Kale mash with bacon and honey mustard gravy
Who doesn't love a good, warm kale mash? We certainly do! This mash, topped with delicious, crispy bacon, is served with a honey-mustard jus. A surprising yet delicious flavor paired with the kale!
Preparation
Peel and cut the potatoes into equal-sized pieces. Bring water to a boil in a large pot, add the potatoes, and arrange the kale on top. Cook for 15-20 minutes, or until tender.
Drain the potatoes and add 50g butter, milk, and the Verstegen Mix for Kale Mash, then mash until smooth. Season with salt to taste. Keep warm.
Heat a pan and fry the bacon until crispy. Remove the bacon from the pan, leaving the fat in the pan. Add the remaining butter, honey, 2 tablespoons mustard, stock, and warm water, stirring with a fork or whisk. Add the rosemary and reduce the gravy for 5 minutes over medium heat.
Serve the kale with the bacon, gravy and remaining mustard.
Ingredients
- 1 kg kruimige aardappelen
- 400 g boerenkool
- 100 g roomboter, ongezouten
- 50 ml volle melk
- 1 zakje Verstegen Mix voor stamppot boerenkool
- Zout, naar smaak
- 300 g spekreepjes
- 1 el honing
- 4 el mosterd, naar keuze
- ½ groente bouillonblok
- 150 ml warm water
- 1 tak rozemarijn
