How can I store the hutsepot?

In the refrigerator: up to 3 days, sealed. In the freezer: up to 3 months, without salsa. To reheat: in the microwave or a pan with a splash of water.

Can I replace the ham with another source of protein?

Yes, that works perfectly. For a lighter version, you can use turkey fillet. Prefer vegetarian? Then lentils, chickpeas, or fried tofu are a delicious substitute. Add them only in the last 10 minutes so they don't become too soft. Plant-based smoked sausage can also be a flavorful alternative.

Can I use other vegetables?

Certainly, parsnips or celeriac would also go perfectly with this.

How spicy is this dish?

Mild in flavor. Want more spice? Add some mustard or chili to the stew.

Can I save this for lunch?

Yes, ideal as a hearty lunch. It's best to keep the salsa separate until serving.

Grandmother's style stew in the Cookeo Infinity

Name: Grandmother's style stew in the Cookeo Infinity
Cook time: 45 min
Total time: 45 min
Yield: 4P
Ingredients: 1 knob of butter; 1 large onion; 2 cloves of garlic; 1 sprig of thyme; 2 bay leaves; 1 chestnut pumpkin; 3 large sweet potatoes; 4 large potatoes; 3 thick carrots; 2 salted hams; 400 ml vegetable or chicken stock; Salt and pepper; Nutmeg; 2 tablespoons mustard; 1 generous tablespoon of Liège syrup; Salt and pepper from the mill; 2 large sweet and sour gherkins; 1 red onion; 3 tablespoons sunflower oil; 1 bunch of flat-leaf parsley; 1/2 bunch of chives; Salt and pepper

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45min

•

Medium

A heartwarming dish just like Grandma's, but with a modern twist thanks to the Cookeo. The tender sweet potato, chestnut, pumpkin, and carrot melt beautifully into a vegetable mash, topped with ham in a mustard-pear marinade and a fresh, spicy pickle salsa.

Ingredients

What do you need?

Quantity: 4P

For the stew
1 knob of butter
1 large onion
2 cloves of garlic
1 sprig of thyme
2 bay leaves
1 chestnut pumpkin
3 large sweet potatoes
4 large potatoes
3 thick carrots
2 salted hams
400 ml vegetable or chicken stock
Salt and pepper
Nutmeg

For the mustard-pear marinade:
2 tablespoons mustard
1 generous tablespoon of Liège syrup
Salt and pepper from the mill

For the mustard honey salsa:
2 large sweet and sour gherkins
1 red onion
3 tablespoons sunflower oil
1 bunch of flat-leaf parsley
1/2 bunch of chives
Salt and pepper

1 knob of butter
1 large onion
2 cloves of garlic
1 sprig of thyme
2 bay leaves
1 chestnut pumpkin
3 large sweet potatoes
4 large potatoes
3 thick carrots
2 salted hams
400 ml vegetable or chicken stock
Salt and pepper
Nutmeg

2 tablespoons mustard
1 generous tablespoon of Liège syrup
Salt and pepper from the mill

2 large sweet and sour gherkins
1 red onion
3 tablespoons sunflower oil
1 bunch of flat-leaf parsley
1/2 bunch of chives
Salt and pepper

Make it veggie!

Leave out the ham and replace it with vegetarian smoked sausage or smoked tofu. Marinate it the same way, and only add it after cooking to preserve the texture.

Preparation method

How do you make this?

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Set the Cookeo to the frying mode and melt a knob of butter. Add the finely chopped onion, crushed garlic, thyme, and bay leaf and sauté everything until the onion is translucent.

Meanwhile, peel the pumpkin, potatoes, sweet potatoes and carrots, and cut everything into large pieces. Add to the Cookeo.

Mix the mustard, pear syrup and pear syrup into a marinade. Rub the ham pieces well with it.

Place the ham pieces on top of the vegetables in the pot.

Pour the broth over the vegetables (not over the meat).

Set the Cookeo to high pressure and set for 25 minutes.

Then let the steam escape manually. Carefully remove the ham pieces from the pot.

Remove the bay leaf and thyme if necessary. Mix the vegetables well until you have a creamy stew.

Slice the ham pieces.

Meanwhile, prepare the pickle salsa: finely chop the red onion and pickles . Mix with sunflower oil, finely chopped parsley and chives. Season with pepper and salt.

Serve a spoonful of stew, place the slices of ham on top, and finish with the salsa.

Tips

You can also replace the ham with pork cheeks or thick slices of pork belly, or beef shank depending on what you fancy
Add some extra mustard to the vegetables if you like a spicy touch.
No pear syrup? Use a little honey or apple syrup as an alternative.