I have been eating this dish for about seven years. It is a dish that my grandmother, my moeke, had in her recipe collection. And now I do too. This spring mash with vegetarian sausages is a great year-round meal, but best, you guessed it, in the spring. Originally this Dutch dish was not vegetarian, but like almost all dishes nowadays, it was an easy adjustment.

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Spring mash with sausages

10 minutes preparation + 15 minutes cooking — serves 3 to 4

• 800 grams potatoes
• 300 grams carrots
• 200 grams mangetout
• 1 pack of vegetarian sausages (we used Richmond’s meat-free sausages)
• Butter
• (Soya) milk
• Pepper
• Salt

1. Peel the potatoes and cut into pieces (no larger than 2cm).
2. Peel the carrots and cut into half rings.
3. Wash the mangetout and cut in half.
4. Bring the mangetout to a boil in a port of water and cook in c. 4 minutes. Drain and keep separate.

5. In the same pot of water, bring the potatoes and carrot to a boil.
6. Boil the potatoes and carrot for c. 10 minutes.
7. Meanwhile, heat a knob of butter in a pan and add the sausages as soon as the pan is hot and the butter has melted.
8. Cook the sausages in c. 8 minutes until golden brown (longer/shorter depending on the packing instructions of the type of vegetarian sausages that you’ve chosen).

9. Drain the potatoes and carrots. Put back in the pot.
10. Coarsely mash the potatoes and carrot with a dash of (soya) milk.
11. Mix in the mangetout through the mash.
12. Season the mash with salt and pepper to taste.
13. Serve the mash with the sausages.

Enjoy your meal!

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