Hutspot Hollande Recipes

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HUTSPOT



Hutspot image

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

2 lb potatoes (starchy, peeled and cut into large pieces)
1½ lb carrots (cut into large chunks)
1 lb white onions (thinly sliced)
3 tablespoons unsalted butter
½ cup milk (hot)
1 bay leaf
½ teaspoon nutmeg (freshly grated)
Salt
Pepper (freshly ground)
Dutch oven

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.

HUTSPOT



Hutspot image

Make and share this Hutspot recipe from Food.com.

Provided by TammieV

Categories     Vegetable

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 7

6 onions
6 carrots
8 potatoes
1/2 cup evaporated milk
1/4 cup butter
salt
pepper

Steps:

  • Dice& boil onions and carrots 20 minutes.
  • Drain.
  • Boil peeled and quartered potatoes 20-25 minutes, til tender.
  • Drain and dry thoroughly.
  • Add onions and carrots mash well.
  • Add salt, pepper, butter and milk.
  • Mix.
  • Warm all together and serve hot.

HUTSPOT (ORANGE MASHED POTATOES AND SAUSAGE DINNER)



Hutspot (Orange Mashed Potatoes and Sausage Dinner) image

This is an extremely easy Dutch recipe that the whole family loves for a weeknight meal. It's another recipe where you can get creative and add more ingredients to your family's taste and you can also make it dairy-free for those with milk allergies. If you want this rich and creamy, add butter and cream when mashing the potato and carrot mixture. If you want it light (or dairy free) just use some of the hot water from boiling the vegetables or use dairy-free "milk" and Fleischmann's unsalted margarine. NOTE: all measurements are approximate! Have fun and treat the family to colorful mashed potatoes--Perfect for Halloween or any night!

Provided by GinaJohnson

Categories     Weeknight

Time 23m

Yield 5 serving(s)

Number Of Ingredients 8

8 ounces carrots, peeled and cut up into small chunks
5 medium potatoes, peeled and cut into medium chunks
1/2 medium onion, finely chopped
16 ounces sausage or 16 ounces kielbasa
2 teaspoons salt
1/8 teaspoon pepper (optional)
4 tablespoons butter (optional)
4 tablespoons hot cream (optional)

Steps:

  • Place the carrots in the bottom of a 3 quart pan with about 2 cups of water and put on high to boil.
  • Let cook for about 3-5 minutes.
  • Add the potatoes and onion.
  • Put the sausage on top. (It will give the veggies some great flavor!).
  • Cover. Let cook over medium heat for about 10 min until the vegetables are tender and easy to mash.
  • Remove the sausage to a plate to keep warm.
  • Drain the vegetables, reserving at least 1/2 c of the water if you prefer to use water to cream or milk.
  • Put through a potato ricer or use a potato masher to mash all the vegetables together. Use the back of a spoon to smoosh it all together with the remaining ingredients. You CAN use a mixer for this, but you risk the vegetables becoming gummy if you over-mix. Go for power at your own risk!
  • Season to taste. Serve with a salad and dinner is ready!

HUTSPOT ( HOLLANDE )



HUTSPOT ( HOLLANDE ) image

Number Of Ingredients 6

1 recipe - 8 pommes de terre
1 recipe - 4 carottes
300 grams - environ 300 g de lardons maigres
1 recipe - fromage pour le gratin (si possible du gouda vieux, mais tout fromage qui fond fera l'affaire)
1 recipe - bouillon
1 splash (optionel) un peu de crème fraîche

Steps:

  • Faire bouillir les pommes de terre et les carottes dans de l'eau et du bouillon (un cube fera l'affaire si vous n'avez rien d'autre sous la main).
  • Pendant ce temps, faites revenir les lardons pour qu'ils perdent une partie de leur gras.
  • Quand tout est prêt, égoutter les légumes et les réduire en purée grossière, y mélanger les lardons, éventuellement de la crème fraîche, saler, poivrer.
  • Disposer ensuite dans un plat à gratin, couvrir de fromage râpé et mettre au four jusqu'à ce que le fromage soit bien doré.
  • Servir accompagné d'une salade.

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