Kathleen began thinking about the personal stories shared with her when she received this recipe from her grandmother. “My Oma told me that, like most young children, I was not very much interested in eating the vegetables on my plate as I was the potatoes and meat. Clever as she is, my Oma started mixing vegetables in with my potatoes, derived from an age-old Dutch recipe which utilized kale or sauerkraut. Without my Omas’ ingenuity, I would have not consumed nearly as many vegetables as suggested.” A diet lacking in vegetable and fruit consumption can lead to malnourishment, diabetes, obesity or heart disease.
The Canadian Food Guide illustrates portion sizes and how many vegetables and fruit we should be consuming in comparison to grains and meat; but we don’t! Re-educate yourself; you can even request your own copy: http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/index-eng.php.
And while you’re at it, learn some more about the goodness of kale: http://whfoods.org/genpage.php?dbid=38&tname=foodspice#historyuse
We were having trouble trying to find something interesting to write about potatoes or kale. We thought we might look at the effects of genetically modified organisms (GMO) and their effects on the health of humans. As it turns out certain kinds of potatoes have been genetically altered to produce more starch for use in processed foods. However, we cannot give you a the results of the effects of genetically modified foods on human health as there has not been long term testing as of yet, since the technology is so new and still developing. This leads us to the question as to what GMOs are actually doing to us over the course of our lives?
If you are interested in genetically modified organisms (GMOs) however, click on the following links; just keep in mind the biases of who has written or published any information (about anything).
Boerenkool: With optional Dutch smoked pork sausage
Yields 4 – 6 servings
1 head of kale, finely chopped
6 large potatoes (Oma always used Yukon Gold), peeled and cut into 1 inch cubes
1 yellow cooking onion, chopped
¼ cup butter
½ cup milk
1 tbsp ground nutmeg
1 ½ tsp Salt
1 tbsp Black Pepper
4-6 Gelderse Warst (Dutch, smoked, pork-sausage available at many Dutch Delicatessens)
- In a large pot, bring a half-filled pot of water to a boil over high heat.
- If you are going to include the Gelderse Warst, make a few small angled slices across the width of each sausage.
- Add salt to boiling water and add Gelderse Warst. Bring back to boil.
- Add finely chopped kale and onions to pot with Gelderse Warst. Bring back to boil.
- Add potatoes to pot, reduce heat to med-low, and cover with lid. Watch closely to make sure pot does not boil over and stir occasionally. Boil until potatoes are completely tender; about 15 min. Prick with a fork to test!
- When potatoes are done, remove sausages from pot with tongs and set aside. Keep covered to maintain heat.
- Using a large colander, drain remaining contents of pot. When thoroughly drained, place contents back into the pot with butter, milk, nutmeg and pepper. Mash thoroughly into a creamy, mashed mixture.
- Serve immediately with Gelderse Warst.