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Belgian Jut

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Recipe from Don Kuhn of Saginaw of Mich.

This is a very old, basic Belgian staple dish. Goes well with fried or pot roasted chicken or roast beef.

6 boiled potatoes (broken into fairly large chunks, not mashed)

2 cups fresh cooked green beans (cut approximately 1 inch long)

3 strips of bacon (chopped, sautéed well, and drained)

1 large onion (chopped and sautéed until translucent)

1/2 stick of butter (melted and real butter)

2 tbsp of apple cider vinegar

1/2 cup Half & Half

salt and pepper (to taste)

 

Boil the potatoes until done as if for mashing.  Then drain and break into large chunks with fork. Next boil or steam your green beans until done and drain. Then sauté the bacon and onion together until done and drain. Now combine the potatoes, bacon and vegetables. In a separate bowl mix your butter and Half & Half together. Then slowly whisk in the vinegar and add salt and pepper to taste.  Now slowly combine this cream with the potato mixture. Until you have reached a creamy but not liquidly consistency. Serve hot, with more vinegar on the side if desired.

 

NOTE: There is no sugar in this dish.

 

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