Rootsteak with beef chipolata

Name: rootsteak with beef chipolata
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg something crumbly potatoes peeled; 400 g winter carrot peeled; 4 el traditional olive oil; 300 g beef chipolata; 2 tl ground cumin; 2 tl curry powder; 3 Red onion; 125 ml creme fraiche

Stew with winter pins and beef chipolata

Ingredients

Kitchen Stuff

puree tamper

Directions

Cut the potatoes into pieces and cook them in water with salt in 20 minutes until done.
Cut the peeled carrots into strips of approx. 4 cm long and ½ cm thick. Boil them in water with salt in 6 minutes until al dente.
In the meantime, heat the oil in a frying pan and fry the beef chipolata in approx. 8 min. Over medium heat.
Remove the chipolata from the pan and keep warm under a lid or aluminum foil. Fry the cumin and the curry powder in the remaining shortening for 2 minutes.
Cut the onion in half rings add in the pan and fry for 4 minutes. Fry the carrot strips for another 2 minutes.
Drain the potatoes.
Add the creme fraiche and the rest of the oil and mash the potatoes with the puree pestle into a coarse puree. Season with salt and pepper.
Add the carrot and onion to the stew and scoop. Cut the sausages into pieces and serve with them.