Boerenkool zonder Spek
A deeply comforting vegetarian version of the classic Dutch winter stamppot: floury potatoes mashed with curly kale, whole milk, sweet farm butter, and sharp mustard, served with savoury vegetable onion jus.
Ingredients
- • 1kg floury Dutch potatoes (Bildtstar or Bintje), peeled and chopped
- • 400g fresh curly kale (boerenkool), washed and finely chopped
- • 150ml warm whole milk
- • 50g salted Dutch butter
- • 1 tbsp coarse Zaanse mustard
- • 1 tbsp white wine vinegar
- • 1/2 tsp freshly grated whole nutmeg
- • Sea salt and freshly cracked black pepper
Preparation Steps
Place the peeled chopped potatoes in a large soup pot and cover with salted water. Heap the finely chopped curly kale directly on top of the potatoes. Bring to a boil, cover with a lid, and cook over medium heat for 20 to 22 minutes until the potatoes are completely tender.
Drain the pot thoroughly, reserving a splash of the cooking liquid. Leave the pot uncovered on low heat for 1 minute to allow excess moisture to evaporate.
Add the butter, warm milk, mustard, and vinegar. Use a heavy Dutch potato masher (stamper) to crush and blend the potatoes and kale into a rustic, vibrant green mash.
Season with freshly grated nutmeg, sea salt, and black pepper. Pile into deep warm bowls, make a hollow in the centre (het kuiltje), and fill with savoury onion gravy.