Description
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.
Ingredients
- Potatoes
- Butternut Squash
- Sweet Potatoes
- Carrots
- Parsnips
- Turnip
- Leek
- Onion
- Savoy Cabbage
- Butter
- Salt And Pepper
- Fresh Parsley Leaves
- Sausage
Instructions
- 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!