Root Vegetable Mash with Sausage
A classic peasant dish from the 1800s, prepared with traditional techniques for authentic flavor. The root vegetables are slowly boiled and hand-mashed to a creamy, rustic consistency.
Ingredients
- 800 g potatoes
- 400 g carrots
- 400 g rutabaga
- 500 g smoked sausage
- 2 msk butter (28.8 g)
- 1 tsk salt (6.1 g)
- 0.5 tsk white pepper (1.15 g)
- milk
Instructions
Peel and cut potatoes, carrots and rutabaga into even pieces (about 3 cm).
Place the root vegetables in a large cast iron pot with cold salted water. Simmer on lowest heat for 30-40 minutes until tender.
Drain the cooking water but save some. Mash the root vegetables by hand with a wooden spoon or potato masher until creamy.
Stir in butter, salt and pepper. Add a little cooking water or milk if the mash is too thick.
Fry the sausage whole in a cast iron pan over medium heat until golden brown and cooked through, about 15 minutes.
Serve the root vegetable mash with sliced sausage and preferably some of the pan drippings.
Notes
Traditionally the root vegetables were mashed completely by hand - don't use a mixer for authentic consistency Save some cooking water to adjust the consistency
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