Dutch · Netherlands
Boerenkool Stamppot with a Turkey Ham and Creamy Twist
A creamy variation of the Dutch dish using turkey ham and milk.
45 minutes4 servings
Ingredients
Method
- Wash and chop the kale and potatoes.
- Boil the potatoes in salted water until tender.
- In a separate pot, cook the chopped onions until soft.
- Add the kale to the onions and cook until wilted.
- Pour in the milk and bring to a simmer.
- Add the cooked potatoes and mash until smooth.
- Stir in butter and fresh herbs.
- Slice the turkey ham and serve on top.
- Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.
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