Flemish Hutsepot

Pork · world favourite.

Ingredients

• 600g Floury Potatoes
• 200g Carrots
• 200g Turnips
• 250g Leek
• 4 Sausages
• 1 small Onion
• 3 cloves Garlic
• 2 Bay Leaf
• 4 sprigs Thyme
• 600ml Chicken Stock
• 1 tablespoon Mustard
• 1 tablespoon Unsalted Butter
• Pinch Salt
• Pinch Pepper

Method

1. Prep and chop — Peel and chop the onion and garlic. Add both to a large pan with the butter and place it over medium heat.
2. Continue cooking — Let the onion and garlic sweat for 5 minutes.
3. Prep and chop — Then add the chopped potatoes, bay leaves and thyme and stir well.
4. Continue cooking — Cook for another 5 minutes. In the meantime peel and slice the carrots.
5. Continue cooking — Peel the turnip. Dice it into bite-size pieces.
6. Continue cooking — Slice the leek in half lengthwise. Rinse it well to remove any sand.
7. Add ingredients — Add the vegetables to the potatoes and onion.
8. Season — Also add the mustard and chicken stock and season with pepper and salt.
9. Stir — Stir all the ingredients well and cover the pan with a lid.
10. Continue cooking — Cook the hutsepot for about 20 to 25 minutes or until all the vegetables and potatoes are tender.
11. Stir — Stir regularly. Add extra water if necessary.
12. Fry — In the meantime pan fry the sausages in a little oil or butter until golden brown and cooked through. Keep warm.

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