Stamppot

Ingredients

• Floury potatoes1.2 kg
• Curly kale — shredded fine500 g
• Smoked rookworst sausage500 g
• Smoked bacon — diced150 g
• Milk — hot150 ml
• Butter60 g
• Mustard1 tbsp
• Meat gravy200 ml
• Salt and pepperto taste

Salt and spices grow more slowly than the rest: doubling a dish does not double the pepper.

Weight converts to ounces and volume to cups. Grams of flour are not turned into cups, because that depends on how tightly it is packed.

Method

1. 1

   Boil the potatoes in salted water for twenty minutes. Seven minutes before the end pile the kale on top to steam.

   22 min

2. 2

   Meanwhile warm the sausage in water for twenty minutes without letting it boil: boiling splits the skin and the fat leaves.

   20 min

3. 3

   Render the bacon until crisp and set it aside, keeping the fat.

   8 min

4. 4

   Drain, crush the potato and kale together with a masher, working in the hot milk, butter, bacon fat and mustard.

   6 min

5. 5

   Fold in the crackling, divide between plates, make a well and fill it with gravy. Slice the sausage and lay it over.

   4 min

About the dish

Stamppot is potato mashed together with a vegetable, not potato with a side. The kale boils in the same pot for the last minutes and everything is crushed at once.

Curly kale was traditionally picked after the first frost: cold turns part of its starch to sugar and the bitterness leaves. Shop kale can spend a day in the freezer for the same effect.

The well in the middle of the plate is for the gravy. It is not decoration: mash without sauce is dry, and gravy poured over the top runs off instead of reaching the bottom.

Worth knowing

• — Crush with a masher rather than a mixer. A mixer shears the starch and the mash turns gluey.
• — The milk must be hot. Cold milk sets the starch and the mash comes out dense and grey.
• — The kale can be swapped for sauerkraut, endive, or carrot and onion — these are different but equally traditional stamppots.

Nutrition

Per serving at the base yield, calculated from the ingredients rather than measured in a lab.

Calories

780 kcal

Protein

30 g

Fat

46 g

Carbs

62 g

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