Hutspot with Hachee

A classic Dutch dish featuring this traditional hutspot, made from sweetly braised onions, carrots, and fluffy potatoes. We add curry to enhance the flavour. Served alongside hachee, slow-cooked to perfection! Please note: the red chillies in the photo are not included with this dish.

Beef chuck (better living 2 stars), carrot, white onion, garlic, potato, fresh bay leaf, juniper berries, curry masala (contains coriander seeds, turmeric, and mustard seeds), clove, thyme, milk, Dijon mustard, veal stock (contains celery), tomato purée, dark brown sugar, butter, white wine vinegar, pepper and salt, sunflower oil.

Allergens: koemelk, lactose, mosterd, selderij, sulfiet.

Microwave

Heat the hutspot with hachee loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Heat the hutspot with hachee covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy123,76 kcal

Protein7,62 g

Fat4,12 g

of which saturated1,48 g

Carbohydrates12,18 g

Dietary fibre3,3 g

Salt0,43 g

Average weight: 540 g

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