Dutch Stamppot with Roasted Vegetables and Sausages

Method

1. Preheat oven to 200°C (390°F). Toss carrots, parsnips, and onions with olive oil, salt, and pepper. Roast for 25-30 minutes until caramelized and tender.
2. Boil potatoes until soft, then mash with butter and heavy cream until smooth.
3. Cook sausages in a pan over medium heat until browned and cooked through, about 10 minutes.
4. Combine the mashed potatoes with the roasted vegetables, mixing gently to maintain texture.
5. Serve the mixture with the sausages on top, seasoned with additional salt and pepper as needed.