Rookworst Hutspot Bowls

A comforting Dutch classic simplified for a quick weeknight meal, featuring smoked sausage over mashed potatoes and carrots, finished with a hint of nutmeg.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Dutch
• Difficulty: Easy
• Cost: $2.01/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• savory
• classic
• quick
• boil

Ingredients

• 1.5 pound Yukon Gold potato (peeled, diced into 1-inch cubes)
• 1 pound carrot (peeled, sliced 1/4-inch thick)
• 1 tablespoon butter
• 0.25 cup milk
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 1 pinch nutmeg (ground)
• 1 package rookworst (pre-cooked)

Instructions

1. Place diced Yukon Gold potatoes and sliced carrots in a large pot and cover with cold water. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-high and cook for 10-12 minutes, or until vegetables are very tender. While vegetables cook, prepare the sausage.
2. Heat the pre-cooked rookworst according to package directions, typically simmering in hot water or pan-frying for 5-7 minutes, until warmed through.
3. Drain the cooked potatoes and carrots thoroughly. Return them to the hot pot. Add butter, milk, and 1/4 teaspoon black pepper. Mash with a potato masher until smooth, adding more milk if needed for desired consistency. Stir in a pinch of ground nutmeg.
4. Divide the hutspot among 4 bowls. Slice the warmed rookworst and arrange it on top of the hutspot. Serve immediately.

Notes

If using a Dutch oven or heavy-bottomed pot, you can slightly brown the mashed vegetables after mashing for extra flavor, stirring occasionally for 2-3 minutes.

Nutrition (per serving)

• Calories: 420
• Protein: 22.5 g
• Carbohydrates: 48 g
• Fat: 17.5 g
• Fiber: 8 g
• Sodium: 780 mg
• Saturated Fat: 8 g
• Sugar: 7 g
• Cholesterol: 60 mg