🇳🇱 American Kids Try Hutspot met Klapstuk | Food 171 of 1000

[@irbaboon1979]

Pro tip: when mashing, throw in a good chunk of butter and a few high splashes of milk, makes it much better :)

[@1000FoodFamily]

That is a pro tip. Thank you

[@EricvanDorp007]

Making everything yourself is astonishing!

[@1000FoodFamily]

Thank you Eric!

[@yvonnebirch6026]

I really admire this family for wiling to eat different foods from other cultures. And I am grateful to my dad for exposing us to all kinds of food when we were growing up. ! 💕

[@1000FoodFamily]

Thank you for your kind words. Hopefully we are leaving a legacy of wonderful food culture for our kids

[@Harrypjotter7]

The way my grandmother made this…..different level! I mis her so.

[@1000FoodFamily]

🥰 Thanks for sharing Harry. Bless you friend.

[@stijnlikeswine186]

I love this! Dutch person here, the great thing with this dish is that its great for leftover veggies too. You could use practically any cabbage, endive, kale, spinach, carrots, onions and combine it with some potatoes into a mash. Then add the fun stuff, maybe some meat or fried bacon bits, cheese, eggs etc. I personally enjoy adding a pickled onion and some flavourings like dijon mustard or something too. You can also internationalise these dishes easily, just add a heap of warming spices (star anise, ground cinnamon, cardamom pods, some ground cumin and ground coriander). Your son is adorable with the 'stamper' (masher). So lovely how youre teaching your kids that trying new things is good and not scary. ❤

[@1000FoodFamily]

Thank you so much for the kind words. I love how this dish can be improvised just based on what you have on hand.

[@sundok1]

this is true, any veggies combined with potatoes create a "Stamppot" but there is only one "Hutspot" and that is the combination of potatoes carrots and onions. No matter how much you Huts cale with potatoes, it will never become a Hutspot but always be Stamppot fact not fiction.

[@adoteq_]

For most mashed patato, in the Netherlands, they add butter (cow) and milk (cow).. Also nutmeg (nootmuskaat) is usuallly added to mashed patato.

[@1000FoodFamily]

Thanks for the tip!

[@kplkasteel]

Hutspot is one very close to my heart being a Dutchie born and raised in Leiden where we eat this to celebrate the victory on the Spaniards after the Siege of Leiden (3rd of October 1574) Its traditional that we eat this on the 3rd of October right before we go to the fair amongst many other traditional things but for those old enough to drink it gives you a solid foundation to get ready for heavy night of drinking and partying. I remember as a small kid in the 70's and 80's that the Dutch Army as tradition would come to our school and give us Hutspot from those big old fashion army pots, literally the highlight of the year how they would drive up in their Amry trucks and the guys in the battle gear. Story goes that after the lift of the siege a boy was send out to scout the surroundings to see if there were any Spaniards left, he found big pots filled potatoes, carrots and onions and the klapstuk. These were left behind after the Spaniards had a hasty retreated. Makes interesting reading on Wikipedia (Siege of Leiden and the 80-year war) if you have the time. Still a staple meal in my family even when it's not the 3rd of October as a hearty winter meal. My wife, born and breed in South Africa (of English descent) absolutely loves the dish and the recipe goes from mother to daughter or father to son and we have it on average at least 7 or 8 times a year. Another interesting detail of Leiden is that the Pilgrims stayed in Leiden for almost 10 years before they boarded the Mayflower and travelled across the Atlantic. There is some evidence that Thanksgiving is related to certain customs of the 3rd of October celebrations which the pilgrims took with them including many other Dutch customs from that time. To get back at Hustpot, now there are many ways of preparing it, though I was taught by my mother who was also born and raised in Leiden and so where my grandparents and great grandparents from both sides of the family. You start with the potatoes, you fill the pot to just cover/not cover the potatoes with water and you had bit salt to taste like you would boil normal potatoes, then add the layer of onions and the top layer should be the carrots. Bring it to a boil then lower the heat and simmer until the carrots are soft and tender. (They literally steamed). A bit of butter and a bit of pepper and salt to taste and mash it, though it needs to stay chunky. Anyway, so many different people, so many different ways of preparing it, I guess and each to their liking. We often have it with Rookworst as reasonable quick meal (en.wikipedia.org/wiki/Rookworst), or for that matter any type of a beef stew. if I have more time. You simple need the hearty gravy.

[@1000FoodFamily]

Great history. Wonderful food. 🇳🇱 🥰

[@albertlay8927]

Just lovely to see you negotiating your way through probably the most simple Dutch dish.

[@1000FoodFamily]

Thank you Albert, for taking the time to leave a nice comment.

[@miran4471]

Hello you all , I am from the Netherlands and I ate it tonight 🙂 With bacon and smoked sausage and apple sauce😉 Greetings from Dordrecht , Netherlands 🌷

[@1000FoodFamily]

So wonderful to hear from you. We hope to visit your wonderful country one day.

[@miran4471]

@@1000FoodFamily you are welcome 🙂🍀

[@janvanleeuwen2535]

Nice videos, you guys. 👍 Nice, the way you're taking it through whole process and rating it at the end. True and honest reactions, especially from the boys 👍 Keep'm coming. Greetings from the Netherlands 🇳🇱

[@1000FoodFamily]

Thank you for the kind words Jan. Blessings to you! we will keep trying foods and teaching them about cultures and cooking.

[@melscreaties]

Dutch person here.. so glad you guts like it. We eat it with some ketjap and some crispy onions or bacon 😂. Try it again in winter hihi. And a meatball.

[@1000FoodFamily]

Your suggestions sound delicious.

[@Verhoh]

Being dutch I can say that is a good Hutspot met klapstuk ! Wake me up any day in wintertime. ..;-) I subscribed. Kind regards from the Netherlands,

[@1000FoodFamily]

Thank you so much for subscribing. It gives us a boost to keep making videos.

[@tomzxr79]

das geen hutspot maar wortelstoemp

[@jkrk7006]

as kid I loved it, I would kill for it. now these days I don't eat it anymore. it is typical Dutch food and believe me all Dutch grew up with it.

[@1000FoodFamily]

Thanks for sharing!

[@SuperDutchjohn]

This is a typical winter dish here in The Netherlands, one more tip.............let it stand for a day, the 2nd day it is at it's best!

[@1000FoodFamily]

Great tip! Sometimes leftovers are the best.

[@christianguignard9980]

That perfect for kids, and for us too ! It smell so good i can feel it here beyond the Atlantic ocean !🥰🥰Once again, Mummy is the queen of the Kitchen !

[@1000FoodFamily]

I think you are her favorite KZbin viewer with all of your compliments

[@sundok1]

you are so great. you seemed to have cooked this to perfection. And I am from The Netherlands. Hutspot is the most Dutch 'pots' of them all. When the city of Leiden was liberated from the Spanish occupants they ate Hutspot and also white bread. Probably they didn't have the meat at that time. Bless you and your family, it's so wonderfull you broaden the horizon of your kids somuch.

[@1000FoodFamily]

Thank you for your kind words. Bless you friend.

[@tvaandering]

I really like this setting, trying food from other countries together with the children. The ratio potatoes-vegetables is 50-50. For 4 persons is one kilo potatoes and 1 kilo vegatables enough. The ratio carrots-onions is 40 procent onions, 60 procent carrots. It was looking very good. As for the meat, the longer its in the oven, the better. I like to have it 2,5-3 hours.

[@1000FoodFamily]

Thank you for watching Teun, and for taking the time to comment.

[@saskiapanter]

Have you tried making Boerenkool or Hete Bliksem? They are my most favorite Dutch winter dishes. The one you have we traditionally eat it on Sinterklaasevening on December 5th. My parents made it from all the carrots we kids put in our shoes, when we would "set the shoe" for the night and hoped Sinterklaas (Saint Nicholas) would come to the house at night and take the carrot and replace it wirh some Saint Nicolas candy or mandarins. The carrot was for his horse. He would ride on the roofs of the houses on his horse. So the legend says😊. Hutspot was not my favorite dish but it was ok. Boerenkool and Hete Bliksem are my favorites. The first one is with cooked kale and potatoes, mashed together and you eat it with a piece of smoked sausage and crispy baked bacon, Hete bliksem is with cooked apples and potatoes mashed together with a porkchop. Both are eaten with ajus. First one with the ajus of the bacon, makes a funny sound we used to love, second one with the ajus of the porkchop. Both soooo yummy.

[@1000FoodFamily]

That sounds delicious. We have not tried either of those dishes, but I’d like to.

[@petrasachs1140]

We eat this in wintertime. I add a little butter to it ❤

[@1000FoodFamily]

Perfect!

[@ronaldbunk9007]

That's nice. It's a base recipe tough. We do subtle things differently in the Netherlands. Depending on where you're from. I cook the potatoes, but Frie the carrots and onions to get that caramelised flavour. Also would brown the "klapstuk" before a little to get some color.

[@1000FoodFamily]

Great tips. Would be fun to have some homemade versions in the Netherlands one day.

[@HTech123]

My mom involved me in cooking from an early age. I will always be grateful for that. This said, we Belgians almost always brown/bake the meat, much more flavor like that! Smakelijk!

[@1000FoodFamily]

Thanks for the tip, and god bless the good moms!

[@clifffan3]

I agree, we bake the meat in butter and let it cook for a bout 2 hours on a low fire

[@gnagtegaal]

What a great concept. Fun to do with your whole family and learning about other food cultures.

[@1000FoodFamily]

Thank you Gaby it’s been a lot of fun.

[@JelmerStienstra]

Must be so much fun to try all this different kinds of food! In The Netherlands we have a lot of varieties on this kind of stamppot dish. Besides with carrot/union we also do it with red cabbage, sauerkraut, spinach, kale or raw endive. Pretty much any kind of veggies 😅

[@1000FoodFamily]

It’s is a lot of fun! The Netherlands knows how to make a great meat and veggie dish.

[@RealConstructor]

And turnip greens stew or red beets stew is also nice, there is a whole variety of winter stews in The Netherlands. I just ate the first winter dish this week, stamppot zuurkool (sauerkraut stew) and boerenkool (kale stew) with little cubes of fried bacon and a smoked sausage. And gravy of course. The kale stew is a favorite, but the kale must be harvested after they had a night (or day) of frost, so it won’t taste bitter but a bit more sweet, the frost releases sugar in the kale plant and into the leafs. If you don’t know if the kale had a night of frost, you can put it in the frost section of your fridge, but only if it is harvested within a day. When it’s harvested longer than one day, this doesn’t work and the kale will taste a bit more bitter when cooked.

[@rendomstranger8698]

Now that you have the base, make sure to experiment with it if you try it in the future. There are as many variations on Dutch dishes as there are Dutch people. While we aren't too big on the diversity when it comes to spices (primarily salt and pepper), we tend to throw pretty much anything in a pan with potatoes, add pretty much any meat we have and call it a meal. How you prepare the meat and vegetables before combining them with the potatoes is up to taste.

[@1000FoodFamily]

I love the creativity of the Dutch hutspots. Do you ever have a hutspot contest where people cook up a pot and have it judged, and other people can take samples? We do that with chili cook offs in America.

[@rendomstranger8698]

@@1000FoodFamily I am not aware of any such contests but I live in the less populated eastern part of the country. That being said, any local cooking competition if sure to have some potato dishes. We treat hutspot and similar potato dishes more like a stew or a soup. Just throw whatever you have in the fridge together, throw in some potatoes and mash it together with some of the juices that are leftover when you're done preparing the meat. A good number of Dutch dishes were invented the year after WW2 ended when the country suffered from massive starvation. Hutspot to the best of my knowledge is a meal that was invented or heavily reinvented around that time. As long as you have a starch, a vegetable and any kind of edible fat available, you can cook it. That is why there are so many variations possible.

[@edwinhof2090]

Its delicious to fry the left overs in some butter and put it on some fresh bread

[@1000FoodFamily]

Wow that sounds delicious

[@bigkahuna204]

Just a couple of things, though: use butter to bake the meat, before you put it in the Dutch oven. Each side untill it has a nice colour, and then take it out and put it in the Dutch oven. Make a jus (please no gravy!!) from the butter where you baked the meat in, put some water in to deglaze the bottom of the pan and put a spoon of tomato puree in it to make it more tasteful and boil it down until it's a real jus. Set that aside when it's done. The pan with carrots, unions and potatoes was a little to small, but some how you managed to cook the potatoes, carrots and unions. Use mustard, nutmeg (not to much), salt, pepper, baked bacon and put it in the potatoes, carrots and unions, before you mash it. Make it nice and flavourfull. I think now it was a little to sweet? Hutspot is combination of sweet and salty together. In the end i always put crème fraiche in (thats not the usual recipe) to make the hutspot more creamy. I just mix it n. You are gonna love it! Even more than now

[@1000FoodFamily]

Thank you. Great tips!

[@bigkahuna204]

@@1000FoodFamily you're welcome! Stamppot is based on the principle that leftover vegetables and potatoes where easy to make on journeys across the globe, finding new land. They worked hard and the men needed food to ease the hunger during this period. Nowadays it's consumed in the winter when it's cold. So a little history as well.

[@rinynewton8297]

Next time dry it on the stove and then put milk and a good bit of butter in to. But hutspot is lovely ❤

[@1000FoodFamily]

Thank you for the tip. 🤩

[@toendramist]

I missed the grinder with white Muntok (Indonesia) pepper on the table. ;-) And the gravy should be more dark. You can do that by fry the meat first very hot, when nice brown you add some flour and fry that to. Keep stirring. Than put water to it. Keep stirring. Now add the herbs and let it simmer. Sometimes I ad some dark soy to it to enhance the flavor and color.

[@1000FoodFamily]

We should get some white pepper. Occasionally a recipe calls for it, and we just sub in black pepper. Thanks for the tips.

[@toendramist]

@@1000FoodFamily There are many, many types of pepper grains. And from many places. White pepper corn from Muntok has a very fine aroma. (never buy grinded stuff, it has almost no flavor ) Try also to get freeze dry'd (in liquid nitrogen) green pepper corns. You can crush them in your hand and have a very delicate taste on meat and fried eggs.

[@jimpennin9588]

Looks delicious, exactly the kind of thing I like to cook and eat. Feel better soon 👍

[@1000FoodFamily]

Thank you Jim. He is already feeling better.

[@jimpennin9588]

@@1000FoodFamily Great. Being sick always sucks

[@Brib1234]

At 6:46 all Dutch people: "Yeah those potatoes are overcooked " 😅

[@1000FoodFamily]

Ahhhh 😭

[@Brib1234]

​@1000FoodFamily All good! As long as it tasted good it doesn't really matter that much. We Dutch just have an eye for potatoes I guess 😂

[@1000FoodFamily]

😂

[@marijkeottink4441]

Hahahaha, true 😂😂

[@JTerburg-hm6tk]

Funny, but the Dutchies consider potatoes as a starch (like pasta, or rice). Not as a vegetable.... Traditionally, in the Netherlands, we have for a hot meal: potatoes, vegetables and meat (or fish).

[@1000FoodFamily]

A starchy vegetable. 🙂

[@JTerburg-hm6tk]

Add some spices like nutmeg, cloves or even cinnamon (or star anise) for the winter season...(maybe that's a bit too far away from what you are used to, but try, it can surprise you in a good way), or whatever spice or herb you like. From my experience: don't use too much at once. Of one spice, and the amount of it. Start with the original recipe, and then add one, or two spices and/or herbs for freshness. And taste, again and again, during the cooking of the dish. And then adjust the flavour of the dish by adding some more seasoning if you like. For the hutspot dish: try to add a beef stew with a lot of sauce: hachee (with onions, bay leaf, black pepper corns, cloves and perperkoek Limburg recipe). Remember: cooking and eating is all about fun! Together with your family. So: make your own signature dish! Stamppot (mashed potatoes and veggies) is really open to your imagination. With meat (or, why not: fish) or without like veggie, vegan, i.e. with grean peas, chickpeas, lentils, beans... Or it's open for your imagination for even the season. Originally, it's a winter dish. But you can also do a spring or summer version of it. With a lot of vegetables, like spinach or swiss chard, endives.. There really are no limits.

[@1000FoodFamily]

Thanks for your tips. Sounds great!

[@jottumpie5824]

the carrot mash is done well. add salt and pepper to taste. But the meat is still not at all as it should be😣. The meat must cook slowly in the pan and keep an eye on it regularly and turn it over, adding some water if necessary so that it does not stick. The meat should be so cooked that when you pierce it with your fork it falls apart. Then the gravy it has been in all this time is also dark in color and somewhat salty. You throw that meat over your stew with the gravy on top. Don't you like gravy, as a child I always put a dollop of majonaise on it 😋😉 maar ga zo door 👌🏻👍🏻

[@1000FoodFamily]

Thank you for watching and leaving some great tips.

[@robertrijkers4923]

pretty good winterfood here in NL... although the hutspot did look a bit too 'wet' for me

[@1000FoodFamily]

Thanks for watching! 😀

[@yvonnebirch6026]

This would taste better if you sauté the onions a bit first . Then add the potatoes. Carrots on top. 💕

[@1000FoodFamily]

Thanks for the tip!

[@Moredhel83]

Looks tasty, but we usually add rookworst, sausage and/or ""bacon" to hutspot :P

[@1000FoodFamily]

Sounds delicious

[@robert351]

You have to add pickels as well thats the way we dutch poeple eat it or some mustard also

[@1000FoodFamily]

Pickles are a great addition. Thank you!

[@robert351]

@@1000FoodFamily your welcome

[@biancawichard4057]

you should cut the potatoes and the onions to about the same size as the carrots so they are done at the same time but you did a real good job, love to make it myself only i put a big sausage that is cooked (gekookte worst )instead of the beef directly on the vegetables. it reduces the cooktime to about 20 minutes and my cooking technique also saves a lot of fuel to cook i put the potatoes, oniuns carrots and saugase in a pot with water, bring it to boil on high heat, let it cook for 2 minutes than put a lid on the pan and shut down the heat to zero and let it rest for 14 minutes, than remove the sausage, strain all the water put in some butter than mash it cut the sausage (and because of the butter i dont use gravy) and plate it the way you did and it is indeed a winter dish.its especially great if you come home from ice scating or skiiing or making snowmen outside in the winterweather or just comming home from work. i do enjoy your videos. lots of love from Amsterdam ,The Netherlands

[@1000FoodFamily]

Thank you for the great tips and kind words Bianca. I agree that would be a great meal after a day of skiing.⛷️

[@jdelat1219]

The origins of this dish come from the eighty year war when The Netherlands were occupied by the Spanish. After the second siege of the city of Leiden as the story goes a small boy ventured into an abandoned army camp of the Spanish and found a pot containing this dish. However this was before the introduction of the potato. So the original recepy from 1574 had parsnip in it instead of potato.

[@1000FoodFamily]

Food history is fascinating. Thanks for sharing.

[@JTerburg-hm6tk]

AVG: aardappelen, vlees, groenten potatoes, meat (or now: fish), vegetables Or: meat and 3 veg

[@1000FoodFamily]

😎

[@hugolasnier3761]

Different sizes is so everything is cooked equaly at ones

[@1000FoodFamily]

Thank you

[@90MinutenLang020Damsko]

You guys must have got some dutch roots?

[@1000FoodFamily]

We might. On dad’s side we are mostly Irish with a little Swiss, on mom’s side mostly English. But you know the Dutch were always traveling around Europe and we can only track things so far back.

[@90MinutenLang020Damsko]

@@1000FoodFamily yes the dutch "owned" large parts of the world👍 Great Family you have, keep cooking together, it's what i do to keep my kids close to me.

[@1000FoodFamily]

🥰

[@tetaomichel]

You need meat gravy with that :)

[@1000FoodFamily]

Sounds good

[@heidjemeidje7189]

Should first fry the meat to nice brown, it enhances flavor too..

[@1000FoodFamily]

Thanks for the tip!

[@pmvdmeulen]

The meat and gravy are very pale. I would make it a little different.. first brown the meat.. and when it has a sear stew it. Some onions, a little sugar butter stock beer gingerbread garlic tomatopaste cloves... not sure how original that recipe is.. but I don´t think there is just one way. The onions with the carrots I would cut a little smaller but you can hardly go wrong there and yes it needs a lot of pepper.

[@1000FoodFamily]

We did think it was odd the recipe didn’t say to brown the meat. We thought maybe it was just how the Dutch cook the dish, but lots of people have said we should have browned it. 😋

[@gfimadcat]

This stuff is brilliant, ate it as a kid all the time! Also, I hate to be "that guy" but... it's not "au jus" - it's just "jus" - you can have something "au jus" (with gravy - at least, jus means juice; what you guys call gravy most Europeans would call a sauce or thick jus, but translation of jus comes out to gravy because of ... uh... associations and context), but the liquid itself is just that, the liquid. I know, I know, 99.99999% of American food shows and culinary figures also say it but it just gets on my Dutch-living-in-France nerves :D

[@1000FoodFamily]

Totally understand. We are just home cooks so good to learn the proper terminology

[@gfimadcat]

@@1000FoodFamily no worries, it's just that ... well, let's just say if you ever find yourself in France and you ask for the au jus you will be looked at funny at best, and torn a new asshole by a waiter in very polite and condescending French in the worst case :) (okay maybe that's also a bit exaggerated...)

[@gfimadcat]

​@@1000FoodFamily aaaand I hit enter a bit too soon; if you've got the chance to revisit this dish, my granny used to brown the meat a bit first, then use the same pan and some oil to lightly caramelise the onions and carrots before starting the final cook. She also added some cloves and bay leaves to the braising liquid, it's wonderful! This dish can be tweaked in all sorts of interesting ways, and is the perfect winter food :D

[@gerrygrouwe70]

Klapstuk is a part of a cows breast the fat in it gives more tast

[@1000FoodFamily]

Good to know. Thank you.

[@yvonnebirch6026]

Put some mustard on the meat.

[@1000FoodFamily]

Definitely

[@kellyvandijk3269]

That’s not gravy. If you don’t have gravy powder you can melt butter for meat add not to much water and add some mustard and ketchup if you like.

[@1000FoodFamily]

Thanks for the tip!

[@tisketisja5528]

Oww those poor kids. This must be the most horrible dish in the world. I can't eat it and the smell owwwww

[@1000FoodFamily]

No, it was tasty!

[@gerardvandenberg1841]

As a 72yo Dutch guy living in Sweden, I still love to cook this kind of food. If you're interested I could give you an alternative that tastes even better.

[@1000FoodFamily]

@@gerardvandenberg1841 Let us know Gerard. Always interested.

[@gerardvandenberg1841]

@@1000FoodFamily Hello! Here is my favorite stew recipe. Tasty stew with beef, wine, root vegetables, mushrooms and lots of love! Serve with a strong red wine. Below you will find one of my favourites! Ingredients • 1.75 lb prime rib • 1 large onion • 3 clove(s) of garlic • 2/3 lb carrots • 1/4 lb celery root (celariac) • 8 pcs. small silverskin onions • 2 pcs. marrow bone (optional) • 1 2/3 cup robust red wine • 3 tbsp. red wine vinegar . 2/3 lb smoked, thinly sliced bacon • 4 tablespoons of tomato puree • 3 pcs. bay leaf • 4 - 6 pcs. clove • 2 tablespoons corn flour, alternatively wheat flour • 8 pcs. fresh mushrooms (small) • 1 pc. stock cube (meat or vegetable) • 1 bunch parsley (garnish) • 4 sprigs of fresh rosemary (garnish) • 2 oz. butter and 1/5 cup vegetable oil • 1 cup hot water Great with: Côte du Rhone or Château Bouscassé or a local strong equivalent. I loved the Bare Foot wines when living i California. Too long ago.... Do this: • Trim and cut the meat into 1"x1" pieces. • Salt and pepper the meat, then brown it in the oil and butter in a large pot. • Stir in the tomato puree. • Add the stock cube, bay leaf with cloves pressed in, the wine and bone marrow (the latter is optional, but gives an incredibly round flavor to the stew), and add 1/2 cup of water to cover the meat completely. • Peel and chop silverskin onions and garlic, add these to the pot. • Peel carrots and celeriac and cut into pennies and small dice. Reserve half of the small diced celeriac. Add the carrot slices and diced celeriac to the pot. • Also peel the onion and set aside. • Let the pot cook on low heat for 2 - 2 ½ hours. Add water or wine in the meantime if the pot looks "dry". • Put the flour in a bowl and add a few spoons of water and stir well so that there are no lumps. Carefully add this mixture and stir to thicken the cooking liquid. Let it simmer for at least 5 to 8 minutes, stirring constantly. The latter to prevent burning. In the mean time, prepare the following: • Chop half of the bacon in 1" pcs. and put it in the pot, the rest in an oven-safe form and cook at 300 deg F in the oven until crispy. Put the bacon on paper towels. Pour the bacon fat into the pot, it gives a good smoked saltiness to the pot. Use the same form and oven-roast the small cubes of celeriac for approx. 15 - 20 min. • Allow the bacon to cool and then break it into a crumble and place in a bowl. • 15 minutes before the stew is ready, pour in the mushrooms. • Season with salt and pepper, garnish the pot with rosemary, parsley, roasted celeriac and bacon sprinkles. • Serve with mashed or cooked potatoes and vegetables. Recommended veggies: finely chopped red cabbage with apple (Granny Smith if available), hutspot (a different way to make that will follow!), and oxheart cabbage. All with mashed or cooked potatoes. Left over stew can be frozen and stored for at least 3 months at -14 deg. F. Warm it slowly after thawing, under constant stirring, until it's thoroughly heated. Enjoy your meal! (Eet smakelijk, Bon Apetite, Smaklik måltid, Gute Apetit) 😋

[@1000FoodFamily]

@@gerardvandenberg1841😍

[@charmaynebruce6215]

I always do that ~ forget the oven-mitts 🙄 Ouch! 🫨 I hope you feel better soon, Elliot.

[@1000FoodFamily]

Thank you. He is feeling better