How to make the best boerenkool
The sun may still be shining, but I’m no longer leaving the house without a scarf and gloves, so I think stamppot season has officially begun. You’ll make me happiest with a big plate of boerenkool with sausage and bacon bits, especially when these great tricks have been applied.
The way to make the best boerenkool of your life? Boil and mash a clove of garlic along with the potatoes. Your stamppot definitely won’t taste like garlic, but it will have just a little more flavor. I also add a small splash of natural vinegar to the potatoes just before mashing. That doesn’t result in an obvious sour taste either, but it makes the boerenkool a little fresher and deepens all the other flavors.
Next level
Maybe it’s because I’ve been used to eating boerenkool this way my entire life, but I genuinely think this is the absolute tastiest way. I got both tips from my mother, and I’ve never seen anyone else do it. You always have a clove of garlic and some vinegar in the house anyway, so nothing is stopping you from making this next-level stamppot. Enjoy!
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