Savory hutsepot, a Flemish vegetable stew the way I like it with smashed potatoes, carrots, leeks and turnips! Top this mash off with a sizzling fatty pan fried pork sausage and a dollop of mustard…
Absolute heaven on a plate!
This Belgian classic dish is a very old fashioned one as well. You hardly see it on a restaurant’s menu. Although this is fantastic pub grub!
So what do we do when we can’t find it anywhere?
We prepare it at home of course!
My Mom’s Hutsepot Recipe
My mom made this dish quite often, in the pressure cooker.
She would add all the chopped up potatoes and vegetables, close the lid and then let is all cook and simmer for an hour.
She still makes hutsepot to this day!
Only I grew up in a vegetarian family, which means that there was no bacon or sausage anywhere near our plate of food. My mom would add boiled eggs and sometimes even soy chunks to it instead.
Not that I minded.
She still makes her version of this classic when it is a family reunion. Me and my siblings we are all in our thirties and forties now but we still love it.
And so do the grandchildren!
The in-laws… not so much.
Now depending on the chef who is preparing it, this hutsepot recipe comes in different version. I prepared my hutsepot the way I like it best with leeks and turnips. But you will also find Brussels sprouts, parsnips and bacon in other versions.
Some keep hutsepot quite liquid, others keep it chunky, more like an Italian bollito misto. And then there is the mashed hutsepot, mainly because the potatoes cook for so long until they fall apart.
Best Flemish Classic Hutsepot
But where does this funny word come from actually?
Hutsepot (hochepot in French) comes from the Flemish verb hutsen, meaning shaking something vigorously.
In this case the pan containing the cooked vegetables is shaken right in the end and the cooked potatoes are crushed against the sides of the pan which gives this dish its rustic look and chunky texture.
Do you love this Belgian dish?
Then you should also take a look at another Belgian classic that is very similar: my ever so delicious stoemp!
Best Flemish Classic Hutsepot Recipe
Hutsepot, a Flemish vegetable stew the way I like it with smashed potatoes, carrots, leeks and turnips! And a sizzling sausage...
- 1 ⅓ lbs floury potatoes (600 g), peeled and chopped
- 7 oz fresh carrot (200 g)
- 7 oz yellow turnips (200 g)
- 9 oz leeks (250 g)
- 4 fresh sausages
- 1 small onion
- 3 large garlic cloves
- 2 bay leaves
- 4 sprigs thyme
- 2 ½ cups chicken stock (600 ml)
- 1 tbsp strong mustard
- 1 tbsp unsalted butter
Peel and chop the onion and garlic. Add both to a large pan with the butter and place it over medium heat.
Let the onion and garlic sweat for 5 minutes. Then add the chopped potatoes, bay leaves and thyme and stir well. Cook for another 5 minutes.
In the meantime peel and slice the carrots. Peel the turnip and dice it into bite-size pieces. Slice the leek and rinse it well to remove any sand. Add the vegetables to the potatoes and onion. Also add the mustard and chicken stock and season with pepper and salt.
Stir all the ingredients well and cover the pan with a lid. Cook the hutsepot for about 20 to 25 minutes or until all the vegetables and potatoes are tender. Stir regularly. Add extra water if necessary. In the meantime pan fry the sausages in a little oil or butter until golden brown and cooked through. Keep warm.
Once the potatoes start to fall apart, stir and turn it all into a mushy and chunky vegetable stew. Check the seasoning and add extra pepper, salt or mustard to taste.
Scoop the hutsepot onto deep plates and top with the sausage. Serve hot with an extra dollop of mustard if you like.