Flemish Hutsepot

What you need

Ingredients

Measured for 4 servings.

• 600 gFloury Potatoes
• 200 gCarrots
• 200 gTurnips
• 250 gLeek
• 4 pcs (approx. 280 g)Raw turkey sausages
• 120 gOnion
• 15 gGarlic
• 2 pcs (approx. 0.4 g)Bay Leaf
• 4 gThyme
• 600 mlChicken Stock
• 15 gMustard
• 14 gUnsalted Butter

Make it

Method

1. 01

   Peel and cube 600 g floury potatoes, 200 g carrots and 200 g turnips into similar bite-size pieces. Split and rinse the 250 g leek well to remove grit, then slice it. Dice the 120 g onion and mince the 15 g garlic. Melt 14 g butter in a wide pot over medium heat and soften onion and garlic for about 5 minutes without browning.

2. 02

   Add potatoes, carrots, turnips, leek, two bay leaves, 4 g fresh thyme, 15 g mustard and 600 ml ready-to-use chicken stock. Cover and simmer gently for 20–25 minutes, stirring occasionally, until a fork slips into the potato and turnip pieces; add a little water only if the pot dries out. While they simmer, cook four raw turkey sausages (280 g total) in a separate nonstick pan without extra oil, following the packet and checking 74°C in the center.

3. 03

   Remove the bay leaves and thyme stems. Shake or press the tender vegetables against the pot side to make a coarse, still-chunky hutsepot; moisten with some of the measured cooking liquid rather than adding uncounted butter. Divide into four equal plates and put one cooked sausage on each. Nutrition covers the measured turkey sausages and butter but no additional frying oil; traditional pork sausage would give different values.