Dutch Stew With Kale and Carrots (Stamppot Met Wortelen En Boere

May 11, 2023May 11, 20230 0

Hearty Dutch Stew with Kale and Carrots (Stamppot Met Wortelen En Boere)

by The Chefin Stew

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

4-6

Calories

402

Sugar

Fat

17g

Stamppot Met Wortelen En Boere, or Dutch Stew with Kale and Carrots, is a hearty dish traditionally eaten in the Netherlands during the cooler months. It is a comfort food that is easy to make and highly customizable. The mashed potatoes and carrots form the base of the dish, while kale is added for a dose of greenery, and kielbasa provides a smoky, meaty flavor. Herbs such as parsley or thyme can also be added for additional flavor.

Instructions

1.	In a large pot, bring the potatoes, carrots, onions, garlic, and 2 teaspoons of salt to a boil in enough water to cover.
2.	Reduce heat to medium-low and cook until vegetables are tender, about 25 minutes.
3.	While vegetables are cooking, slice the kielbasa into 1/2-inch rounds and brown them in a large skillet until crispy on the outside, about 5 minutes.
4.	Once vegetables are done, remove from heat and mash with butter or margarine until smooth, adding enough of the cooking liquid to make a thick, smooth mash.
5.	Stir in the chopped kale and kielbasa slices, and add salt and pepper to taste.
6.	Serve hot, garnished with fresh parsley if desired.

PROS

This hearty stew is made with wholesome ingredients and is satisfying, filling, and flavorful.

It is easy to make and can be reheated for leftovers.

CONS

This recipe takes a bit of time to prepare and requires some chopping and mashing.

It is high in sodium due to the kielbasa and salt, and may not be suitable for those with high blood pressure or on a low-sodium diet.

HEALTH & BENEFITS

This stew is a good source of vitamin C, vitamin K, and potassium from the kale and carrots.
The kielbasa provides protein, but also adds sodium to the dish.
To reduce the sodium content, consider using reduced-sodium kielbasa or omit it altogether.

	8 potatoes , peeled and quartered
	4 carrots , peeled and chopped small
	4 cups washed kale , chopped finely
	2 onions , chopped
	3 garlic cloves , smashed
	1 package kielbasa
	2 -3 teaspoons salt
	water