How to Cook Appetizing dutch hutspot
dutch hutspot. Hutspot (Dutch), hochepot (French), or hotchpotch (English), is a dish of boiled and mashed potatoes, carrots, and onions with a long history in traditional Dutch cuisine. Hutspot also found in Indonesian cuisine due to their colonial ties. According to legend, the recipe came from the cooked potato bits left behind by hastily departing Spanish soldiers during their Siege.
According to the legend, the recipe has its origins during the Eighty Years' War. REMOVE the bay leafs and use a potato masher to mash the potatoes, carrots and onions. SEASON with ground nutmeg, pepper and salt. You can cook dutch hutspot using 5 ingredients and 6 steps. Here is how you cook it.
Ingredients of dutch hutspot
- Prepare 1 kg of potatoes.
- It's 500 grams of carrot.
- You need 500 grams of onion.
- You need 1 of meat stock.
- It's 1 of salt and pepper.
ADD butter and milk until you've reached a smooth mash. Serve with a smoked sausage and mustard or piccalilli, enjoy! Dutch Hutspot - an easy, hearty, delicious, one pot meal of potatoes, carrots and onions, perfect comfort food for a cold winter's day. It is cold and it is snowy here in New England.
dutch hutspot instructions
- put the peeled potatoes in a large pan with the meatstocking.
- cut the carrots in small pieces 1/2 cm.
- add the carrots to potatoes and let it boil for 20 minutes.
- cut the onion and add to the boiling potatoes and carrots..
- check out de potatoes after 20 minutes, if soft pour off the whole thing. make sure all the water is gone..
- mash everything together, if its to dry add some milk or some of the liquid you just poured off..
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. Hutspot is traditionally served with klapstuk, a piece of braised beef, but sometimes will also be eaten with a typical Dutch meatball.
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