Instructions

1. Carrot (small pieces): 300.000000 g Onion (finely chopped): 1.000000 Potato (large pieces): 400.000000 g 1. Peel the potatoes and cut them into large pieces. Peel and finely chop the onion. Peel the carrots and cut them into small pieces.
2. Butter: to taste 2. Melt a knob of butter in a large cooking pot and sauté the onion until translucent.
3. 3. Add the carrots to the onion and stir. Let them cook for a few minutes over low heat until slightly softened.
4. Pepper: to taste Salt: to taste 4. Add the potatoes to the carrots and season with salt and pepper.
5. Bay leaf: 2.000000 Kitchen twine: to taste Thyme (sprigs): 3.000000 5. Tie the bay leaves and thyme sprigs together with kitchen twine to form a bouquet garni, and place it into the cooking pot with the vegetables.
6. Water: to taste 6. Pour water into the cooking pot until the potatoes and carrots are half submerged. Bring to a boil, then reduce the heat to low and let simmer for approximately half an hour with the lid slightly ajar, until the vegetables are tender.
7. Butter: to taste Chipolata sausage: 600.000000 g 7. While the vegetables are simmering, melt a knob of butter in a frying pan and fry the chipolata sausages until browned and cooked through. Reduce the heat to low and turn the sausages halfway through the cooking time.
8. Butter: to taste Nutmeg: to taste 8. Once the vegetables are cooked, remove the bouquet garni from the pot. Mash the potatoes and vegetables with any remaining cooking water to a smooth puree. Stir in another knob of butter and season to taste with nutmeg.
9. 9. Serve the carrot mash ('stoemp') with chipolata sausages.