Stamppot

Recipe from: 14 April 2010
mash, sausage

Ingredients 6
Servings
Time 10 mins
  • 6
    Large floury potatoes, peeled and cubed
  • 1
    Celeriac, peeled so that only the white flesh remains and cubed
  • 250
    ml
    Chopped celery leaves – use the tender leaves, discarding the hard tough leaves
  • 4
    Tbs
    Butter
  • 1
    Tbs
    Mustard
  • Salt and freshly ground white pepper to taste
 

Method

25mins
 
Boil the potatoes and celeriac for about 20 minutes (you need them to be soft) in plenty of salted water.

Drain, shake and dry with kitchen towels before mashing with a potato masher or ricer.

Incorporate the butter and mustard briskly, season to taste and stir through the celery leaves just before dishing up.

Serve with slices of rookwors and gravy.
 

 

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