using a potato masher, begin to mash the hot potatoes. Pour butter (reserving 2 tablespoons) and cream into the potatoes and continue to mash.