[Kale and potato mash with smoked sausage on top.]
Given that the weather in the middle of February isn't conducive to having a barbecue, and you are probably sick of turkey after the holidays, why not?
A grand new tradition.
BOERENKOOLSTAMPOT MET ROOKWORST
One pound of potatoes, peeled.
One pound of boerenkool (curly kale), coarse chopped.
One pound of smoked sausage.
Half cup milk or half'n half.
Two Tablespoons butter.
One Tablespoon vinegar.
Half a Tablespoon sharp mustard.
Salt, pepper, and a generous pinch of nutmeg.
Quarter the potatoes. Put potatoes and boerenkool in a pot with lightly salted water to cover well, bring to a boil, turn low and cook for about twenty minutes. Put the sausage on top, simmer for another ten minutes or so. Remove the sausage to a plate, keep warm.
Drain the excess moisture from the pan and coarsely mash the potatoes and boerenkool together, adding the milk, butter, pepper, nutmeg, vinegar, and mustard.
Reheat on a low flame, taste, and adjust the salt if necessary.
Serve with the smoked sausage on top.
Alternatively, brown the cooked sausage with some minced onion before putting it on top of the mash.
Serves four.
Some garlicky curried cauliflower as an accompaniment would be lovely.
Have pickles (achar) and chilipaste (sambal) on the side.
Strong coffee, a shot of oude genever, and a Glorie van Java cigar afterwards are a splendid finish to the meal. Any meal, really.
You know, there are far worse ways of commemorating things than by eating.
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NOTE: Readers may contact me directly:
LETTER BOX.
All correspondence will be kept in confidence.
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