Hutsepot Soep Food

DUTCH STAMPPOT WITH ROOKWORST

Steps:

• Prepare the vegetables: Peel and roughly chop the potato, Butternut squash (pumpkin), sweet potato/yam, carrots, parsnips and turnip. Peel and finely chop the onion. Wash any grit from the leek and cabbage, then slice both fairly finely.
• Place the chopped vegetables in a large stock pot, and add water to barely cover. Place over heat, cover, bring to the boil, then reduce heat and simmer until vegetables are tender, around 20 minutes.
• Meanwhile, cook the rookworst as per the instructions on the wrap, or saute the chorizo, or other spicy saudage you choose, in a little oil. Slice, then keep warm.
• Drain the vegetables well, then mash - but not too smoothly - some lumps are good ;-) Season with salt and pepper to taste. Add the butter, and mix through (use less than 1/2 cup if you prefer). If desired, stir through the chopped parsley.
• Serve the stamppot topped with the sliced sausage, and if you are really decadent, with an extra knob of butter!

BELGIAN HUTSEPOT

Steps:

• This recipe originates in Flanders where Savoy cabbage is much loved.
• The stock is made into a quick pea soup and served as a first course.
• It is similar to the French Pot au Feu although the former has peas and the latter garlic and leeks.
• Cover the beef, pork, pork bone, bay leaves and peppercorns in water in a large pot and bring to a simmer.
• Skim the foam away and cover; simmer 2 1/2-3 hrs until the meats are tender.
• Add the salt during the last hour.
• Prepare and reserve the vegetables.
• Wash the potatoes; do not peel if new.
• Wash, trim, core and cut the cabbage into 8 wedges.
• Peel and quarter the turnips.
• About 30 min before the meat is done add the potatoes and turnips.
• Remove the meats and vegetables from the broth; arrange the vegetables around the meat on a large platter, cover with foil and keep warm.
• Discard the pork bone.
• Strain the broth through cheesecloth and reserve 2 cups for the pea soup, returning the rest to the pot to cook the cabbage in.
• Simmer the cabbage 5-7 min until tender and remove; arrange on the meat platter.
• Meanwhile cook the peas in a separate smaller pot; puree in a blender with the reserved broth in small lots until smooth.
• Strain through a wire sieve discarding the pulp.
• Re-heat and serve as a first course garnished with croutons and chives.
• Then bring the hot platter to the table; slice meat and serve with mustard and horseradish.
• To adapt to a crockpot I would suggest[but have not tested] about 10-12 hrs on low for the meats, perhaps 4 hrs for the potatoes and turnips and do the cabbage with the meats and vegetables say the last 30 min.
• Do the peas separately on the stove at the last minute.

HUTSPOT

Steps:

• Place the potatoes, carrots, bay leaf and onions in a Dutch oven and cover with water to level. Season with salt and mix.
• Bring to a boil and cook, covered, over medium heat for 25 minutes.
• Drain, remove the bay leaf and add all the rest into a large bowl.
• Using a potato masher, coarsely mash all of the mixture.
• Add the butter, milk, nutmeg and pepper. Mix.
• Adjust the seasoning if necessary and serve.

HUTSEPOT (BELGIAN BOILED DINNER)

Steps:

• 1. Brown meat in a dutch oven. Drain off fat and add water.
• 2. Clean vegetables and cut into small chunks. Add them and bay leaf to water.
• 3. Bring to a boil, lower heat and simmer for 1 hour. Taste and adjust seasonings. Remove bay leaf before serving.