Hutspot Recipes

HUTSPOT (DUTCH CARROTS, POTATOES AND ONIONS)

Steps:

• Place carrots and onions into a large pot. Cover with 2 cups water.
• Place chunk of bacon on top. Cover and cook 35 to 40 minutes, until onions and carrots are soft.
• Remove bacon. Drain and reserve cooking liquid. Set cooked carrots and onions aside.
• Boil potatoes in the same cooking liquid, cooking them until they fall apart.
• Mash potatoes with carrots and onions. Stir in butter and salt.
• Slice bacon into thin pieces, and serve alongside or on top of the hutspot.

HUTSPOT

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

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 MIT KLAPSTUK

Steps:

• Heat a serving platter in the warming oven. Place the corned beef into cold water and bring to the boil. Reduce heat to a simmer and cook for about 2 hours, turning occasionally. Place the vegetables in a big pan - first the potatoes - season - then the carrots - season - and then the onions, then cover with water. Cook until tender - approximately 1 hour. Strain the cooked vegetables and roughly mash them. Add the 1/2 cup of butter to make them rich and creamy. Drain the meat and slice it thinly. Spoon the vegetables (hutspot) on the heated serving platter and lay the sliced meat klapstuk over them.

HUTSPOT LEIDEN STYLE (HOTSPOT)

Steps:

• Bring water to a boil in lg pot. Add 1 t salt and beef; cover and simmer for 2 to 2-1/2 hrs until tender. Drain, reserving the liquid. Keep the meat warm. For a more intense flavor, return liquid to pot and boil down to 2-1/2 to 3 C. Melt 2 T of the butter in heavy pot. Add onions and saute until soft but not brown. Add the carrots and potatoes, then add enough of the reserved cooking liquid to cover the veg. Reserve any leftover cooking broth as a base for soup. Simmer until veg are very tender, about 45 min. Drain and mash, adding the remaining butter and plenty of pepper. Season with salt, if needed. Transfer to heated bowl. Slice the meat and place around the veg.

HUTSPOT (ORANGE MASHED POTATOES AND SAUSAGE DINNER)

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!