Everybody needs a little tummy therapy every now and then! And since it's winter, where I live anyway, and it's cold outside, our tummies want something warm and cosy to fill them up! I know mine does!
Pro Tip: Cold winter days are suddenly made warmer by simply warming up the tummy! Add a Dutch Classic with mashed potatoes and kale and sausage to your tummy therapy routine and your tummy is sure to thank you!
Extra Pro Tip: Creating the Dutch home is made replete by creating warm and yummy foods in the kitchen! It's one of the key ingredients to creating Gezelligheid, or (cosiness), the Dutch secret to inner peace and contentment!
Warning: This recipe may cause wonderful side effects! It's sure to not only make your tummy completely and totally warm and happy, but the rest of you, too!
This Dutch classic is not only a hearty all-in-one meal, it's scrumptious!
First you'll need to gather your ingredients together, and then I'll meet you in the kitchen!
Ingredients:
- 6 large russet potatoes, peeled and cut into 1-inch pieces
- 3 teaspoons salt
- 2 tablespoons unsalted butter
- ½ cup milk
- ½ teaspoons black pepper
- 2-3 tablespoons extra virgin olive oil
- 1 small onion finely chopped
- 2 large cloves garlic minced
- 1 bunch of curly kale, stemmed and chopped into ½-inch pieces
- 1 carrot
- ¼ cup water
- 1 pound fully-cooked Rookworst cut into thin slices
- 1 or 2 chopped scallions
Now let's get started, shall we?
Here are the directions: and don't worry about being exact.. With this dish, you can't really go wrong if you go wrong.. if you know what I mean.. Happy Cooking!
- Boil potatoes with a teaspoon of salt in a large pot until potatoes are tender. Set aside a half a cup or so of potato cooking-water, then drain the potatoes in a colander. Next, return the potatoes to the pot, add butter and milk, a bit of salt and pepper, and mash your potatoes as much as you like them mashed.
- Use a heavy skillet to heat 2-3 tablespoons of olive oil over medium to low heat. Saute garlic and onion also on low heat until onion is translucent. Add the chopped carrot and saute until tender. Add chopped kale with about 3 tablespoons of cup water, stir until the kale is tender. Season with a bit more salt and a bit of black pepper. The final step is to combine the two by adding the kale mixture to the potatoes and mash until blended nicely.
- You can use the same heavy skillet you used for the kale to fry the sausage. Start by heating 1-2 tablespoons of olive oil over medium-high heat. Cook the sausages until cooked all the way through.
- Place the kale-potato mixture into a serving bowl, with sausages on top. Olive oil and chopped scallions can be used as a garnish but that’s completely up to you!
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