Gluten-Free Stamppot with Smoked Sausage
A hearty and comforting Dutch mashed potato dish (stamppot) made gluten-free with cauliflower and served with smoked sausage.
Ingredients
- about 680 g Potatoes
- about 450 g Cauliflower florets
- 1 cup Kale, chopped
- about 340 g Smoked Sausage (rookworst)
- 2 tbsp Butter
- 1/2 cup Milk
- 1 tbsp Dijon Mustard
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel the potatoes and cut into chunks. Steam or boil until tender (about 15-20 minutes).
- 2While the potatoes cook, steam the cauliflower florets until tender, about 10-12 minutes.
- 3In the last 5 minutes of cooking the potatoes, add the chopped kale to the pot to wilt.
- 4Drain the potatoes, cauliflower and kale. Return to the pot.
- 5Add butter and milk. Mash until smooth. Stir in Dijon mustard, salt, and pepper.
- 6Slice the smoked sausage and sauté in a pan until browned and heated through.
- 7Serve the stamppot topped with sliced smoked sausage.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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