Stamppot met Rookworst
The Quirky Foodster Team
Ingredients
- Potatoes, peeled and cubed — 1 kg (2.2 lb)
- Curly kale, chopped — 400 g (14 oz)
- Rookworst — 1 (Dutch smoked sausage)
- Butter — 3 tbsp
- Milk, warmed — 120 ml (4 fl oz)
- Salt and pepper — to taste
Method
- Boil the potatoes in salted water until tender, about 15–18 minutes.
- Add the chopped kale to the pot for the final 5–6 minutes of cooking, until wilted and tender.
- Meanwhile, simmer the rookworst in a separate pot of water for 15–20 minutes until heated through.
- Drain the potato and kale, then mash together with the butter and warm milk until well combined; season with salt and pepper.
- Slice the warmed rookworst and serve alongside or on top of the mashed stamppot.
Introduction: Mashed potato combined with kale and topped with smoked sausage, a comforting Dutch winter classic.
Cultural Background: Stamppot represents Dutch home cooking at its heartiest, mashing potato together with a vegetable — kale being one of the most popular — and serving it with rookworst, a traditional smoked sausage, especially welcomed during the cold winter months.
Tips: Mash the potato and kale together while both are still hot for the smoothest, most well-combined result. Don't overcook the kale before mashing — it should be tender but still hold its colour.
Variations: Use sauerkraut instead of kale for a different classic stamppot variation (zuurkoolstamppot). Add crispy bacon bits on top for extra flavour.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of milk, stirring, until warmed through, or in a microwave.
FAQs:
Q: What is rookworst?
A: A traditional Dutch smoked sausage, typically made from pork, a classic pairing with stamppot.
Q: What other vegetables can be used in stamppot?
A: Sauerkraut, endive and carrots with onion are all popular variations.
- Potatoes, peeled and cubed — 1 kg (2.2 lb)
- Curly kale, chopped — 400 g (14 oz)
- Rookworst — 1 (Dutch smoked sausage)
- Butter — 3 tbsp
- Milk, warmed — 120 ml (4 fl oz)
- Salt and pepper — to taste
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