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.
Versions
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!
Enjoy!
Best Flemish Classic HutsepotRecipe
Hutsepot
Prep Time
40 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs 10 mins
Hutsepot, a Flemish vegetable stew the way I like it with smashed potatoes, carrots, leeks and turnips! And a sizzling sausage...
Course: Main Course
Cuisine: Belgian
Servings: 4 people
Calories per serving: 648 kcal
Ingredients
- 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
- pepper
- salt
Instructions
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.
Where did hutsepot originate, what is its origin and who invented it?
Hutsepot is also known as hochepot in French or hotchpotch in English.
Did you know that this classic has a rich culinary history?
Let’s delve into its origins:
Dutch Hutspot
Dutch hutspot is believed to have originated during the Eighty Years’ War (1568–1648) in the Netherlands. The war was a struggle for independence from Spanish rule, and food shortages were common. Legend has it that during a siege, Dutch rebels combined available ingredients to create this hearty dish.
The classic Dutch hutspot consists of boiled and mashed potatoes, carrots and onions. It was a practical way to feed a large group of soldiers and civilians alike.
The Flemish version of hutsepot is closely associated with Belgium, particularly in Flanders.
Flemish Hutsepot
Flemish hutsepot originally includes a variety of root vegetables such as Brussels sprouts and turnips, and salted bacon. The cooked vegetables are shaken vigorously in the pan, and the potatoes are crushed against the sides, creating a rustic and chunky texture.
It is often served with a sizzling pan fried pork sausage, to add extra flavor and richness this this dish and turn it into a filling main course.
While you won’t find it frequently on restaurant menus, it remains a beloved Belgian and Dutch comfort food that people often make at home during the winter.
From time to time you might also come across this dish in cozy local pubs and cafés in Brussels and Amsterdam.
What vegetables can I put in a hutsepot?
For my version I love to combine the mashed potatoes with carrots, leeks, onion, garlic and yellow turnips.
However you can also use other (root) vegetables such as parsnips, salsify, savoy cabbage, green cabbage parsley root, celeriac, Brussels sprouts and such.
What vegetables are not suitable?
Certain vegetables are typically not added to hutsepot at all.
These vegetables include bell peppers, zucchini, corn and eggplant. Even though savoy cabbage and green cabbage are delicious in a hutsepot, red cabbage and Chinese cabbage are not suitable.
The traditional combination of hearty root vegetables and aromatic seasonings forms the essence of this comforting Belgian stew.
What meat to serve with hutsepot?
You can pair it with a variety of meats.
People often add diced bacon to the boiling potatoes.
Other popular choices also include smoked sausage (Dutch rookworst), which complements the earthy vegetables with its smoky flavor, and salted pork or bacon, which adds richness and saltiness to the dish.
Another option is slow cooked ham hock, ideal for its tender, flavorful meat that infuses the broth with savory goodness.
Ultimately, the choice of meat depends on personal preference, and each option brings its own delightful twist to this beloved Dutch and Belgian comfort food.
Can I make a vegetarian hutsepot?
Certainly!
It is indeed a delightful variation of the classic dish.
Instead of using meat, it relies on the natural flavors of root vegetables and legumes. Imagine a comforting pot filled with tender potatoes, carrots, turnips, and leeks—all simmered together until they meld into a hearty, flavorful stew.
The absence of meat doesn’t diminish its appeal.
You can always add an oozing soft-boiled egg if you want to serve something extra with your hutsepot instead of just eating potatoes and vegetables.
Can I make hutsepot with sweet potatoes?
While everyday floury potatoes and not sweet potatoes are traditionally used in this classic, you can certainly experiment and create your own delightful variation.
The natural sweetness and earthy flavor of sweet potatoes could add an interesting twist to this comforting Belgian stew.
Give it a try, and who knows—you might discover a new favorite!
