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Posted by on Aug 23, 2014 in International, Side Dish, Veggies | 0 comments

Boerenkool Stamppot

Boerenkool Stamppot

  • SumoMe

What’s in the name?

Well,if you are Dutch,you will know it immediately.If you are not, like me, then here is an explanation. Boerenkool is ‘Kale’ ; Stamppot simply means “mashed up’, potatoes being the consistent ingredient.

Just like Irish has colcannon (cabbage with mashed potatoes),Dutch has Boerenkool Stamppot.If  carrots or parsnips are added instead of kale,name changes accordingly.Concept remains same.Pretty cool ha !

What inspired  ?

My theory is when we are trying a vegetable or fruit, which is known for its failed record in our taste department, I go global.I research how the particular produce is enjoyed across different culture. Though there are some produce which are  grown only in set regions of the world, there are many fruits and vegetable available to us which has global presence. I learnt that Kale has been enjoyed by Dutch for long time, way before it became the talk of health town.

How it is eaten in Netherlands?

It is mashed with potatoes and enjoyed with sausage.Here is my version.

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Ingredients

3 Russet potatoes  cleaned

1-1/2 cups chopped packed kale(I chose curly because it simply has more personality to it in produce aisle)

2 tablespoons butter

1/2 cup milk

Salt and pepper to taste

Method

*Boil potatoes.Add chopped kale towards the last 5 minutes of potatoes getting done.Potatoes take lot longer.Kale takes 5 minutes.

Drain water.Mash potatoes and kale together in a bowl using potato masher or whatever tool you got(hand works too-Indian way).

Add melted butter and warm milk.I just add butter to milk and microwave it for couple of seconds.

Add slowly to the potatoes and kale mixture as you are mashing them.

Enjoy it as a sidedish or with sausage like Dutch do.

We all loved this version of Boerenkool Stamppot 🙂

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Note : I boil my potatoes in Indian way, the way i have seen it being done for years, back at my mom’s home.I do not cut and peel the potatoes before i boil it.I simply scrub and  clean it well.If potatoes are too big,I cut them in half/quarters.So there is always a task of peeling hot boiled potatoes afterwards.Indian cooking chore.It was not until i watched my sister in law making her famous creamy mashed potatoes,that she peeled and chopped the potatoes before boiling them.If you are adding kale or cabbage or something like that,you want to follow my sister-in-law route of making mashed potatoes(evidently that’s how it is done around here).It is bit painful to peel the hot potatoes but i am used to it(and i am convinced that it takes less time then peeling and chopping),so i am likely not going to change unless i am making mashed potatoes+ 🙂

 

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  1. Kale – 3 ways | Food,Fork,Plate & Handful of Joy - […] Kale - Mashed potatoes ( Borenkool Stamppot ) […]

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