Can I make hutsepot with ribs in advance?

Yes, hutsepot can be made in advance and can even taste better if it has been in the fridge for a day.

What do you serve with hutsepot with ribs?

Hutsepot is often served with mustard, bread, and possibly a glass of beer or wine.

Can I freeze hutsepot with ribs?

Yes, hutsepot can be frozen and later reheated as a meal.

Hutsepot with ribs

Name: Hutsepot with ribs
Cook time: 1 min
Total time: 1 min
Yield: 4P
Ingredients: The ribs; 1.5 kg ribs; 1 onion; 2 sprigs of thyme; 2 bay leaves; 3 cloves; pepper and salt; The hutsepot; 500 g carrots; 4 potatoes; 4 stalks of celery; 4 leeks; 1 onion; butter; 1 l vegetable broth; 1 chicken broth cube; 1 sprig of thyme; 1 bay leaf; 200 g peas; 0.5 bunch of parsley; 4 tablespoons mustard; pepper and salt

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Hutsepot with lots of vegetables and juicy pieces of meat, I'm a fan! Make the hutsepot yourself with this delicious recipe from Sofie Dumont.

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Ingredients

What do you need?

Quantity: 4P

The ribs
1.5 kg ribs
1 onion
2 sprigs of thyme
2 bay leaves
3 cloves
pepper and salt

The hutsepot
500 g carrots
4 potatoes
4 stalks of celery
4 leeks
1 onion
butter
1 l vegetable broth
1 chicken broth cube
1 sprig of thyme
1 bay leaf
200 g peas
0.5 bunch of parsley
4 tablespoons mustard
pepper and salt

The ribs
1.5 kg ribs
1 onion
2 sprigs of thyme
2 bay leaves
3 cloves
pepper and salt

Preparation method

How do you make this?

Cut the ribs into pieces and place them in a pressure cooker. Peel the onion, cut it into pieces, and add it along with the thyme, bay leaves, cloves, pepper, and salt. Submerge the ribs in water and bring to a boil. Let them simmer for 12 minutes on setting 2. If you don't have a pressure cooker, you can also cook them in a regular pot. Check to see if the ribs are cooked.

Peel the carrots and potatoes. Wash the celery and leeks. Cut the vegetables into pieces of 2 to 3 centimeters. Peel the onion and chop it finely.

Melt a knob of butter in a large pot and sauté the onion. Add the rest of the vegetables and sauté them. Cover the vegetables with the vegetable broth. Add the chicken broth cube, thyme, bay leaf, pepper, and salt. Bring to a boil. Lower the heat and let it simmer for about 35 minutes.

Mix the ribs and peas into the hutsepot and let it warm through for a bit.

Pluck the leaves from the parsley and chop them if desired. Finish the hutsepot with the mustard and parsley.