Dutch Stamppot With Rookworst

Ingredients:

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)

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!

#ned