Potato and carrot hotchpotch

Potato and carrot hotchpotch: a hearty recipe with potatoes, carrots, onion, vegetable stock and parsley, served with chicken sausage.

At a glance

• Serves 3
• Prep time: 15 min
• Cooking time: 30 min
• Total time: 45 min
• Calories: 290 kcal per serving
• Protein: 6 g
• Fat: 3 g
• Carbs: 55 g

Ingredients

• 600 g potatoes
• 600 g carrots
• 1 onion
• 400 ml vegetable stock
• 1 tbsp olive oil
• 1 chicken sausage
• 1 pinch of nutmeg
• 1 tbsp parsley

Method

You’ll need: saucepan · chopping board · knife · wooden spoon

1. Peel the potatoes and carrots and cut them into even cubes. Finely dice the onion.
2. Heat the olive oil in a large pan and soften the onion until translucent. Add the potatoes and carrots and cook everything gently for 2–3 min.
3. Pour in the vegetable stock so the veg is just covered. Bring to the boil, then cook gently, covered, until the potatoes and carrots are tender.
4. Roughly mash part of the mixture so it gets thicker but still has chunks. Season with nutmeg and a little white pepper.
5. Stir in the chopped parsley. If you'd like to serve the chicken sausage warm, heat it briefly on its own or directly in the pan.
6. Serve the potato and carrot hotchpotch in deep plates with the chicken sausage or a vegetarian alternative.

Good to know

So simple and so comforting: this potato and carrot hotchpotch is honest everyday cooking. Warm, soft and just right when you want to keep things simple.

Swaps

Chicken sausage → white beans (more fibre and plant protein); olive oil → ghee (stable at high heat, stronger flavour); potatoes → parsnips (a little more fibre); vegetable stock → homemade stock (often fewer additives and easier to control the salt)

Allergens

The dish usually suits children well; with the chicken sausage and stock it's worth checking for allergens such as celery or mustard, and during pregnancy, only use chicken sausage that's thoroughly heated through.

Dairy-free recipes