Dairy-Free Rookworst with Stamppot

Instructions

1. 1Peel the about 910 g of Potatoes. Cut them into 2.54 cm cubes. Place the potato cubes in a large heavy-bottomed pot and cover them with cold water by at least 2.54 cm. Bring the water to a rolling boil over high heat, then reduce the heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.
2. 2While the potatoes are boiling, place the 1 bunch of chopped Kale and 1 cup of diced Carrots in a separate medium pot. Add enough water to cover the vegetables by about 2.54 cm. Bring to a boil over high heat, then reduce heat to medium and cook for 8-10 minutes, or until the kale is wilted and the carrots are tender when pierced with a fork.
3. 3Drain the cooked potatoes thoroughly in a colander. Return the drained potatoes to the large heavy-bottomed pot. Add the 1/2 cup Vegetable Broth, 2 tablespoons Olive Oil, 1 tablespoon Dijon Mustard, 1/2 teaspoon Salt, and 1/4 teaspoon Pepper to the pot with the potatoes. Mash the potatoes with a potato masher until smooth and creamy.
4. 4Drain the cooked kale and carrots thoroughly in a colander. Add the drained kale and carrots to the mashed potatoes. Stir gently to combine everything evenly.
5. 5While the stamppot is being prepared, cook the 4 Rookworst. Place the sausages in a medium pot and cover with cold water by 2.54 cm. Bring the water to a gentle simmer over medium heat (do not boil rapidly). Simmer for 10-12 minutes, or until the sausages are heated through.
6. 6Serve the stamppot topped with the cooked rookworst.

Substitutions

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