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Recipe for “hutspot” (Dutch carrot and onion stew)

This is a traditional Dutch winter dish, although it has evolved over the centuries. The ingredients of the current version weren’t even available in the Netherlands when it was first named. This is my vegeratian version.

Start with 1 kg of peeled potatos. Cut them into slices around 3/4 cm (1/4”) thick, and put them in a cooking pot with a thick bottom. I prefer to use a cast-iron pot.

Pour around 200 ml of water over the potatoes.

Next take 500 g of carrots (preferably big ones) and 500 g of onions. Peel them and cut them into slices about as thick as the potatoes. Put them in the pot on top of the potatoes.

Put the lid on the pot and bring to a boil on high heat (until the lid starts “dancing”). Reduce the heat to the minimum to keep it boiling and let it cook for about 25 minutes.

After this time everything should be well cooked and softened and all of the water should be gone. If not, take off the lid and boil off the water on high heat.

Add a little bit of milk and 25 grams of butter and mash everything together. Season with pepper and salt to taste.

This should feed 3-4 people. But leftovers kept in the fridge will taste even better the next day!


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