Now depending on the chef who’s preparing it, this hutsepot recipe comes in different versions. Some keep it quite moist. Then you got chunkier versions, like an Italian bollito misto. And then there’s the mashed up one, mainly because the potatoes have cooked for so long until they fall apart.
Hutsepot (hochepot in French) comes from the Flemish verb hutsen, meaning shaking something vigorously. In this case the pan containing the cooked veg is shaken in the end and the cooked potatoes are crushed against the sides of the pan.
Love this Belgian dish? Then also take a look at another Belgian classic, chicken vol au vents!
- 1 ⅓ lbs floury potatoes (600 g), peeled and chopped
- 7 oz fresh carrot (200 g)
- 7 oz yellow turnips (200 g)
- 9 oz Brussels sprouts (250 g)
- 7 oz salted bacon (200 g), diced
- 4 fresh sausages
- 1 small onion
- 4 large garlic cloves
- 3 bay leaves
- 3 sprigs thyme
- 2 ½ cups chicken stock (600 ml)
- 1 tbsp strong mustard
- 1 tbsp unsalted butter
- Add the diced bacon and butter to a large casserole.
Place it over medium-high heat until hot. Fry the bacon for 4 minutes. Then add the chopped potatoes, bay leaves and thyme.
Stir well. Peel and chop the onion and garlic. Add both to the pan.
Stir again. Then add the chicken stock.
Cook the potatoes for 5 minutes. In the meantime peel and trim the Brussel sprouts, carrots and turnips. Slice the sprouts in half. Chop the carrots and turnips into bite-size pieces. Then add these vegetables to the potatoes and bacon. Add the mustard and season with pepper and salt.
Stir all the ingredients well and then cover pan. Cook the hochepot for 40 minutes until all the vegetables are cooked through. Stir regularly. Add extra water if necessary. In the meantime bake the sausages in a little oil until cooked through.
The hochepot is ready when the potatoes start to fall apart and turn it into a mushy vegetable stew. Then check the seasoning and add extra pepper, salt or mustard to taste.
Scoop the hutsepot onto plates and top with the sausage. Serve hot.