Stamppot

Name: Stamppot
Yield: 4 servings
Cuisine: Netherlands
Ingredients: 1.5kg Potatoes; 2 leaves Bay Leaf; 2 Shallots; 3 tbs Butter; 750g Kale; 2 Sausages; 500ml Milk; Grated Nutmeg; Pinch Salt; Pinch Pepper

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Potatoes1.5 kg
Bay Leaf2 leaf
Shallots2
Butter3 tbsp
Kale750 g
Sausages2
Milk500 ml
Nutmeg
Salt
Pepper

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

10 steps · 0 min

1
Wash and peel the potatoes and cut into similarly sized pieces for even cooking.
2
In a large soup pot, boil the potatoes and the bay leaves in salted water for 20 minutes. Discard the bay leaves.
3
If you're not using a bag of ready-cut curly kale, wash the bunches thoroughly under cool running water to get rid of all soil—you wouldn't want that gritty texture in your finished dish. Trim any coarse stems and discard any brown leaves. With a sharp knife, cut the curly kale into thin strips.

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