Dutch cuisine; stamppot boerenkool (potato kale mash)

Dutch cuisine is not so impressive.

It HAS been once, for sure, but people forgot about all of those stews that cooked for hours and dishes that “our” grandparents’ parents made , mostly ’cause they’re too time consuming. Forgotten ingredients are coming back, it’s not that, but we simply got lazy. In The Netherlands all world cuisines are widely represented, any ingredient is for sale in Amsterdam, but I often wonder if the flavour and the amount of nutrients and vitamins are just as high as when the ingredient is consumed where it grew, naturally, where it originates from?

Next year I’ll spend some time researching & getting into the old Dutch cuisine. For now;

Stamppot boerenkool (potato kale mash)
Boerenkool (kale) was first mentioned in cookbooks from the year 1661. (I’d love to get my hands on a copy of this book for my collection!) In 1661 mashed potatoes were not used in this dish yet, although the sausage was already served with the cabbage in this dish. The dish became popular after a few bad corn-seasons when potatoes became popular as food. Boerenkool contains a lot of carbohydrates, which makes it a popular meal for cold winter days.

for 4 persons;

  • 500 grams of boerenkool/ kale, cut and cleaned. Dutch tradition is that the kale is harvested after the first night of frost. If the frost stays out you can put it in the freezer after cleaning and cutting, it will enhance the flavours of the vegetable because the sugars are relased from the leaves after being frozen.
  • a kilo of potatoes, peeled and cut
  • 1 smoked sausage
  • some butter
  • some milk
  • salt and a pinch of nuttmeg.
Bring the potatoes to boil with some salt. When they are cooked you add the frozen kale and cook for a minute or 2 (or untill taste but not too long!) more. Add the milk, butter and nuttmegg and mash everything together. The Dutch traditionally make a hole in the mash on the plate in which they add some gravy. I generally make the gravy from an onion, some butter or olive oil and fried bacon or panceta, sometimes a spoon of mustard and add this over the mash. Serve with the warm smoked sausage.
Eet smakelijk.

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6 Comments to “Dutch cuisine; stamppot boerenkool (potato kale mash)”

  1. It’s the same as Irish colcannon, which is often made with cabbage – and Croatian blitva, which uses Swiss chard.

    FYI, the singular word is potato, not potatoe. Plural is potatoes.

  2. This looks like something my husband would really enjoy: he loves all sorts of greens and there are never leftover mashed potatoes…

    I’ve not tried freezing kale—an interesting idea.

    Happy Sweet New Year 2012!

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