Dutch Stamppot With Rookworst

Daydream's Note:

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.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 2 lbs potatoes (900g)
• 1 lb butternut squash (500g) or 1 lb buttercup squash (500g)
• ½ lb sweet potatoes (250g) or ½ lb yam (250g)
• 3 large carrots
• 2 large parsnips
• 1 large turnip
• 1 large leek
• 1 onion
• 1 lb savoy cabbage (or use green cabbage, kale, Swiss Chard, silverbeet or collards)
• ½ cup butter (or less to taste)
• salt and pepper
• ½ cup chopped fresh parsley leaves (optional)
• 1 ½ lbs dutch sausage , such as Rookworst (or other spicy sausage such as Spanish Chorizo)

Directions:

1. Prepare the vegetables: Peel and roughly chop the potato, Butternut squash (pumpkin), 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.
2. 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.
3. 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.
4. 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 (use less than 1/2 cup if you prefer). If desired, stir through the chopped parsley.
5. Serve the stamppot topped with the sliced sausage, and if you are really decadent, with an extra knob of butter!

Reviews

[LZAK]

I have made this several times and it has become one of our Autumn favorites. My 5 and 7 year old sons love it! It's a great way to get some veggies into their diets.

[OumAbdullah]

I will try this one very soon but i love to eat this kind of dishes with merguez You should try it it is really good merguez is a north Afrikan sausage

[Nado2003]

This is very good and easy. I had a Japanese pumpkin (Kabocha). I was not very good at draining the pot before smashing was my stamppot was a little runny, oh still delicious. I can taste the parsnip, carrots and turnip, each adding it's own flavor. Now I understand the wisdom of not totally mashing all of the ingredients together. I used chicken sausage because that's what we had in the house. Thank you for a wonderful recipe.