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 plant-based sausages is a great year-round meal, but best, you guessed it, in the spring. Originally this Dutch dish was not plant-based, but like almost all dishes nowadays, it was an easy adjustment.

The added fresh mangetout to this mash makes it just that bit more special. A carrot mash is something I make regularly as it’s quick and easy, but when I want something a bit more special, I make this mash.

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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 plant-based sausages
• Oil
• Soya milk
• Salt and pepper

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 oil in a pan and add the sausages as soon as the pan is hot. Cook the sausages in c. 8 minutes until golden brown (longer/shorter depending on the pack instructions).

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

Enjoy your meal!

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Leave a comment below if you made this recipe, and let me know what you think. Tips and feedback to improve the recipe are always welcome too!