Continental Recipe

Traditional Dutch Hutspot Recipe

2 Mins read

Traditional Dutch Hutspot Recipe

Hutspot, hochepot, or hotchpotch, is a dish of boiled and mashed potatoes, carrots, and onions with a long history in traditional Dutch cuisine.

 

WHAT TO SERVE WITH

The hutspot can be served and enjoyed with klapstuk. The klapstuk is a cut of beef located at the rib section.

It is marbled with fat and is perfect for the slow cooking of the hutspot. Besides klapstuk, smoked bacon or smoked pork sausage are also often used to accompany this mash.

 

ORIGIN AND HISTORY

According to the legend, the recipe has its origins during the Eighty Years’ War. The Eighty Years’ War or Eighty Years’ War, was the rebellion of the United Provinces against Spanish rule, which turned into a conflict that lasted from 1568 to 1648.

Pieces of baked potatoes left behind left hastily by the Spanish soldiers during their siege of Leiden, a city in the Netherlands in the province of South Holland, in 1574, during the Eighty Years’ War, are at the origin of this recipe.

Originally, there was no potato in the dish, but parsnip, which the Dutch call pastinaak.

It wasn’t until the 19th century that the potato became so popular that it began to completely replace parsnip in the hutspot.

 

EQUIPMENT

Potato peeler and Masher

Cutting board & chef’s knife

Large pan

 

RECIPE INGREDIENTS

6 onions

6 carrots

8 potatoes

1/2  cup evaporated milk

1/4 cup butter

Pinch of nutmeg powder

Salt to taste

Powdered pepper

1-2 bay leafs

Smoked sausage and mustard or piccalilli for serving

 

 

DIRECTIONS ON TRADITIONAL DUTCH HUTSPOT RECIPE

Peel the potatoes and chop them into chunks. Wash to clean them

Under medium-high heat, add the potatoes to the large pan along with water and salt and bring to a boil. Meanwhile, peel the carrots and also chop them into chunks.

Transfer the carrots to the boiling water along with the bay leafs. 

Peel the onion and cut to halves. Add them to the large pan and cook until all ingredients are soft.

Remove the bay leaves and use a potato masher to mash the potatoes, carrots and onions. Season with ground nutmeg, pepper and salt.

Then add butter and milk.The mixture, which is mashed, should be coarse and not reduced to a smooth purée.

Serve hot along side steamed sausages.

 

HERE ARE SOME RECIPES TO TRY ON:

PERFECT CHICKEN TIKKA MASALA

PERFECT WELSH RAREBIT

HOW TO STEAM SAUSAGE

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

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