Dutch Recipes Traditional
HUTSPOT
Hutspot is a delicious traditional Dutch dish that is prepared with mashed potatoes, carrots and onions.
Provided by Vera Abitbol
Categories Main Course Side Dish
Time 40m
Number Of Ingredients 10
Steps:
- Place the potatoes, carrots, bay leaf and onions in a Dutch oven and cover with water to level. Season with salt and mix.
- Bring to a boil and cook, covered, over medium heat for 25 minutes.
- Drain, remove the bay leaf and add all the rest into a large bowl.
- Using a potato masher, coarsely mash all of the mixture.
- Add the butter, milk, nutmeg and pepper. Mix.
- Adjust the seasoning if necessary and serve.
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- In a large bowl, beat the egg until slightly foamy. Add the milk and salt, whisking to combine. Add the flour, slowly, whisking as you add, until the batter is smooth.
- Add ½ cup of batter to the pan and swirl it around to coat the pan. (If using add-ins, sprinkle them over top of the wet batter.) Cook the pannekoek over medium heat until it is just getting dry on the top and releases from the pan, 2-3 minutes.
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- Put potatoes and 2 teaspoons salt in a large pot. Cover with cold water. Bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender, 10-15 minutes. Scoop out a cup of potato cooking-water and set aside. Drain potatoes and return them to the pot. Add butter, milk, 2 teaspoons salt, and ½ teaspoon pepper. Mash potatoes with a potato-masher. For creamier potatoes add potato cooking-water, a little at a time, stirring, until you get the desired texture.
- In a large heavy skillet or pot with a lid, heat 2 tablespoons oil over medium-low heat. Add onion and cook, stirring occasionally, for 6-7 minutes, until translucent. Add garlic and cook for 30 seconds. Raise heat to medium. Add kale, ¼ cup water, and ½ teaspoon vinegar. Cover pot and wait 2-3 minutes for the kale to wilt. Remove cover and cook, stirring occasionally, for 3-4 minutes longer or until the kale is tender. Sprinkle with a pinch of salt and a few grinds of black pepper. Add kale mixture to potatoes and mash until thoroughly combined.
- In the same heavy skillet used for the kale, heat 1 tablespoon olive oil over medium-high heat. Cook the sausages for 4-5 minutes, until nicely browned on both sides and heated through.
- Divide the kale-potato mash between 4 or 5 bowls. Arrange sausages on top. Drizzle on a teaspoon of olive oil per bowl and sprinkle with chopped scallions, if you like. Enjoy!
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2014-01-06 An easy recipe, definely comfort food . Reply. Robin McGrath says. March 17, 2020 at 9:58 am. Back in 1972, I adopted a seven year old girl who had been living with a Dutch foster family, before she taken and put into FOUR failed adoptive placements. By the time I got her, she was a wreck–unable to speak or eat or sleep. I was at my wits end, but a Dutch …
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To make this traditional Dutch dessert recipe, position a strainer lined with a clean tea towel over a large mixing bowl. Pour the yoghurt into the tea towel, cover and place in the refrigerator. Allow the yoghurt drain for 6 hours, preferably overnight. After the yoghurt …
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- Creamy Advocaat Liqueur. This drink is often called ''advocaat of the devil'' because once you start nipping at this sweet nectar, you cannot resist the temptation to have more of these traditional Dutch recipes.
- Hachee Stew. You know it’s a Dutch dish when it has potatoes, meat, and vegetable (we call it AVG: aardappel, vlees, groente). Here’s another example: Hachee.
- Boterkoek (Dutch Butter Cake) "Delicious, authentic Dutch butter cake. This cake is moist with a great almond flavor - a favorite in most Dutch households!
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- Dutch Baby. A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff is a large American popover. A Dutch baby pancake is similar to a large Yorkshire pudding.
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- Stamppot and its ilk. Let us get this out of the way to start with. When it comes to food it seems the Dutch like nothing better than to mash things. They cannot put a number of perfectly nice ingredients together without taking a hand blender to them.
- Beetroot and herring salad. Another simple dish consisting of pickled herring, cooked beetroot, some gherkins, pickled onions, boiled potatoes and some white wine vinegar.
- Wentelteefje. Good camping food, a wentelteefje is a slice of white bread sprinkled with cinnamon and sugar dipped in milk and egg and then fried in butter.
- Spek en bonen. Another simple winter favourite: bruine bonen (brown beans), smoked bacon, throw together et voilà. ‘ Voor spek en bonen meedoen’ originally meant to do something for very little remuneration and is one ofseveral Dutch sayings involving beans.
- Kapucijners with spek and piccalilly. We have no idea what the proper name for this dish is because everyone we ask has a different answer. This feast is based on big Dutch peas known as kapucijnerswhich are cooked and then served with slices of bacon, smoked sausage, boiled potatoes, apple puree, silverskin onions and piccalilly… at least.
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- Erwtensoep. No list of Dutch dishes would be complete without the perfect lunch on a winter’s day – thick, creamy, sausage-filled pea soup. Pumpernickel bread with katenspek (yes, smoked bacon again) on the side is a must, as is a strapping Belgian beer.
- Haagse bluf. The name of this dessert roughly translates as ‘all talk and no substance from the Hague’ which may or may not have something to do with The Hague being the political capital of the Netherlands.
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