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Home Wortelstamppot

Dutch Stamppot Comfort food Winter fare Family Quick Classic

Carrot stamppot is one of those dishes that instantly feels like home. Sweet carrot, creamy potato and a juicy smoked sausage slowly warming in your pan. You can easily warm the smoked sausage in a good induction braising pan while the stamppot finishes. This recipe serves four and is on the table in less than an hour.

Recipe

Carrot stamppot

Carrot stamppot is comfort food at its best: hearty potatoes with sweet carrot, a knob of butter and a generous smoked sausage on top. Simple, honest and incredibly tasty.

Course	Main course
Kitchen	Dutch
Servings	4 servings

Preparation time

Preparation time	15 min
Total	40 min

Equipment

Large cooking pot with lid
Braising pan with lid
Potato masher
Colander
Vegetable peeler
Cutting board

Ingredients

1 kg floury potatoes
500 g carrots
1 smoked sausage (about 350 g)
50 g butter
100 ml whole milk
Salt and freshly ground pepper to taste
Pinch of nutmeg (optional)
Gravy or brown sauce of your choice

How to make carrot stamppot?

Peel the potatoes and cut them into even pieces of about 3 cm. Peel the carrots and slice them into rounds of about 1 cm.
Put the potatoes in a large pot, place the carrots on top and add salt. Cover with water and bring to a boil.
Cook the potatoes and carrots together for about 20 minutes until tender. Pierce with a fork to check they are soft enough.
Meanwhile, place the smoked sausage in a braising pan with a little warm water. Heat over low heat with the lid on for 15 to 20 minutes. Do not let it boil; it's not necessary.
Drain the potatoes and carrots. Add the butter and whole milk and roughly mash everything together. Keep some carrot pieces whole for texture and color.
Taste the stamppot and season with salt, pepper and, if you like, a pinch of nutmeg.
Spoon the stamppot onto plates, place the smoked sausage alongside and make a well in the stamppot for the gravy. Serve immediately.

Cooking mode Prevents your screen from going to sleep

A good braising pan is the secret behind a juicy smoked sausage. The heavy base provides even heat distribution so the sausage warms slowly and evenly without drying out. Exactly how it should be for a proper stamppot evening.

Complete the dish with a scoop of homemade gravy and an extra knob of butter on top. Want to vary it? Add a handful of braised leeks to the stamppot or swap the smoked sausage for a vegetarian sausage. This recipe is easy to adapt to what you have on hand.

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