Oct 28, 2010



Once autumn sets in I start craving Dutch food. Dutch food is no spectacular food, not by a long shot; it’s honest, simple, wholesome, hearty and filling food.

Hutspot is one of those dishes I keep craving over and over again. The combination of potatoes, carrots and onions all mashed up, piled high upon a plate and generously drizzled with thick gravy has something so enticing to me. Maybe because I grew up on it.

I’ve made my hutspot with a slight twist this time. Normally you boil it in one big pot. It’s good but basic and can taste a little bland if you’re not careful. You can simply change that by boiling it all in beef, chicken or vegetable broth. That will add some flavor.

But when you first sauté the onions, add a little curry powder that you cook for a minute to get the flavors going, add your carrots and vegetable broth, you’re creating a whole new dimension to begin with. It’s still authentic Dutch food, but with a slight twist.


2 pounds potatoes
2 pounds carrots
1 pound onions 
1 tbsp real butter + extra for mash
1 tsp curry powder
2 vegetable bouillon cubes


Peel and wash 2 pounds potatoes. Cut the bigger ones in four and the smaller ones in half. Put them in a pan with lightly salted water.

Time for the carrots to make an appearance.

Peel them and slice them in 1 inch pieces.

Like you really didn’t see this one coming! The onions. Two really big ones or three medium ones.

Dice them anyway you like. I prefer half-quarts.

Heat a tbsp butter and sauté the onions until translucent, sautéing them first will give the dish a more characteristic flavor. Add 1 tsp curry powder—enough to add flavor, not nearly enough to be overpowering—and cook for 60 seconds. No longer or the curry powder might go bitter.

Add the carrots and give everything a good stir.

Add the bouillon or bouillon cubes with water. You can use vegetable, chicken or beef broth for this.  I was seriously injured! I kinda grated my thumb.

Time to bring your potatoes to a boil.

Once they’re boiling the carrots and onions will undoubtedly be boiling as well. One big happy boiling family. Give both the potatoes and carrots 20 minutes.

Fast forward to 20 minutes later.

Reserve some of the carrot/onion cooking liquid before draining the rest. About a cup or so. You won’t be needing it all, but in case the hodgepodge needs a little liquid you’ll have it nearby.

Also drain the potatoes.

Add the potatoes to the carrots and onions, add a knob of butter (I love that word, knob), a generous amount of pepper—this dish really needs pepper—and start mashing.

If the mash seems a little too dry add some of the cooking liquid.

I usually leave a few coarser pieces in there as well, but feel free to homogenize it.

Serve with Unox or Hema rookworst (brand names are important in this case), real bacon bits (or Dutch meatballs) and gravy. Take a bite, close your eyes and say: “Hmmmmm lekker”.

    2 pounds potatoes
    2 pounds carrots
    1 pound onions
    1 tbsp real butter + extra for mash
    1 tsp curry powder
    2 vegetable bouillon cubes
    Peel and wash 2 pounds potatoes. Cut the bigger ones in four and the smaller ones in half. Put them in a pan with lightly salted water. Peel and slice the carrots in 1 inch pieces and slice the onions in half-quarts.

    Heat a tbsp butter and sauté the onions until translucent, add the curry powder, cook for 60 seconds and then add the carrots. Stir well, crumble in the bouillon cubes and pour in the water.

    Bring both the potatoes and the carrots & onions to a boil and cook for 20 minutes. Until tender. Drain the potatoes and carrots/onions, but reserve some of the carrots cooking liquid, about a cup or so.

    Add the potatoes to the carrots, add a knof of botter (a tbsp or so), a generous amount of pepper and mash it up. Serve with rookworst, real bacon bits and gravy or Dutch meatballs.
Meal type: side dish
Servings: 4
Copyright: © kayotickitchen.com

    © kayotic.com
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    1. 1

      Oh hutspot met jus! En spekjes! En rookworst! Bedankt Kay, heb gelijk verschrikkelijk trek in Hollandse Pot.

      Maxime on Oct 28, 2010 @ 9:00 am Reply
    2. 2

      This looks delicious!  I will definitely be trying it soon.  I just wonder if I can get the UNOX or Hema rockwurst here.  I live in Switzerland so we definitely have a lot of sausage, but not sure if I have seen that one.

      Valerie on Oct 28, 2010 @ 10:02 am Reply
    3. 3

      @ Valerie:

      I doubt it. It’s so typically Dutch that I will be really surprised if they sell this smoked sausage across the Dutch border.

      Kay on Oct 28, 2010 @ 10:03 am Reply
    4. 4


      Ik ook al de laatste dagen. Staat voor vanavond lekkere boerenkool stamppot met jus en slavinken op het menu. Heerlijk.

      Kay on Oct 28, 2010 @ 10:16 am Reply
    5. 5

      Hmmmm… lekker!! :)

      J. on Oct 28, 2010 @ 10:20 am Reply
    6. 6

      I think hutspot is the only variation I haven’t tried yet, since my boyfriend gets a bit picky about carrots. But I think if I promise some Hema worst to go with it, I can probably talk him into it tonight!

      Alison on Oct 28, 2010 @ 10:52 am Reply
    7. 7

      Though not the biggest fan of traditional Dutch food, I’m more than tempted to make this, if only to surprise my boyfriend. He grew up on it as well, after all :D

      Ann M. on Oct 28, 2010 @ 10:53 am Reply
    8. 8

      Looks good! I always stir in a tablespoon or so of whole grain mustard for a little bit of a kick. Never tried curry powder though.

      Ilse on Oct 28, 2010 @ 12:09 pm Reply
    9. 9

      @ Ilse:

      What also works really well is a handful grated cheese!

      Kay on Oct 28, 2010 @ 12:13 pm Reply
    10. 10

      Wat verbaast me dit nou echt, dat jij voor een fabrieksworst gaat boven een slagersrookworst.
      Ik ben jaren geleden overgestapt naar het ambachtelijke produkt en dan smaakt zo’n Unoxworst echt niet lekker, bijna zurig.

      Bayla on Oct 28, 2010 @ 12:26 pm Reply
    11. 11

      @ Bayla:

      Wie zegt dat ik voor fabrieksworst ga boven slagersrookworst? Vind het allebei lekker eigenlijk. Of ik er nou eentje mee neem bij de slager of een Unox worst eet (hema verkoopt ook Unox), kan van allebei genieten!

      Zal maar niet zeggen dat ik ook Smac lust :)

      Kay on Oct 28, 2010 @ 12:34 pm Reply
    12. 12

      I’ve never heard of this before! It sounds so tasty.

      Katrina on Oct 28, 2010 @ 12:56 pm Reply
    13. 13

      This looks good Kay… lekker!

      my little expat kitchen on Oct 28, 2010 @ 1:00 pm Reply
    14. 14

      @Kay: Haha, nu ga je toch echt te ver hoor……Smac!!!

      Bayla on Oct 28, 2010 @ 2:17 pm Reply
    15. 15

      @ Bayla:

      Dat stamt nou echt uit m’n jeugd: macaroni met smac :)

      Mijn moeder was een alleenstaande vrouw met 9 kinderen en weinig geld. Dan groei je op met dat soort gerechten. Maar ik vind het nog steeds lekker met zilveruitjes ofzo :)

      Kay on Oct 28, 2010 @ 2:46 pm Reply
    16. 16

      Ik kook  het vocht altijd in tot een siroopachtige dikte. Alle smaken zitten er in en je hoeft niks weg te gooien. De smaak van de hutspot wordt er nòg intenser door.

      urgje van bergen on Oct 28, 2010 @ 3:12 pm Reply
    17. 17

      That looks sooooo good and comforting! A lovely dish.

      Rosa on Oct 28, 2010 @ 3:15 pm Reply
    18. 18

      typicaldutchstuff.com verzendt over de hele wereld zowel Hema als Unox rookworst!!!  Eventueel ook nog boerenkool!

      urgje van bergen on Oct 28, 2010 @ 3:15 pm Reply
    19. 19

      It is definitely hutspot weather here in Utah — and now that I’ve seen your post I am craving it too! Sadly, I cannot get Hema rookworst here.

      Holly on Oct 28, 2010 @ 4:10 pm Reply
    20. 20

      @Kay: 9 kinderen….respect!

      Als kind hadden we Smac mee op vakantie en in de auto maakte we een blik open, want we hadden trek.  Al het vloeibare vet waar de Smac in   ging over onze kleren en de autostoelen, zo smerig, we stonken de hele reis naar Smac :]]
      Dit verklaart een beetje mijn Smactrauma, daar in tegen ben ik dol op hom en kuit en balkenbrij, dit wordt door veel mensen als afvalvis/vlees gezien.

      Bayla on Oct 28, 2010 @ 4:44 pm Reply
    21. 21

      My husband loves your Pioneer Pie so I’m excited to try this one too, except I might dial down the curry a little. He’s not that adventurous!

      Maria B. on Oct 28, 2010 @ 6:59 pm Reply
    22. 22

      I’ve never made the hutspot, but our family likes stamp pot, with borenkool (kale), and for meat, we have always used (Mennonite) farmers sausage, which is normally made of pork, or a beef/pork mix, although because we grow our own beef, we had ours made with just beef.  It’s ‘lekker’.  I love your recipes and variations of the typical Dutch ones. 

      Mary on Oct 28, 2010 @ 9:56 pm Reply
    23. 23

      What a coincidence we had rookworst with ‘zuurkool’ yesterday. Must be the weather.  (the first bruinebonen coming  next week!)

      Vanessa on Oct 29, 2010 @ 12:02 am Reply
    24. 24

      Do you cook the carrots long enough to be soft, or just barely tender? 20 minutes sounds like pretty soft. My husband doesn’t like the way that soft carrots can make the whole thing taste like carrots. Do you think it would work with the carrots being just barely tender?

      Tori Jones on Oct 29, 2010 @ 3:05 am Reply

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