Stamppot

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/2 lb kale
• 6 medium potatoes (about 2 lbs)
• 1 medium onion, chopped, about 1/2 cup
• 1/4 cup butter
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1/4-1/2 cup light cream or 1/4-1/2 cup milk
• 1 lb knackwurst of frankfurter (short, fat sausages)
• 2 tablespoons butter
• shredded carrot

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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).
• 5 place the vegetable mix on a serving dish and arrange the knackwurst around it. garnish with shredded carrots.