Gastronomixs

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. 

Kale 'stamppot' with chestnuts

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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.

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