Kale mash from the oven
A delicious, full kale oven mash, that's what you need on a cold autumn day!
A delicious, hearty oven-baked stew with kale, mushroom gravy, and pancetta—just what you need on a cold autumn day! It'll warm you up and allow you to relax on the couch with a full stomach. Delicious!
Preparation
Preheat the oven to 180°C.
Peel and cut the potatoes into equal-sized pieces. Bring water to a boil in a saucepan and cook the potatoes for 15-20 minutes until tender.
Drain the potatoes and add 50 grams of butter, milk, kale and Mix for Mashed Potatoes - Kale and mash finely.
Peel and finely chop the onion and chop the mushrooms and shiitake mushrooms. Heat a pan and fry the pancetta until crispy and brown. Remove from the pan and set aside. Add 10 grams of butter to the pan and sauté the onion until translucent. Add the mushrooms and cook until they have shrunk. Add the beef stock and reduce for 5 minutes over medium heat.
Place two-thirds of the pancetta in the bottom of a baking dish and pour the gravy over it. Cover with the potato mixture and place in the preheated oven for 20 minutes.
Heat the remaining butter in a pan and briefly fry the sage until crispy. Be careful, as the sage browns quickly.
Remove the mashed potatoes from the oven and garnish with the remaining pancetta and crispy sage.
Variatietip
Wil je liever een vegetarische versie? Vervang de pancetta dan door vegetarische spekreepjes
Ingredients
- 1 kg kruimige aardappelen
- 70 g roomboter, ongezouten
- 50 ml halvolle melk
- 300 g boerenkool
- 1 zakje Mix voor Stamppot - Boerenkool
- 1 ui
- 600 g kastanjechampignons
- 300 g shiitakes
- 160 g pancetta
- 1 l rundfond
- 1 tak salie
