Dutch Stew With Kale And Carrots Stamppot Met Wortelen En Boere Recipes

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DUTCH STEW WITH KALE AND CARROTS (STAMPPOT MET WORTELEN EN BOERE



Dutch Stew With Kale and Carrots (Stamppot Met Wortelen En Boere image

This is an upgrade on an old family recipe and is SO delicious. The original Stamppot is basically mashed kale and potatoes. Hutspot is mashed carrots and potatoes. But BOTH, also mashed with onions, garlic...oh my it's GOOD! Even kids and company love it! And it's a healthy one-pot meal that you can prepare ahead! Just prep everything and cook it about half an hour before dinner time!

Provided by GinaStudySmart

Categories     European

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

8 potatoes, peeled and quartered
4 carrots, peeled and chopped small
4 cups washed kale, chopped finely
2 onions, chopped
3 garlic cloves, smashed
1 (16 ounce) package kielbasa
2 -3 teaspoons salt
water

Steps:

  • Layer carrots, potatoes, onions, garlic, kale and kielbasa in large pan on the stove.
  • Add 2 tsp salt and enough water to cover halfway up the potatoes.
  • Bring to a boil.
  • Reduce heat and simmer for 10-20 minutes until potatoes and carrots are tender.
  • Remove meat (any kind of sausage is fine) and set aside.
  • Drain the water from the potato mixture but SAVE the water!
  • Remove the bay leaves.
  • Mash the vegetables together. (For company, I separate the carrots and some potatoes and mash those separately. Then swirl them with the kale/potato mash for a really pretty dish) Add potato water as needed for texture/moisture. You may add butter, cream, etc. if you like, but it's really not needed!
  • Slice the sausage into 1-2" pieces and arrange on vegetable/potato mash.
  • Serve with a salad and dinner is ready!

Nutrition Facts : Calories 508.2, Fat 21.3, SaturatedFat 7.1, Cholesterol 49.9, Sodium 1524.6, Carbohydrate 64, Fiber 8.9, Sugar 6.9, Protein 17.3

DUTCH BOERENKOOL STAMPPOT (MASHED POTATOES WITH KALE AND SAUSAGE)



Dutch Boerenkool Stamppot (Mashed Potatoes with Kale and Sausage) image

Provided by International Cuisine

Categories     Dutch

Time 45m

Number Of Ingredients 9

3 lbs potatoes
1 large white onion
1 bay leaf
1 lb curly kale
1 teaspoon salt
1 pinch ground pepper
1 lb smoked sausage
1 ⁄2 cup milk
2 Tablespoons butter

Steps:

  • Peel and dice potatoes and onion.
  • Clean, trim and slice kale.
  • Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all in a .
  • Cover and boil gently for about 25 minutes.
  • Meanwhile steam or grill the smoked sausage until done then slice into bite size pieces.
  • Remove the bay leaf, drain the vegetables, and mash them.
  • Add milk and butter.
  • Add in sliced smoked sausage.
  • Add salt and pepper to taste and serve.

Nutrition Facts : Calories 588 kcal, Carbohydrate 44 g, Protein 22 g, Fat 36 g, SaturatedFat 14 g, Cholesterol 95 mg, Sodium 1626 mg, Fiber 8 g, ServingSize 1 serving

DUTCH STAMPPOT WITH ROOKWORST



Dutch Stamppot With Rookworst image

Pure comfort food! Stamppot consists of mashed potatoes mixed with various ingredients like carrots, onions or kale, and it was one of my favourites when I lived in Holland. It is often served as the main meal, with a smoked, spicy sausage such as rookworst. I tend to cook it as taught me by my Dutch friend, Anna, with lots of root vegetables, and in large quantities. My family have always loved it. It does contain a lot of butter, but you can add less (or more!) to your preference. Note: In Australia, in place of butternut squash, use Jap, Kent, Queensland Blue or Butternut pumpkin.

Provided by Daydream

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs potatoes (900g)
1 lb butternut squash (500g) or 1 lb buttercup squash (500g)
1/2 lb sweet potatoes (250g) or 1/2 lb yam (250g)
3 large carrots
2 large parsnips
1 large turnip
1 large leek
1 onion
1 lb savoy cabbage (or use green cabbage, kale, Swiss Chard, silverbeet or collards)
1/2 cup butter (or less to taste)
salt and pepper
1/2 cup chopped fresh parsley leaves (optional)
1 1/2 lbs dutch sausage, such as Rookworst (or other spicy sausage such as Spanish Chorizo)

Steps:

  • Prepare the vegetables: Peel and roughly chop the potato, Butternut squash (pumpkin), sweet potato/yam, carrots, parsnips and turnip. Peel and finely chop the onion. Wash any grit from the leek and cabbage, then slice both fairly finely.
  • Place the chopped vegetables in a large stock pot, and add water to barely cover. Place over heat, cover, bring to the boil, then reduce heat and simmer until vegetables are tender, around 20 minutes.
  • Meanwhile, cook the rookworst as per the instructions on the wrap, or saute the chorizo, or other spicy saudage you choose, in a little oil. Slice, then keep warm.
  • Drain the vegetables well, then mash - but not too smoothly - some lumps are good ;-) Season with salt and pepper to taste. Add the butter, and mix through (use less than 1/2 cup if you prefer). If desired, stir through the chopped parsley.
  • Serve the stamppot topped with the sliced sausage, and if you are really decadent, with an extra knob of butter!

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