Oct 28, 2010

Hutspot

Hutspot

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.


Ingredients:

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


Directions:

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.
Hutspot

Time for the carrots to make an appearance.
Hutspot

Peel them and slice them in 1 inch pieces.
Hutspot

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

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

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.
Hutspot

Add the carrots and give everything a good stir.
Hutspot

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.
Hutspot

Time to bring your potatoes to a boil.
Hutspot

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.
Hutspot

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.
Hutspot

Also drain the potatoes.
Hutspot

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.
Hutspot

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

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

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”.
Hutspot

Hutspot
Ingredients
    2 pounds potatoes
    2 pounds carrots
    1 pound onions
    1 tbsp real butter + extra for mash
    1 tsp curry powder
    2 vegetable bouillon cubes
    water
    salt
Directions
    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
Oct 19, 2009

Brussels Sprouts. The Mash.

  Here’s a slightly different and more rustic way of eating Brussels sprouts. The Dutch way, so to speak. Definitely my way. Pretty straightforward cooking, no frills, nothing fancy, just food as it was meant to be. We like to mash our vegetables in with our potatoes and call it stamppot. Gives you a lot of options to boost the flavor. Now I’m blessed with a son whose favorite vegetable happens…