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! ---------------------------------------------------------------------------
Nutrition
Ingredients
