Stamppot

Recipe by breezermom
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    lb kale
  • 6
    medium potatoes (about 2 lbs)
  • 1
    medium onion, chopped, about 1/2 cup
  • 14
    cup butter
  • 12
    teaspoon salt
  • 18
    teaspoon pepper
  • 18
    teaspoon ground nutmeg
  • 14 - 12
    cup light cream or 1/4-1/2 cup milk
  • 1
    lb knackwurst of frankfurter (short, fat sausages)
  • 2
    tablespoons butter
  • Garnish
  • shredded carrot
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DIRECTIONS

  • Cut the roots off the fresh cale and remove any damaged portions. Cut the stems and leaves into small pieces. In a covered saucepan cook the kale in a large amount of boiling salted water for an hour. Drain well; squeeze out excess liquid.
  • While the kale is cooking, peel and quarter the potatoes and chop the onion. In a covered saucepan, cook the potatoes and onion in boiling salted water for 20 to 25 minutes or until the potatoes are tender. Drain well.
  • Just before the kale and potatoes/onion are done, melt 2 tbsp butter in a skillet and cook the knackwurst for 5 to 10 minutes or till heated through.
  • In a mixing bowl beat the hot kale, hot potatoes, and onion on low speed of an electric mixer until smooth. Beat in the 1/4 cup butter, salt, pepper, and nutmeg. Add as much light cream or milk as necessary to make fluffy (but not runny).
  • Place the vegetable mix on a serving dish and arrange the knackwurst around it. Garnish with shredded carrots.
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