In Purrsuit of Flavors ~ One Pot Dinner ~ Boerenkool Stamppot Met Rookworst



Thanks google for this yummy picture!

Boerenkool is a traditional Dutch recipe, basically, mashed potatoes and kale.
Rookworst is smoked sausage.
Literally translated it means farmers cabbage hash.
It is a stick to your ribs dinner, and it IS delicious!! My Mother made this often. The ‘cheat method’ uses canned kale, but it looses some of the fresh appeal that way…

Three pounds of potatoes, Yukon gold is a good choice.
I large cooking onion, chopped.
I bay leaf (I don’t know if my mother used that or not, I think she did NOT…)
One pound Curly Kale, though any kind is good, just not too ‘mature’.
1 tsp sea salt
1 pinch pepper
One pound smoked sausage (can sub in kielbasa or any ‘rope’ sausage you like).
1/2 cup milk
2 Tbs butter
Gravy, optional. (Use your own fave recipe…)
Dutch ‘Mostert’, also optional.

* 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 very large pot.
* A variation, but a bit more work, would be to sauté the onions separately and add them back in when you are mashing the potatoes and the kale together.
* 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.
 (I don’t throw away that water, its full of vitamins!)
* Add milk and butter and mix well.
* Add salt and pepper to taste and serve.
* Place sliced sausage on top, or mix in as desired…or leave it just cut into serving sized chunks. Four would be good.
* Serve, and pour gravy (That’s the sauce part…LOL!), over all, if you wish. You might enjoy some Dutch mustard alongside, too.

This is not a diet food, but it is very yummy and hits the spot on a cold day. Enjoy!! 

We are with Da Phenny and Da Nelly…and also Tyebe and Shoko

12 thoughts on “In Purrsuit of Flavors ~ One Pot Dinner ~ Boerenkool Stamppot Met Rookworst

  1. MMM MMMM Guud! LadyMew’ss huzband Mistur Kevin was Dutch an hee made this fore her…..shee nevurr tried to make it sadlee…
    Petcretary iss a guud thing wee not live neer you….’cause sumone wuud bee beggin you fore sum!
    **purrss** BellaDharma

  2. Oh, I’m always looking for new recipes when we have fresh kale from the garden – this looks delish! I am saving it, thanks for sharing!

    • You know…..we had kale and green beans earlier this week. I would rather have the green beans separate from the kale. They are both good but the dish needs something…..I dont know what though,


      • Yes, lets not ruin yummy green beans with anything!

          • The recipe calls for a bay leaf, but as far as I know my mother only used salt and pepper and maybe some nutmeg. And then her gravy, but I don’t have a recipe for that, I just made some from a brown gravy packet….which nowadays I wouldn’t even think of using due to all the chemicals in there and the salt. So now I would use the juices from a roast, thickened up a bit and maybe add some seasonings to taste.

              • I think you would only want to add a dash or two….with the onions if you are sauteing them ahead of the rest of the recipe. Otherwise, just add it whenever.

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