Dutch Hutspot Recipe
During the Eighty Years’ War (1568–1648) between Dutch rebels and the Spanish government, Dutch and Spanish cultures often blended. At the Spanish siege of Leiden, a strong Dutch counterattack forced the Spanish soldiers to retreat, leaving behind their food supplies. Hutspot, a traditional Dutch dish made from boiled potatoes, onions, and carrots, emerged from this historical event. Today, it is known as a comforting, affordable, and nutritious staple of Dutch cuisine.
Ingredients
- Onions, diced – 4
- Carrots, diced – 5
- Potatoes, medium to large – 6
- Evaporated milk – ⅓ cup
- Butter – ¼ cup
- Nutmeg – ½ tsp
- Bay leaf- 1
- Salt
- Pepper
Instructions
- Using a Dutch oven or a large pot, put potatoes, carrots, onions, and bayleaf inside. Cover with water until all ingredients are submerged. Add salt to taste.
- Bring to a high boil for 1-2 minutes, then reduce to medium heat and cover. Let boil for another 20-25 minutes.
- Once all ingredients are soft, take out the bay leaf and use a colander to drain. Place boiled ingredients into a large bowl.
- Mash the ingredients using a potato masher or large spoon. Make sure that the mixture is coarse– do not over mash.
- Add the remaining ingredients: evaporated milk, butter, nutmeg, and salt and pepper to taste. Mix well and enjoy while hot!
Nutrition
Calories: 348kcalCarbohydrates: 57gProtein: 8gFat: 11gSaturated Fat: 7gCholesterol: 29mgSodium: 257mgFiber: 7gSugar: 9g
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