Stamppot with Rookworst
I scavenged the the internet for a supplier of Rookworst in the USA. I reached out to a number of specialty shops locally and from the around the country. I came up empty. I was not willing to import it from the Netherlands at great cost. I used Kielbasa instead as it was recommended as a substitute. This was a nice and hearty meal.
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 lb savoy cabbage (or use green cabbage, kale, Swiss Chard, silverbeet or collards)
1⁄2 cup butter (or less to taste)
salt and pepper
1⁄2cup chopped fresh parsley leaves (optional)
1 1⁄2 lbs dutch sausage, such as Rookworst (or other spicy sausage such as Spanish Chorizo)
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 sauté the chorizo, or other spicy sausage 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!