My husband felt that the last Borenkool Stamppot had a little too much kale and was missing something. So this time I was determined to make a stamppot similar to my mother-in-law's without asking her for the recipe. I doubled the potatoes and bacon bits, but that's not it! How about seasoning the stamppot with some Knorr Aromat - bingo, that is the secret ingredient!
INGREDIENTS
300g curly kale (boerenkool), finely chopped
800g starchy potatoes, peeled and cubed
salt and pepper
100ml cream
75g butter + a knob for frying
1 smoked sausage (Unox rookworst)
200g smoked bacon bits
1 medium onion, finely chopped
Knorr Aromat
METHOD
1. In a large pan, add the potatoes and kale and top it with water. Bring it to the boil, and then simmer for 5 minutes. Then add the Unox rookworst to the pan, and simmer for another 15 minutes.
2. Meanwhile, heat a knob of butter in a frying pan, and brown the onion and bacon on medium heat for 10 to 15 minutes. Set aside.
3. Remove the pan from the heat, and fish the rookworst out. Drain water out of the pan, add the cream and butter to the kale and potato, and then mash them together. Then fold in the fried onion and bacon - don't forget to add all the bacon fat to the mash! Season with Knorr Aromat, and salt and pepper.
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