Poke in the Pot

Course Dinner

Cuisine Dutch

Prep Time 5

Cook Time 15

Servings 4 servings

4 Onions
1 Kohlrabi about 600 gram / 4 ½ cups
1,2 kilo Crumbly Potatoes 2½ pounds
500 ml Stock 2½ cups
1 Bay Leaf
50 gram Butter ¼ cup
200 ml Milk and a little bit extra; about ½ cups + extra
3 tsp Mustard like Zaanse, Amelandse or Groningse Mustard (these are spicy types!)

Peel de outer layer of the onions and chop them in half. Then cut the onions in half rings.
Use the vegetable peeler to peel the kohlrabi and potatoes. Cut the kohlrabi into smaller cubes than the potatoes. The kohlrabi tend to cook slower, therefore it is good to chop them smaller.

Add the potatoes, kohlrabi, bay leaf, eggs and stock to the cooking pot. Bring it to a boil. When the water is cooking, make sure to lower the heat. Otherwise there is a change that the eggs break ;)
To cook the eggs soft-medium, it is important to set a timer. Let the eggs cook for 6 minutes, whereafter you directly transfer them to a bowl filled with ice cold water.
When the kohlrabi and potatoes are cooked, you can drain them. Remove the bay leaf and start mashing the vegetables. Then add the butter, milk and mustard. If you like the mash a little smoother, you can pour in more milk of course!

Serve the mashed vegetables with washed purslane, freshly ground pepper and the peeled eggs. I love to top the eggs with a few smoked sea salt flakes, but this is completely optional!