Dutch recipe: Hutspot

Weekend Cooking

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. It is hosted by Beth Fish Reads.

Dutch Food

 

Hutspot is a real winter recipe. Having said that, in my family we eat it all year round, because we love it so much and because it’s so easy to prepare.

Huts means mix and pot means pot. So, it’s a mixed pot of foods. You might call it hotchpotch maybe?  The recipe we make is vegetarian, but you can easily make it meaty by including real sausages rather than the vegetarian sausages we use.

The traditional Dutch recipe is just a mixture of potato, carrots, and onion mashed together with sausages and gravy. I’ve made this into a vegetarian recipe by adding baked beans (i.e., white beans in tomato sauce), so it doesn’t get too dry without the gravy.

This recipe is for beginning cooks but experienced cooks may also like it for being a simple but nutricious recipe that can be made for a large number of people if needed.

 

Hutspot with sausages

Hutspot with sausages

Hutspot: What you need (for 4 big eaters)

Ingredients

Ingredients

One kilo (2 lbs) of carrots

One kilo (2 lbs) of potatoes

2 large onions (if used)

1 large tin of baked beans (840 grams, 1.5 lbs or 2 smaller tins)

Sausages, as many as you’d like for 4 people

Hutspot: How to prepare

Cut the carrots Cut the potatoes

1. Cut the carrots to about 1.5 cm (0.5 inch) pieces – as long as they’re roughly equally large, the size doesn’t matter. You just want them all to be ready cooked at the same time.

2. Similarly, cut the potatoes into equal pieces: cut in fours if they’re standard sized and in sixes if they’re bigger.

3. Start cooking the carrots in a large pan. When you can prick them with a fork (not too easily) add the potatoes and bring back to the boil.

Cook the carrots

4. Heat the baked beans in a separate pan and fry the sausages.

5. When the potatoes are ready, drain the water and use a masher to roughly mash the potatoes and the carrots.

Mash the carrots and potatoes

6. Add the baked beans and stir these in (don’t mash).

7. Put out on four plates and add the sausages.

Enjoy!

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21 Responses to Dutch recipe: Hutspot

  1. Mystica says:

    Simple, straightforward and good!

    • Hi Jayne from Adelaide, thanks for the great recipe. Just one question when do you put the onions in ? I have just started to learn Dutch cooking, and loving it what a great culture. Working at a dutch club. Thanks again

      • Leeswammes says:

        Jayne, you can put the onions in at the same time as the potatoes.

        Hope you’ll enjoy this recipe and the others that you’re learning.

  2. Beth F says:

    Wow — easy as can be. I have everything to make this in the house almost all the time. Thanks so much for giving me a new “OMG what can I make for dinner tonight” recipe. I’ll tell my husband it’s fancy European food. LOL.

  3. Margot says:

    I fit the experienced cook category and, yes, I am always looking for something simple and nutritious. This looks goood. I agree with Candace/Beth Fish Reads – I’m going to tell my husband this is a special Dutch. He’ll be impressed.

    • leeswammes says:

      Ha ha, Margot. I wan’t sure whether to post this recipe given all the experienced cooks on Weekend Cooking but then, it’s a Dutch recipe, so why not? I like to share my nation’s food, even it’s it’s just very simple.

  4. I would go for the ‘real’ sausage and would still add the beans rather than gravy I think.

  5. Cindy says:

    We have a local initiative for the nation to have Meat Free Mondays and this would be a perfect dish.
    Thanks for sharing.

  6. Nadine Nys says:

    Although I don’t really like Hutsepot, your photo’s make me want to try it once more.

  7. michelle says:

    We like anything with potatoes-this looks like a perfect hearty meal for our cold winter.

  8. oh says:

    Yum! This is perfect comfort food. Will have to try your recipe over the Holidays!

  9. Leslie says:

    I would like the vegetable version. My husband would insist on some sausages! Either way looks like a nice, easy dish.

  10. Georgia Vallejos says:

    My best friend in grade school was Dutch. Her mother used to make this, only she made it creamy like mashed potatoes, although you could see the carrot in it. I never knew what it was until now.

    • Leeswammes says:

      Georgia, how nice that you’ve heard of this! Yes, hutspot can be coarse or quite creamy, just what the cook prefers. I hope you’ll try the recipe yourself sometime. Thanks for your nice comment.

  11. hadashi says:

    Have been asked by a local TV station here in Kumamoto, Japan to demonstrate a traditional Dutch recipe. Although Mum and Dad are Dutch, I was born in New Zealand so I Googled and discovered this recipe. It looks ideal. I was once vegetarian for 25 years, but am more relaxed now. Will try a combo that includes the baked beans. Nouw, probeeren maar. Hartelijk bedankt voor jouw less. William Otte Lucas

    • Leeswammes says:

      William, thanks for your comment. How nice that you are going to try the hutspot! The baked beans are definitely NOT Dutch, they are my own English addition (I lived in England for a long time). The standard hutspot is carrots, potatoes and onions, gravy and sausages (or tiny nits of bacon mixed in).

      Good luck with the tv program!

  12. hadashi says:

    Trying out the recipes for practice first tonight. Discovered that baked beans are not available where we lie so the recipe will be more Dutch than planned. Where did you stay in England? I based myself in London when I was 21 to prepare for a cycling tour of Europe. How long ago that was! De groeten, en dank je well.

    • Leeswammes says:

      Good luck with the hutspot, Hadashi! Baked beans aren’t exactly Dutch so no problem missing them out.

      I lived in Brighton, York and Colchester, never went to London very often. A cycle tour through Europe, how nice! Groetjes.

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