Potatoes, carrots, turnips and leeks cook down into a chunky mash-like stew, topped with browned pork sausages and a little mustard.
Stirring breaks the potatoes into the broth in Flemish Hutsepot, thickening the pot without flour. The other vegetables keep some shape, so each spoonful has both soft mash and tender pieces.
Use floury potatoes and cut the turnips small enough to soften alongside them. Cook the sausages separately so they brown properly instead of steaming in the vegetable broth.
Method
Melt butter in a large pot over medium heat. Cook onion for , then garlic for until fragrant.
Add potatoes, carrots, turnips, leek, bay leaves, thyme, chicken stock, mustard, salt and pepper. Bring to a simmer, cover and cook over low heat for until all the vegetables are tender.
Meanwhile, heat vegetable oil in a skillet over medium-low heat. Fry the pork sausages for , turning regularly, until browned and their centers reach 160°F.
Remove bay leaves and thyme stems. Stir the vegetables firmly for to break up some potatoes and thicken the broth. Divide into bowls and top each with a sausage.
Forkue tips
- If the vegetables finish very wet, simmer uncovered briefly before stirring them into a chunky mash.
Storing and reheating
Refrigerate sausages and vegetables for up to 3 days. Reheat the vegetables with a splash of water and warm sausages separately in a covered skillet.
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Kitchen gear
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Flemish Hutsepot: FAQ
Should I mash the vegetables completely?
No. Break up enough potato to thicken the broth while leaving pieces of carrot and turnip intact.
Can I use vegetable stock?
Yes. It suits the vegetable base well, although the finished meal still contains pork sausages.
How do I store and reheat Flemish Hutsepot?
Refrigerate sausages and vegetables for up to 3 days. Reheat the vegetables with a splash of water and warm sausages separately in a covered skillet.
How long does Flemish Hutsepot take?
About 55 min in total: 20 min prep and 35 min cooking.
What do I need to make Flemish Hutsepot?
The key ingredients are potatoes, carrots, turnips, leek, pork sausages and onion, plus pantry basics.
Any tips for Flemish Hutsepot?
If the vegetables finish very wet, simmer uncovered briefly before stirring them into a chunky mash.
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