Here in the Netherlands, summer salads are making way for richer fare, which are making their way into the markets and on the menus as the autumn and winter vegetables come into season. Yesterday I discovered a tried and true Dutch recipe for the cold weather. Let's just consider this Holland's answer to bangers and mash. It is rich, filling and positively delicious.
Boerenkool Stamppot
2 lbs floury potatoes, peeled and quartered
1/2 lb of kale, cleaned and chopped
1 clove garlic, whole
1 smoky sausage (in Dutch, it is called rookworst)
3/4 c milk
1 Tbls butter
2 Tsp honey
1/4 tsp Dijon, or to taste
salt and pepper
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| When you live in a foreign country and someone at the market is nice enough to put all the ingredients for a traditional dish in a handy bucket like this for you, even sticking the name of the dish on the sticker on top, it's pretty much a sign from above that you need to google that action and have it for dinner. Or so I figured. |
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1) Put the potatoes, garlic and kale together in a slow cooker and cover with water. Season with salt. Cook until you have time to make dinner.
2) Cut the sausage and fry to a nice golden, brown.
3) Drain the vegetables, add milk and butter and mash thoroughly. Mix in the honey, mustard and season to taste.
4) Divide the mash between 4 plates and top with sausages. Enjoy!
*This recipe is a bit of a modern take on what is a very traditional vegetable mash. While the stamppot is prepared by cooking the vegetables together, as is the more traditional method, the addition or honey and Dijon is something new. Also, frying the sausages separately is more Belgian than Dutch. For more information on stamppots, or to find a few different variations, take a look at this.
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