Dutch root stew with sausage is an ode to the season's finest root vegetables: potatoes, carrots, and turnips are gently simmered in fragrant vegetable broth, accompanied by onion, garlic, and a hint of curry. Served with juicy sausage and a fresh sprinkle of spring onions, this pot is simple in composition, grand in flavour - a warm embrace on cold days.
Dutch root stew with sausage
Ingredients
- 500 grams potatoes
- 400 grams sausages
- 4 carrots
- 4 turnips
- 2 dl cooking cream
- 1,25 liter vegetable broth
- 1 bunch spring onions
- 1 onion
- 1 tablespoon curry powder
Instructions
Cutting the vegetables
- Peel the carrots, halve them lengthwise, and then cut them into half-moons.
- Peel the turnips, halve them, and then dice them.
- Also peel the potatoes and dice them as well.
- Remove the skin from the onion. Halve the onion and then cut it into rings or pieces to taste.
- Crush the garlic cloves with the blade of a kitchen knife. Then remove the skin and finely chop the cloves.
- Dice the white and green parts of the spring onions separately.
Making the Dutch root stew with sausage
- Simmer the onion, spring onion whites, and garlic in a large pot with some oil.
- Add the carrots, potatoes, and turnips. Meanwhile, heat water for the vegetable stock.
- Add the warm vegetable stock to the stew. Simmer for 15 minutes. Now add the curry to the stew.
- Meanwhile, cut the sausage into pieces and add them after 15 minutes.
- Let the stew simmer for another 15 minutes. Taste and season with salt and pepper.
- Now add the cream to the stew and sausage. Let this simmer briefly to allow the flavors to integrate. Serve in deep bowls and garnish with some spring onion greens.
Nutrition
How to make Dutch root stew with sausage?
This Dutch root stew with sausage is a straightforward one-pot dish that anyone can make. Chop up the vegetables and sausage, simmer it all together in one big pot - and that's pretty much it. Let's begin with the chopping.
Prepping the Vegetables
We start with the onion and garlic. Lightly crush the garlic cloves with the blade of a knife to loosen the skin, then peel and finely chop.
For the onion, trim off the ends, remove the tough outer layer, and slice into rings or pieces-whatever you prefer.
Next up: the bunch of spring onions. Trim off the roots and the top ends. Then slice both the white and green parts into rings, keeping them separate.
We'll stew the white parts, and use the greens to finish the dish later.
Time for the carrots. Peel them, cut them in half lengthwise, then slice into half moons.
Peel the turnips, cut them in half, and dice into small cubes.
Lastly, peel the potatoes and chop them into bite-sized pieces.
Cooking the Dutch root stew
Now we can start cooking. Heat a little oil in a large pot and sauté the garlic, onion, and the white parts of the spring onions.
After a few minutes, add the root vegetables: the carrots, turnips, and potatoes. Let these cook together for a short while.
Meanwhile, heat the vegetable broth. You can boil water in a kettle and stir in the bouillon powder or cubes. Add this broth to the pot with the vegetables and let it gently simmer for about 15 minutes. Stir in the curry powder as well.
While that's simmering, cut the sausage into chunks. After 15 minutes, add the sausage to the pot and let everything simmer for another 15 minutes. Season to taste with salt and pepper.
Finally, stir in the cooking cream. Let the stew rest briefly so the flavors can meld together. Then serve in deep bowls and top with the fresh green rings of spring onion.
Dutch root stew with sausage - traditional fare with a surprising twist
In an age where comfort food is making a strong comeback, Dutch root stew with sausage deserves a place of honor at the table. This dish is firmly rooted in the traditional Dutch and Flemish cuisine, where root vegetables like potatoes, carrots, and turnips have formed the heart of winter meals for generations.
What makes this stew special is its blend of nostalgia and innovation. The classic combination of root veggies and sausage gets a bright lift from spring onions and a subtle hint of curry, adding a warm, spiced depth while preserving its recognizable character.
This kitchen tradition is all about local, seasonal ingredients: simple, nourishing, and perfect for feeding the whole family from one hearty pot. Think rustic coziness, like hutspot and stamppot-but with a cheeky twist.
Dutch Root Stew with Sausage is more than just food; it's a tribute to tradition with a wink to modern taste. Perfect for those who crave honest, wholesome fare with just a touch of spice.
Read more about these typical Dutch recipes and their surprising history in the following articles:
- Hutspot - Wikipedia.
- Stamppot - Wikipedia.
- Hutspot - The taste of Dutch freedom. (Smithsonian magazine).
- The history of stamppot and how it became a traditional Dutch staple (Dutch review).
More surprising.stew
A hearty one-pot dish can taste so wonderfully satisfying in winter or on gloomy days. It's perfect during the week-just combine a few ingredients in one pot for a savoury, steaming meal. For more inspiration, check out the following articles:
- Easy potato Chorizo stew.
- Beef roulade with winter vegetables in Port sauce.
- Stew with pointed cabbage and Schupfnudel.
- Stew of chicken hearts with pumpkin.
- Easy Brussels sprouts stew.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
toondebacker says
The perfect midweek dish for cold and dark winter days.