Kale 'stamppot' with chestnuts
A classic 'stamppot' (hotchpotch) dish made from potatoes, kale, and chestnuts, but with a modern Asian twist.
Creation by Sjors Gevers, student at Cas Spijkers Academie, Boxmeer, the Netherlands.
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Ingredients
|
300 |
g |
kale leaves |
|
300 |
g |
potatoes |
|
100 |
g |
chestnuts |
|
10 |
g |
soy sauce |
|
50 |
g |
pancake syrup |
|
2 |
pinches |
five spice powder |
|
50 |
g |
butter |
|
|
|
salt and pepper |
Preparation method
- Gently heat the syrup, soy sauce, and five spice powder in a pan.
- Brown the chestnuts in an oven at 180°C for five to seven minutes until golden brown.
- Peel the potatoes, chop them into equally-sized pieces, and boil in water with a little salt.
- Chop the kale into short strips and blanch.
- Finely chop the chestnuts and fry them in a pan with a little butter.
- Deglaze with the syrup mixture.
- Strain the potatoes and add the chopped kale. Mash everything fine and season to taste with butter, salt, and pepper.
- Lastly, add the chestnuts to the 'stamppot'.
Serving suggestions
- Serve as part of an entremets or main course.
- This also goes well with meat, game, or poultry.