Hutspot Met Jus

Name: Hutspot Met Jus
Total time: 42 min
Yield: 2 servings
Cuisine: dutch
Ingredients: 1 pcs Rookworst; 600 g Potato; 300 g Carrot; 250 g Onion; 50 g Butter; 80 ml Whole Milk; 250 ml Beef Stock; 2 tsp Cornstarch; 1 tsp Nutmeg; 0.5 tsp Black Pepper; 2.8 tsp Kosher Salt; 1 tbsp Parsley

Buttery carrot onion mash with smoky sausage and rich jus in the center.

Ingredients

1 pcs Rookworst
600 g Potato
300 g Carrot
250 g Onion
50 g Butter
80 ml Whole Milk
250 ml Beef Stock
2 tsp Cornstarch
1 tsp Nutmeg
0.5 tsp Black Pepper
2.75 tsp Kosher Salt
1 tbsp Parsley

Method

Peel and cut {potato}, {carrot}, and {onion} into even chunks so they cook at the same rate.
Put {potato}, {carrot}, and {onion} in a large pot, cover with cold water, add {kosher_salt}, and boil over medium-high heat until very tender and the {potato} breaks at the edges.
Heat {rookworst} gently in a small pan of barely simmering water over low heat until hot through; do not boil or the casing can split.
Simmer {beef_stock} in a small saucepan over medium heat, whisk in a slurry of {cornstarch}, then finish with {butter}, {nutmeg}, {black_pepper}, and a pinch of {kosher_salt} until glossy and lightly thickened.
Drain the cooked {potato}, {carrot}, and {onion} well, let steam off briefly, then mash roughly with {butter}, hot {whole_milk}, {nutmeg}, {black_pepper}, and {kosher_salt} until fluffy but still rustic. Taste and adjust seasoning.
Spoon the {potato} mash onto warm plates, make a well for the {beef_stock} jus, nestle in the hot {rookworst}, and finish with {parsley} for fresh contrast.