Dutch Stamppot With Rookworst
Pure comfort food! Stamppot consists of mashed potatoes mixed with various ingredients like carrots, onions or kale, and it was one of my favourites when i lived in holland. It is often served as the main meal, with a smoked, spicy sausage such as rookworst. I tend to cook it as taught me by my dutch friend, anna, with lots of root vegetables, and in large quantities. My family have always loved it. It does contain a lot of butter, but you can add less (or more!) to your preference! . Note: in australia, in place of butternut squash, use jap, kent, queensland blue or butternut pumpkin.
Steps
Prepare the vegetables: peel and roughly chop the potato , butternut squash , sweet potato / yam , carrots , parsnips and turnip.
Peel and finely chop the onion.
Wash any grit from the leek and cabbage , then slice both fairly finely.
Place the chopped vegetables in a large stock pot , and add water to barely cover.
Place over heat , cover , bring to the boil , then reduce heat and simmer until vegetables are tender , around 20 minutes.
Meanwhile , cook the rookworst as per the instructions on the wrap , or saute the chorizo , or other spicy saudage you choose , in a little oil.
Slice , then keep warm.
Drain the vegetables well , then mash - but not too smoothly - some lumps are good.
-) season with salt and pepper to taste.
Add the butter , and mix through.
If desired , stir through the chopped parsley.
Serve the stamppot topped with the sliced sausage , and if you are really decadent , with an extra knob of butter !.
Ingredients
potatoes, butternut squash, sweet potatoes, carrots, parsnips, turnip, leek, onion, savoy cabbage, butter, salt and pepper, fresh parsley leaves, sausage