Hutsepot: the belgian way for brussels sprouts

(Photo@TheFoodTraveller.com - Nikon D200)

A very traditional and winter dish ... from Belgium! It is the best way of using Brussels sprouts and I could eat kilos of it. The recipe proposed here is based on my fiancee family recipe, where we have replaced the meat with a smoked sausage as typically done in the Netherlands. It is a bit of a west-meet-east (of Belgium) version (as she is from the west and we live in the east of the country). Lovely .... especially with a Belgian beer next to it!!!

Serves: 4 as a main course or 10 as a side dish
FlexiPoints: 3 or 1.5

Suggested wine: Beer ...possibly Belgian!

Ingredients:
- 1 kg potatoes
- 1 smoked sausage (300g)
- 1 kg Brussels sprouts
- 3 medium/large carrots
- 2 medium leeks
- 2 white onions
- 3 celery stalks
- 3 dried bay leaves
- 2 l vegetable stock (maximum)
- Oil, salt and pepper as needed

How-to:
1. Slice the onions in thin half moons. Remove the green part of the leeks and chop the rest. Chop the carrots and the celery stalks. Clean the sprouts and remove the base of each.
2. Saute the onion in some oil Add the sausage chopped. Stir fry for 1’ and add enough stock to cover. Simmer until most of the stock has evaporated.
3. Add all the chopped vegetables, the bay leaves. Season with salt and pepper. Cook with the lid on on medium/low heat stirring every 5’ or 10’ until the sprout are fully cook and tender. Add some stock when needed.
4. In the mean time, boil the potatoes for 5’. Peel them and chop them in single bite pieces.
5. Add the potatoes to the pot and cook until the potatoes are fully cooked and the dish looks like a mesh of potatoes and vegetables. You might need to add some stock in the process.
6. Serve immediately on large flat dishes.