Hutspot with Smoked Sausage (Dairy-Free)

Ingredients

• about 680 g Potatoes
• about 450 g Carrots
• 2 medium Onions
• about 450 g Smoked Sausage (dairy-free)
• 1 cup Vegetable Broth
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the about 680 g potatoes, about 450 g carrots, and 2 medium onions. Cut them into pieces that are roughly the same size, about 2.54 cm chunks.
2. 2Heat the 2 tbsp olive oil in a large, heavy-bottomed pot over medium heat (about 176.7°C or 175°C).
3. 3Add the 2 medium onions to the pot and cook, stirring occasionally, until they look soft and see-through, about 5 minutes.
4. 4Add the about 680 g potatoes and about 450 g carrots to the pot. Stir everything together so the vegetables are coated with the olive oil.
5. 5Pour in the 1 cup vegetable broth. Add the 1 tsp salt and 0.5 tsp black pepper. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 25-30 minutes, or until the potatoes and carrots are easily pierced with a fork.
6. 6While the vegetables are simmering, slice the about 450 g smoked sausage into rounds about 1.27 cm thick. Place the sausage slices in a separate skillet over medium-high heat (about 190.6°C or 190°C) and cook for 3-5 minutes per side, until they are heated through and have some nice brown color.
7. 7Serve the hutspot hot. Spoon the vegetable mixture into bowls and top with the cooked slices of about 450 g smoked sausage.

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