|Prep time||5 minutes|
|Cook time||1 hour|
|Total time||1 hour, 5 minutes|
|Meal type||Main Dish|
|Misc||Child Friendly, Serve Hot|
Hutspot is one of many Dutch one-pot meals smashing vegetables with potatoes and flavoring with meat.
- 1lb carrots (cut in small chunks)
- 1lb potatoes (cut in quarters)
- 1lb onions (diced)
- 2 heaped tablespoons butter
- 1/2 teaspoon salt
- dash pepper
- 1/2 cup evaporated milk
|1.||In large pot, cover onions and carrots with water. (If using bacon or salt pork, place chunk on top). Cook about 35 minutes--until carrots are soft.|
|2.||Remove bacon and vegetables and set aside. Cook potatoes in same liquid until falling apart.|
|3.||Drain liquid and reserve. Add carrots and onions back to potatoes and mash just until chunky. Stir in butter and salt, adding some reserved liquid if mixture is too thick.|
|4.||If using bacon, slice and serve on top or alongside vegetables.|
Because I cannot eat onions, I left them out of my Hutspot. It would definitely be a different dish with onions, but I thought my version was very tasty. Since the Dutch use many varieties of this dish, the only "must" being the potatoes, feel free to experiment. Hutspot with potatoes, carrots and onions is just one possibility.
I also diverged from the traditional Hutspot by not preparing this with beef. The Dutch use a cut of rib that is not generally available in the U.S., but you can substitute Chuck. If you want to use it, cook the meat in water until tender, set the beef aside,keeping it warm, and use the broth to cook the vegetables. Serve the beef alongside the vegetables.