Ghent Stew Gentse Hutspot Food

GHENT STEW (GENTSE HUTSPOT)

Steps:

• In a large pot or Dutch oven place meats, stock or water, salt, pepper, bay leaves, and cloves and bring to a boil.
• Skim surface, reduce heat, cover, and simmer for 3 hours.
• Add carrots, leeks, celery and simmer an additional 30 minutes.
• Add cabbage and potatoes and simmer until potatoes are cooked, about 30 minutes.
• Remove pigs feet, if using; slice beef and bacon and arrange on a serving platter.
• Arrange vegetables around meat.
• Serve stock separately as a gravy.

HUTSPOT

Steps:

• Dice onions, celery and carrots. Peel and quarter potatoes. Peel and cut rutabaga into strips resembling french fries.
• Place all veggies into a large pot with 2 cups water. Bring to a boil, then simmer covered for 20-25 minutes til fork tender. Place rookworst on top of veggies in the last 5 mins of cooking, keep an eye on them so the casings dont split.
• While veggies are cooking, fry cubed spek til not quite crisp.
• Remove rookworst and spek to a warmed dish and cover.
• Drain veggies thoroughly. Add salt, bacon fat and sour cream. Mash to desired consistency. (We prefer ours a little bit lumpy).
• Serve hot with plain yellow mustard on the side.

HUTSPOT

Steps:

• Dice& boil onions and carrots 20 minutes.
• Drain.
• Boil peeled and quartered potatoes 20-25 minutes, til tender.
• Drain and dry thoroughly.
• Add onions and carrots mash well.
• Add salt, pepper, butter and milk.
• Mix.
• Warm all together and serve hot.