Flemish Hutsepot

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Peel and chop the onion and garlic. Add both to a large pan with the butter and lay the it over medium heat.
2. 2Let the onion and garlic sweat for 5 minutes. Next, add the chopped potatoes, bay leaves and thyme and stir well. Leave to cook for another 5 minutes.
3. 3In the meantime peel and slice the carrots. Peel the turnip. Dice it into bite-size pieces. Cut the leek in half lengthwise. Rinse it well to remove any sand.
4. 4Add the vegetables to the potatoes and onion. Also add the mustard and chicken stock and season with pepper and salt.
5. 5Stir all the ingredients well and cover the pan with a lid. Cook the hutsepot for about 20 to 25 minutes or until all the vegetables and potatoes are tender. Stir regularly.
6. 6Add extra water if necessary. In the meantime pan fry the sausages in a little oil or butter until nicely browned and cooked through. Keep warm.
7. 7Once the potatoes start to fall apart, stir and turn it all into a mushy and chunky vegetable stew. Check the seasoning and add extra pepper, salt or mustard to taste.
8. 8ServeScoop the hutsepot onto deep plates and top with the sausage. Dish up hot with an extra dollop of mustard if you like.