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.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,600 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
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.