Dutch stamppot with Brussels sprouts

Ingredients for 4 servings:

• 1 onion(s)
• 1 kg potatoes, floury
• 500 g Brussels sprouts
• 2 tbsp butter
• 1 tbsp vegetable oil
• e.g. vegetable broth
• 1 tsp, leveled cumin
• 1 tsp, leveled curry
• n. B. Nutmeg
• 50 ml cream
• e.g. salt and pepper
• 4 sausages, smoked (cabbage sausages)
• e.g. chili flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

National dish of the Netherlands

Peel and dice the onions and potatoes. Trim and halve the Brussels sprouts. Heat the butter and oil in a saucepan. Sauté the diced onions. Add the diced potatoes, stir through, and pour in the vegetable stock until they are just covered. Simmer for about 10 minutes. Add the Brussels sprouts and season with cumin, curry, and nutmeg. Simmer for another 10-15 minutes. Add the cream just before the end. Mash lightly and season with salt and pepper. Lightly fry the sausage in a non-stick pan and slice. Serve the mashed potatoes in deep plates, sprinkled with chili flakes and the sausage slices. For vegetarian options, omit the sausage.