Hutspot with Smoked Sausage (Dairy-Free)

Ingredients

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

Instructions

1. 1Peel the 1.5 lb potatoes, 1 lb carrots, and 2 medium onions. Cut them into pieces that are roughly the same size, about 1-inch chunks.
2. 2Heat the 2 tbsp olive oil in a large, heavy-bottomed pot over medium heat (about 350°F 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 1.5 lb potatoes and 1 lb 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 1 lb smoked sausage into rounds about 1/2-inch thick. Place the sausage slices in a separate skillet over medium-high heat (about 375°F 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 1 lb smoked sausage.

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