Creamy Leek Mash w/ a Ginger and Chili “Rookworst” (Smoked Sausage)
Dutch Stamppot with a twist! Are you ready for this?
I got the idea for this fusion “Stamppot” when I visited Restaurant Oogst (non spon) at the Denneweg. A famous street in the Hague which is known for its cozy restaurants, cute shops, beautiful architecture and romantic streets.
Restaurant Oogst fits perfectly in these streets with its modern European cuisine and sustainable ingredients. At Oogst they collaborate with suppliers to ensure responsible ingredients and their vegetables and herbs come from the selection of vegetables and herbs that are grown in the ‘Laantje Voorham’ garden. “In 2018 and 2019, Restaurant Oogst was added to the prestigious Michelin Bib Gourmand list. The list designates the best restaurants that offer exceptionally good food at relatively moderate prices” (denhaag.com)! So, if you visit the Hague, do pay a visit to Restaurant Oogst, because I had an excellent lunch and time over there and the food + service was truly amazing! Can't wait to go back and have my Duck leg fix again ;-)
Source: denhaag.com
Duck Leg w/ Ginger and Chili at Restaurant Oogst
One of the dishes of their menu: the duck leg with ginger and chili inspired me so much, that I had to recreate it. And what better way to incorporate these Michelin Bib Gourmand flavours into one of my favourite Dutch winter meals: "Stamppot with Rookworst"! Unfortunately, you won’t find any duck leg in this recipe, but if you get your hands on duck sausages you’d be this close to the real deal. No am joking, just visit Oogst and get the absolute good stuff over there, but for a homely and comforting meal, you make my recipe! ;-)
Creamy Leek Mash w/ a Ginger and Chili “Rookworst” inpired by Restaurant Oogst!
Creamy Leek Mash w/ a Ginger and Chili “Rookworst” (Smoked Sausage)
- Prep: 25 min
- Total: 35 min
Meat
Vegetables
Ingredients
NOTE: This recipe serves two persons. Double the quantity for more portions.
For the creamy leek mash:
- 3 medium sized potatoes (boiled and mashed)
- half of a leek (washed and cut, I cut off about 10 cm of the green part)
- 3 tbsp butter (use a vegan butter)
- ¼ cup milk (use unsweetened soy or oat milk)
- 1 tsp garlic powder
- salt & pepper to taste / vegetable stock cube (add this when you cook the leek)
For the Ginger and Chili (sauce) Smoked Sausage (Rookworst):
- 1 smoked sausage / Dutch rookworst (chicken or whatever meat you like) or a vegan sausage / rookworst
- 1 tbsp olive oil
- 2 ½ tbsp soy sauce
- 1 tbsp honey
- 1 garlic clove (finely chopped)
- ½ tsp chopped ginger
- ½ tsp chopped red chili (use as much as you can handle)
- ½ tsp sesame seeds
- ¼ tsp five spice
- 2 tbsp water
Instructions
- Wash the potatoes (I kept them whole) and score them with a knife. Then boil the potatoes over high heat and reduce to medium heat when the water is boiling. Let the potatoes simmer for about 20 minutes until they are cooked (they are cooked when you can easily pierce them with a knife). After they’re cooked, cool them down, remove the skin and mash them with a fork (you can push the mash through a sieve to get a finer texture).
- In a deep pan, add 3 tbsp of butter and cook the chopped leek on a medium heat. Then season the leek with garlic powder and salt & pepper. Cover the pan with a lid and lower the heat. Let the leek cook for about 10 minutes until it becomes soft and slightly translucent. After 10 minutes you add the mashed potatoes and milk to the leek. Mix well and season again with salt & pepper.
- In the meantime you can cook your smoked sausage / Rookworst.
- Add the other ingredients for the ginger and chili sauce to a pan. Cook the sauce until it becomes thicker (like syrup). Then either add your Rookworst to the sauce or pour it over the cooked sausage. You can also slice your Rookworst and toss it through the sauce (this will taste even better but for taking photos, I liked to showcase half of the sausage on my mash).
- Serve the creamy leek mash with the Ginger Chili Rookworst and enjoy!
TIPS:
- Veganize this meal by using a plant-based butter, soy/oat milk and vegan sausage.
- Slice the sausage before you add it to your ginger and chili sauce. This will enhance the flavour even more!
If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!