Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Dutch Stamppot
Buttery mashed potatoes mixed with kale or sauerkraut, served with smoked sausage — Holland's most comforting winter meal.
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10 minPrep🔥
30 minCook🍽️
4Serves📊
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Ingredients
- 1.2kg floury potatoes, peeled and cubed
- 500g curly kale, shredded (or 500g sauerkraut)
- 80g butter
- 150ml milk
- 4 smoked sausages (rookworst or frankfurters)
- Salt, pepper and nutmeg
Instructions
- Boil potatoes in salted water for 18 minutes.
- If using kale, blanch 4 minutes and squeeze dry.
- Place the sausages in the pot for the last 8 minutes to warm through.
- Drain and lift the sausages out.
- Warm milk with butter.
- Mash potatoes roughly; beat in milk; fold in kale or sauerkraut.
- Season; serve topped with sliced sausage.
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Tara’s tips
- Keep some texture in the mash — that's stamppot.
- A well of melted butter or mustard on top is traditional.
Serving suggestions
- Serve with mustard.
Storage & reheating
Keeps 3 days; reheats well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegetarian version?
Skip the sausage; serve with mustard and a fried egg on top.
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