Dutch Stamppot With Rookworst

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 5-6
• 2 lbs potatoes (900g)
• 1 lb butternut squash (500g) or 1 lb buttercup squash (500g)
• 1/2 lb sweet potatoes (250g) or 1/2 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)
• 1/2 cup butter (or less to taste)
• salt and pepper
• 1/2 cup chopped fresh parsley leaves (optional)
• 1 1/2 lbs dutch sausage, such as rookworst (or other spicy sausage such as spanish chorizo)

Recipe

• 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.
• 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 (use less than 1/2 cup if you prefer). 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!