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Koken met Klaas Posted by on Dec 19, 2010 in Dutch Language, Uncategorized

I don’t know what the rest of the world looks like, but here in Maastricht there can be no doubt that it is winter.  The snow has been falling faster – quite literally – than they can plow it up, and Dutch rail travelers and road commuters have been experiencing some unnatural delays.  Fortunately, at home, we now have an excuse to eat one of the classic dishes of the Dutch keukenboerenkool met worst – made with kale, potatoes and smoked sausage.  I had my dad explain the steps – in Dutch – while he was making it the other night.  Below, boerenkool met worst, in five parts.  Winter, hit us with your best shot.

To make boerenkool met worst, you need about a kilo of potatoes and about a kilo of kale– which is sold in Dutch supermarkets pre-washed and –chopped.  Peel the potatoes and cook them until you can easily pierce them with a fork – about twenty or twenty-five minutes.  At the same time, cook the boerenkool, with the worst in the same pot, until the small puncture holes you’ve made in the worst burst open.  Drain the potatoes and the kale, and mash them together.  Serve with the worst on the side, and add butter, salt and pepper to taste.

This concept of mashing things together is a running theme in Dutch cooking.  Any two vegetables can be mashed together to create stampot – literally, mashed pot.  Here in Holland, DJs aren’t the only ones mashing it up.  (“That was a little joke – voila” – Kanye West).  Until next week, enjoy your hot chocolate, winter sports, and boerenkool.

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Comments:

  1. ellen:

    I live in California and I make boerenkool met worst every 2 weeks. I add some bacon bites to it and that make it even better. I used to bake bacon and use the fat and the bacon to flavor the boerenkool. But it is too fat for me now, so I by the bacon bites cooked and that tastes fine too. What I do like to add is lots and lots of black pepper, nutmeg and aromat. I took it with me from my last trip from the Netherlands. The Dutch rookworst is 10 times better than the American smoked beef sausages.

    It is not snowing here, but it is unusual raining a lot! The streets are overflowing with water and it almost feels like Holland.
    Have a wonderful week and prettige Kerstdagen!

  2. Lorien:

    I’m very envious that you can buy kale pre-washed and chopped over there. I make a spicy sausage kale soup pretty frequently, and the part I least look forward to is dealing with a fresh and unwashed head of kale. 🙂