Dinner

Flemish Hutsepot

Name: Flemish Hutsepot
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 600g floury potatoes, chopped; 200g carrots, peeled and sliced; 200g turnip, peeled and diced into bite-size pieces; 250g leek, halved lengthwise and rinsed; 4 sausages; 1 small small onion, peeled and chopped; 3 cloves garlic, peeled and chopped; 2 bay leaves; 4 sprigs thyme; 600ml chicken stock; 1 tablespoon mustard; 1 tablespoon unsalted butter; salt, Pinch; pepper, Pinch

A hearty Flemish vegetable and potato stew served with golden pan-fried sausages.

45 min
580 kcal
Stew

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Ingredients

For 4 servings

Steps

Step 1:
Peel and chop the onion and garlic.
Step 2:
Add the onion and garlic to a large pan with the butter and place it over medium heat.
Step 3:
Let the onion and garlic sweat for 5 minutes.
5 min
Step 4:
Add the chopped potatoes, bay leaves, and thyme, and stir well.
Step 5:
Cook for another 5 minutes.
5 min
Step 6:
Meanwhile, peel and slice the carrots.
Step 7:
Peel the turnip and dice it into bite-size pieces.
Step 8:
Slice the leek in half lengthwise and rinse it well to remove any sand.
Step 9:
Add the vegetables to the potatoes and onion.
Step 10:
Add the mustard and chicken stock, then season with pepper and salt.
Step 11:
Stir all the ingredients well and cover the pan with a lid.
Step 12:
Cook the hutsepot for about 20 to 25 minutes, or until all the vegetables and potatoes are tender, stirring regularly.
20–25 min
Step 13:
Add extra water if necessary.
Step 14:
Meanwhile, pan-fry the sausages in a little oil or butter until golden brown and cooked through. Keep warm.
Step 15:
Once the potatoes start to fall apart, stir everything into a mushy, chunky vegetable stew.
Step 16:
Check the seasoning and add extra pepper, salt, or mustard to taste.
Step 17:
Scoop the hutsepot onto deep plates, top with the sausages, and serve hot with an extra dollop of mustard if desired.