| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Dutch |
Dutch, Casseroles, Main dish, Vegetables, Sausage |
1 |
Casserole |
INGREDIENTS
| 2 |
lb |
Or 3, curly kale |
| 3 |
lb |
Potatoes |
|
|
Milk |
|
|
Salt |
| 1 |
lb |
Smoked sausage or Frankfurters |
| 4 |
tb |
Fat, butter, or margarine |
|
|
Pepper |
|
|
n.d. HALVERHOUT, Heleen A.M. |
|
|
The Netherlands Cookbook |
|
|
De Dreihoek |
|
|
Amsterdam |
INSTRUCTIONS
Strip, wash and cut up the kale very finely. Boil kale in little boiling
water with salt, about 40 minutes. Add peeled and cut potatoes and sausage
and enough water to prevent burning (cooking time 30 minutes). Remove
sausage from pan, mash remainder and stir in boiled milk until smooth.
Taste, add some pepper if desired.
"Stamppot" means that the vegetables and potatoes are mixed to a smooth
consistency. It is a typical winterdish at home and the Dutch have a
saying: never eat curly kale before the frost has got at it.
MM Format by John Hartman Indianapolis, IN
19 maart 1997
Posted to MM-Recipes Digest V4 #290 by cro-magnon@juno.com on Nov 6, 1997
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