Keto Stamppot with Smoked Sausage and Kale

Ingredients

• about 450 g Smoked Sausage (Andouille)
• 1 medium Celeriac
• 1 medium head Cauliflower
• 8 cups Kale
• 1 medium Onion
• 2 tbsp Butter
• 1 tbsp Dijon Mustard
• 1/2 cup Beef Broth
• to taste Salt and pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 1 medium celeriac and cut it into 2.54 cm (2.5 cm) cubes. Cut the 1 medium head cauliflower into 2.54 cm (2.5 cm) florets. Place the celeriac cubes and cauliflower florets in a large 6-quart (5700 ml) pot, cover with water by 2.54 cm (2.5 cm), and add 1 teaspoon of salt.
2. 2Bring the water to a boil over high heat (approximately 100°C / 100°C), then reduce the heat to medium-high and simmer for 15-20 minutes, or until the vegetables are fork-tender. Drain the cooked celeriac and cauliflower thoroughly in a colander.
3. 3While the vegetables are cooking, peel and dice the 1 medium onion into 1.27 cm (1.25 cm) pieces. Heat a large 30.48 cm (30 cm) skillet over medium heat (approximately 162.8-176.7°C / 160-175°C), add the 2 tbsp butter, and melt it. Add the diced 1 medium onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent. Add the 8 cups of kale and cook for another 3-5 minutes, stirring frequently, until the kale has wilted and significantly reduced in volume; remove from heat.
4. 4Slice the about 450 g smoked sausage (Andouille) into 1.27 cm (1.25 cm) thick rounds. Using the same 30.48 cm (30 cm) skillet, heat it over medium-high heat (approximately 176.7-190.6°C / 175-190°C). Add the sausage slices and pan-fry for 6-8 minutes, turning once, until they are browned on both sides and heated through to an internal temperature of 74°C; set aside.
5. 5Return the drained celeriac and cauliflower to the large 6-quart (5700 ml) pot. Add the 1 tbsp Dijon mustard and 1/2 cup beef broth, then mash the vegetables with a potato masher or fork until mostly smooth. Stir in the sautéed 1 medium onion and 8 cups of kale mixture until well combined, and season with salt and pepper to taste. Serve the stamppot topped with the pan-fried about 450 g smoked sausage slices.

Substitutions

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