Vegetable Mash (Dutch Hutspot)
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This mash, known in Dutch as hutspot, is a dish perfect for the cold season. The Dutch traditionally prepare it for the first time on October 3rd to celebrate the end of the Spanish siege in the 16th century. Originally, the base was made from parsnips rather than potatoes, with potatoes appearing only in the more modern version.
This dish also represented a symbol of freedom during the Nazi occupation, primarily due to the simple ingredients that could be obtained even during that difficult period, and also because of the orange color of the dish, with orange representing the Dutch royal family.
Ingredients
500g potatoes (4 medium potatoes)
250g onion (2 medium onions)
250g carrots (2 large carrots)
50g butter
50ml warm milk
2 cloves garlic
2 bay leaves
1 pinch nutmeg
salt, pepper
Servings: 2-3
How to prepare vegetable mash (dutch hutspot)
- Peel the potatoes and carrots, cut them into large pieces, and boil them in salted water with the bay leaves.
- While they boil, finely chop the onion and sauté it with the whole garlic cloves in hot oil until soft, but do not let it caramelize.
- Remove the boiled carrots from the pot and add them to the onions, add pepper, and sauté everything for a few more minutes. Discard the garlic.
- Drain the potatoes and put them in a bowl. Pour the sautéed onions and carrots over them, season with salt and nutmeg, and mash well with a potato masher. This mash should not be made as smooth as regular mashed potatoes - it is fine to have vegetable pieces in it.
- Add the butter and milk and mash some more until well incorporated. Taste the mash for salt and pepper. Serve immediately with any fried meat, especially sausages.
Boiling the carrots and potatoes
Sauteing the onions with carrots
