Enjoy this traditional Dutch recipe. It's a hearty dish made of mashed potatoes, kale and sausages.
Cals 965 · Prot 52 · Carbs 56 · Fat 58
Family Friendly
35 min
Enjoy this traditional Dutch recipe. It's a hearty dish made of mashed potatoes, kale and sausages.
Cals 965 · Prot 52 · Carbs 56 · Fat 58
Family Friendly
Ingredients
Stamppot
Italian sausage
10*
400 Grams
Potatoes
600 Grams
Dried bay leaves
1 Piece
Brown onion
1 Piece
Kale
200 Grams
Vegetable oil
1 Tbsp
Vegetable stock cube
15*
1 Piece
Salt
1 Tsp
Black pepper
1 Tsp
Butter
4*
30 Grams
Whole milk
4*
100 ML
Nutmeg
1 Gram
Dijon mustard
13*
6 Grams
Ketchup
32 Grams
Allergens
*10 Wheat, *15 Celery, *4 Milk, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
4034 / 965
Fats (g)
58.2
of which saturated (g)
9.7
Carbohydrates (g)
56
of which sugars (g)
14.1
Fibers (g)
13.6
Proteins (g)
51.6
Salt (g)
6
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil
Peel and chop the potatoes into small chunks. Add them to a pan of salted boiling water. Add the bayleaves. Cook the potatoes over a medium heat for 20 min or until soft. Drain in a colander.
2 Prep
Meanwhile, peel and finely chop the onion. Strip the kaleleaves from their stems. Discard the stems and finely chop or shred the kale.
3 Sauté
Heat a large pan over a medium heat with a drizzle of oil. Add the onions and cook for 5 min or until golden. Add the kale, the stockcube and a splash of water. Season with salt and pepper. Cover with a lid and cook for 10 min.
4 Fry
Meanwhile, heat second a pan over a medium-high heat with a drizzle of oil. Once hot, fry the Italiansausages for 5-7 min or until cooked through and nicely browned on the surface. Slice the sausage if desired.
5 Make mash
Meanwhile, discard the bayleaves. Return the potatoes to the pan with the butter and milk. Mash until smooth and season generously with salt and pepper. Add a pinch of nutmeg. Mix the kale, onion and Dijon through the mash.
6 Serve
Divide the mash among plates. Top with the Italiansausages. Serve the ketchup to the side.