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Hutspot

By Groceree

Potato, carrot and onion boiled in one pot and mashed together into something sweet and orange. Traditionally eaten with klapstuk, the slow-boiled beef rib.

Last updated

A bowl of orange hutspot mash with a knob of butter melting on top
Servings
4 servings
Prep
20 min
Cook
30 min
Total
50 min

Ingredients

  • floury potatoes800 g
  • carrots600 g
  • onions3
  • butter60 g
  • milk100 ml
  • salt
  • black pepper
  • nutmeg1 pinch

Instructions

  1. 01

    Peel the and and cut them into chunks, and roughly chop the . Put them all in one pan with salted water just to cover.

  2. 02

    Boil for 25 to 30 minutes, until everything is completely soft. The should offer no resistance at all.

  3. 03

    Drain thoroughly and let it steam dry in the pan for 1 minute — wet hutspot is watery hutspot.

  4. 04

    Warm the . Mash the , and together with 40 g of the and the warm . Leave it a little rough rather than smooth.

  5. 05

    Season with , plenty of freshly ground and the , and serve with the remaining melting in a well in the middle.

Notes

  • All three vegetables go in one pot together. It is a one-pan dish by design, and the onion sweetens the whole thing as it collapses.
  • Do not make it smooth. Hutspot is meant to be rough, with the carrot still visible in the mash.
  • The story ties it to the relief of Leiden in 1574, when the besiegers are said to have left a pot of it behind. It is still eaten on 3 October.
  • Served with klapstuk, the well in the middle is often filled with gravy from the beef instead of butter.

Nutrition per serving

Calories
380 kcal
Protein
9 g
Carbs
52 g
Fat
15 g

Estimated from the ingredients.

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