Stoemp

Method

1. Peel the potatoes and cut them into 4 cm chunks; slice the carrots 1 cm thick. Put the potatoes, carrots, bay leaves and salt in a 20 cm pot and pour in the water so it covers the vegetables by about 2 cm. Bring to the boil on high heat, then lower to medium heat and simmer for 20 min. They are done when a knife slides into the potatoes with no resistance.

   Add in this stepWater 1½ LSalt 1½ tspFloury potatoes 400 gCarrots 160 gBay leaves 1

   high heat→medium heat

2. Meanwhile, heat the oil in a 24 cm frying pan, add the sausages and cook on medium heat for 15 min, turning every 2 to 3 minutes, until deep brown all over. Cut into the thickest one: there should be no pink and the juices should run clear (71 °C inside). Turn off the heat and leave them in the pan to keep warm.

   Add in this stepVegetable oil 1 tspFresh pork sausages (about 120 g each) 2

   medium heat

3. Halve the leeks lengthways, rinse out any grit between the layers under running water and slice 5 mm thick. Finely chop the onion. Melt half the butter in a 20 cm pan, add the leeks and onion and cook on medium-low heat for 7 min, until soft and sweet. Keep the heat low so they don't brown.

   Add in this stepButter 13 gLeeks 120 gOnion ½

   medium-low heat

4. Drain the potatoes and carrots in a colander and discard the bay leaves. Return them to the pot and shake over low heat for 1 min to steam off the last moisture. This keeps the stoemp fluffy rather than watery.

   low heat

5. Add the warm milk, the remaining butter, the nutmeg and pepper and mash roughly with a potato masher. Stoemp is not a smooth purée: a few visible pieces of carrot and potato are exactly right. Fold in the leeks and onion and season with salt to taste.

   Add in this stepMilk, warmed 80 mlButter 13 gGround nutmeg 1 pinchBlack pepper to taste

6. Pile the stoemp onto plates and lay the sausages on top. Spoon over the juices left in the frying pan and serve with the mustard.

   Add in this stepStrong mustard 2 tsp