200°C · 15-30 min
Gezinsvriendelijk
In te vriezenAllergens
Lactose
Selderij
Sulfiet
MosterdHutspot 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.
Average weight: 540 g
