Dutch Stamppot with Smoked Sausage
A traditional Dutch winter dish made with seasonal mashed vegetables and smoked sausage. You can easily turn this into a vegetarian dish by omitting the sausage and using veg stock, it's a satisfying meal either way.
Servings 10 servings
Ingredients
- 2 lbs (900 grams) Idaho potatoes, peeled + diced
- 1 lb (500 grams) Butternut squash, peeled + diced
- 1/2 lb (250 grams) sweet potatoes, peeled + diced
- 3 large carrots, peeled + diced
- 2 large parsnips, peeled + diced
- 1 large turnip, peeled + diced
- 1 large white onion, peeled + diced
- 2 large leeks, cleaned + diced
- 1 lb (450 grams) kale or green cabbage, chopped
- 32 oz (960 ml) Ham Hock Stock, veg stock or water
- 1/2 cup (120 grams) butter, optional
- Kosher sea salt + freshly cracked black pepper, to taste
- 1 1/2 lbs (680 grams) smoked sausage
Instructions
- Peel and coarsely chop the potatoes, Butternut squash, sweet potatoes, carrots, parsnips, turnip, and onion. Wash the leeks and cabbage to remove any debris, then chop.
- Toss all into a large heavy-bottomed stock pot and then pour in the Ham Hock Stock, add water if need to bring the level up to barely cover the vegetables. Bring to a boil over medium-high heat, then reduce the heat and allow to simmer partially covered till vegetables are tender. About 20 minutes.
- Meanwhile, cook the smoked sausage until browned and cooked through.
- Drain the vegetables well, then mash, with the butter. Season with salt and pepper.
- Serve with sliced smoked sausage and a knob of butter if desired.
Notes
- Prep time is approximate.
- Leftovers can be refrigerated in an airtight container up to 3 days.
- Freeze in an airtight container up to 6 months, freeze in individual portions.