Flemish Hutsepot

What you need

Ingredients

Measured for 7 servings.

• 600 gFloury Potatoes
• 200 gCarrots
• 200 gTurnips
• 250 gLeek
• 4 pcs (approx. 280 g)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

   Weigh and prepare all ingredients for Flemish Hutsepot: 600 g Floury Potatoes, 200 g Carrots, 200 g Turnips, 250 g Leek, 4 pcs (approx. 280 g) Sausages, 120 g Onion, 15 g Garlic, 2 pcs (approx. 0.4 g) Bay Leaf, 4 g Thyme, 600 ml Chicken Stock, 15 g Mustard, 14 g Unsalted Butter. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Heat a wide pan over medium-high heat. Add the listed oil if included and cook Floury Potatoes in a single layer until it takes on colour.

3. 03

   Add the remaining ingredients in their appropriate cooking order and toss for about 25 minutes. The ingredients should be tender but not falling apart.

4. 04

   Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.

5. 05

   Divide Flemish Hutsepot into 7 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.