{"id":47625,"date":"2021-01-10T14:24:43","date_gmt":"2021-01-10T14:24:43","guid":{"rendered":"https:\/\/www.museum-aarschot.be\/hutsepot-flemish-stew-isabelle-verelst\/"},"modified":"2021-01-10T14:24:43","modified_gmt":"2021-01-10T14:24:43","slug":"hutsepot-flemish-stew-isabelle-verelst","status":"publish","type":"post","link":"https:\/\/www.museum-aarschot.be\/en\/hutsepot-flemish-stew-isabelle-verelst\/","title":{"rendered":"hutsepot (Flemish stew) | Isabelle Verelst"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"712\" src=\"https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2021\/01\/img028-1024x712.jpg\" alt=\"\" class=\"wp-image-40984\" srcset=\"https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2021\/01\/img028-1024x712.jpg 1024w, https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2021\/01\/img028-300x208.jpg 300w, https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2021\/01\/img028-768x534.jpg 768w, https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2021\/01\/img028-1536x1067.jpg 1536w, https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2021\/01\/img028-2048x1423.jpg 2048w, https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2021\/01\/img028-973x676.jpg 973w, https:\/\/www.museum-aarschot.be\/wp-content\/uploads\/2021\/01\/img028-508x353.jpg 508w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Isabelle Noppen Verelst and Pieter Van Kerckhoven (photo: 1994)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">ingredients:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2 <\/strong>onions<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1.2 kg stewing lamb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2 <\/strong>leek stalks, in coarse pieces<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>7 <\/strong>red and yellow carrots, in pieces<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>4 <\/strong>turnips, white and slightly purple, peeled and cut into medium-coarse pieces<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>400 g <\/strong>Brussels sprouts<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1 <\/strong>savoy cabbage leaves, without the hard outer leaves and coarsely chopped<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 dl white wine<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1 <\/strong>leek<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1 <\/strong>celery<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1 <\/strong>carrot<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 cloves of garlic<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>3 <\/strong>sprigs of thyme<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>3 <\/strong>bay leaf<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">a few potatoes in 4 mm slices<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">chicken stock cube<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">paprika, pepper, sea salt<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">parsley<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>preparation:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Melt the butter in a large pot in a mixture of butter and oil and brown the lamb in pieces of 3 to 4 cm in the pot. Sprinkle with sea salt and black pepper. Turn regularly. Remove the meat again and briefly sweat the onion and garlic in the same pot. Put the meat back in the pot and deglaze with the 1 dl of white wine. Add water until the meat is just covered.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add the washed and chopped vegetables. Let simmer gently for 25 minutes with the lid on the pot. Stir from time to time.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Finely chop the parsley. Take the pot out of the oven and sprinkle with parsley.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Isabelle Noppen Verelst and Pieter Van Kerckhoven (photo: 1994) ingredients: 2 onions 1.2 kg stewing lamb 2 leek stalks, in coarse pieces 7 red and yellow carrots, in&#8230;<\/p>\n","protected":false},"author":2,"featured_media":40984,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[],"class_list":["post-47625","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/posts\/47625","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/comments?post=47625"}],"version-history":[{"count":0,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/posts\/47625\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/media\/40984"}],"wp:attachment":[{"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/media?parent=47625"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/categories?post=47625"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/tags?post=47625"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}