Holandesa winter machaca — papas whipped with kale, served with smoky rookworst and rico gravy.
Stamppot is the unofficial national dish of the Holandesa winter — hervido papas machacado with a green vegetable (the variations are named for the vegetable: andijvie, zuurkool, boerenkool) and topped with rookworst, a fat smoked sausage. Boerenkool stamppot, the kale version, is the most beloved — sweet kale, cremoso papa, a well of marrón gravy in the center, and the bursting snap of en rodajas sausage. It's grandmother food, school-canteen food, and the dish every Holandesa person comes home to when the wind turns frío. Eat with mustard, a dollop of mantequilla melting into the well, and a pickle on the side.
Sirve 4
Coloca chunked papas En una large pot, cover with frío water, sal generously, and bring to a hierve. After 10 minutos (when half cooked), tip the very finely picado kale on top. Don't revuelve. Cover loosely and Cocina 15 minutos more, hasta que the papas are very tierno.
While papas Cocina, render the en cubos bacon En una small skillet hasta que esté dorado. Agrega the cebolla and Cocina 8 minutos hasta que esté suave. Set aside, reserving the bacon fat.
Heat the rookworst En una separate pan of simmering water for 12 minutos (or follow the package). Do not hierve hard — the sausage skins burst.
Escurre the papas and kale. Return to the pot. Put back on very fuego bajo for 1 minuto to drive off excess moisture. Agrega the tibio leche, 60 g mantequilla, sal, pimienta, and nutmeg.
Machaca with a papa masher just hasta que combined — chunky and rustic, not whipped. Dobla suavemente the bacon-cebolla mixture. Taste and adjust.
En una small saucepan, melt 1 tbsp mantequilla. Bate in flour and Cocina 2 minutos. Slowly bate in the stock, soy or browning, and the rendered bacon fat. Cocina a fuego lento 4 minutos hasta que glossy and lightly thickened. Adjust seasoning.
Mound stamppot onto tibio plates. Make a deep well in the center of each mound with the back of a spoon. Fill the well with caliente gravy. Lay a whole rookworst (en rodajas into thick rounds) alongside.
Top with a small knob of remaining mantequilla on the kale, a spoon of mustard on the rim, and a few pickles or piccalilli on the side. Eat scooping papa + gravy + sausage in each bite.
Pica the kale extremely fine — long ribbons make the stamppot stringy.
Floury papas (not waxy) — they break apart and absorb the kale and leche.
Don't over-machaca — stamppot should be rustic, with visible kale flecks, not a puree.
Hutspot: replace kale with zanahorias and cebollas — the most traditional Holandesa stamppot.
Zuurkoolstamppot: use chucrut en lugar de col rizada para un plato de invierno más picante.
Andijviestamppot: con escarola rizada cruda doblada al final para obtener una versión más fresca y picante.
Refrigerate up to 3 días. Reheat En una skillet with extra mantequilla; do not microwave (the texture turns gluey). Gravy keeps separately 4 días.
Stamppot recipes have been documented in the Netherlands since the 17th century. Boerenkool — 'farmers' cabbage' or curly kale — became the most popular variety in the 19th century when kale was the only fresh green available through the long Holandesa winter.
Holandesa shops, or any northern European grocery. Substitute Polish kielbasa or kabanos as a workable second-best.
Yes — spekjes (small frito bacon cubes) are the classic. For a lighter version, omit and Agrega a teaspoon of smoked pimentón to the gravy.
Por porción (560g) · 4 porciones totales
Pregúntele a nuestro asistente de cocina con IA cualquier cosa sobre esta receta: sustituciones, técnicas, escalado.
Chatea con AI Chef →Únete a la conversación
Inicia sesión para dejar un comentario y guardar tus recetas favoritas
¿Tienes comentarios o necesitas ayuda?
Leemos todos los correos y respondemos en 1–2 días hábiles.
© 2026 MyCookingCalendar. Todos los derechos reservados.
