What type of meat can be used in hutsepot?

Hutsepot can be made with various types of meat, such as beef, pork, and lamb, depending on your preference.

What side dishes go well with hutsepot?

Hutsepot is traditionally served with mustard and a piece of bread. You can also add applesauce, sour cream, or pickles for extra flavor and texture.

What is the difference between hutsepot and stamppot?

Although the names sound similar, they are two very different dishes! In a stamppot (as we mainly know it in the Netherlands), the potatoes and vegetables are completely mashed into a smooth puree. In a real Flemish hutsepot, we leave the vegetables and potatoes in large chunks. It is a rich, well-filled stew where all the flavors of the vegetables and meat come together beautifully in a strong broth.

Can I make the hutsepot in advance and freeze it?

Yes, absolutely! In fact, just like with most stews, hutsepot often tastes even better the next day because the flavors have fully absorbed into the vegetables. You can perfectly store leftovers for 2 to 3 days in the refrigerator. Freezing is also fine: let the hutsepot cool completely, divide it into portions, and keep it for up to 3 months in the freezer.

Making hutsepot with pork ribs and ham

Favorites

1h45

•

Easy

Come on, is there anything cozier than a steaming pot of Flemish hutsepot on a chilly day? This is grandmother's culinary art at its best! Today we are going to prepare a delicious heartwarming, classic hutsepot. We use a rich mix of winter vegetables like turnips, parsnips, and carrots, and combine that with tender pork ribs and a delicious juicy piece of pork ham. Making hutsepot may require some patience to let everything simmer gently, but believe me: the aroma that fills your house and that first bite make the wait more than worth it. This is a real hutsepot in grandmother's way, served with a generous dollop of strong mustard.

And as a dessert, the jam pie from my grandma goes perfectly with it. Divine!

Ingredients

What do you need?

Quantity: 4P

1 pork ham
2 pieces of meat ribs or spare ribs
1 tbsp lard
1 onion
3 carrots
2 stalks of white leek
4 stalks of celery, washed
2 turnips
2 butter turnips
1 thick parsnip
700 g waxy potatoes
Thyme & bay leaf
Pepper and salt
1.2 L pork or chicken broth (pork broth recipe)
Flat-leaf parsley and mustard to finish