Stamppot de aipo-rábano e batata com linguiça defumada

Ingredientes

• 800 g floury potatoes
• 400 g celeriac
• 1 smoked sausage (approx. 300 g)
• 50 g unsalted butter
• 100 ml whole milk, warm
• Freshly grated nutmeg to taste
• Salt and pepper to taste
• Chives for garnish (optional)

Modo de preparo

1. 1

   Peel the potatoes and the celeriac and cut them into even pieces of about 3 cm.Place the potatoes and celeriac together in a large pot, add a generous pinch of salt and cover with water. Cook until tender in about 20 minutes.Put the smoked sausage in another pan with hot (not boiling) water and let it warm gently for 15 to 20 minutes over low heat. Do not let the water boil, otherwise the sausage may split.Drain the potatoes and celeriac and let them steam for a minute in the pot.Add the butter, warm milk and a generous amount of nutmeg. Mash everything with the potato masher until you have a smooth, creamy mass. Taste and season with salt and pepper.Slice the smoked sausage or serve it whole alongside the stamppot. Spoon the stamppot onto plates and optionally garnish with some chives or a knob of butter.