Recipe for Hutspot: The perfect Dutch meal for cold weather

By Nanda Bartelink

With fall creeping up on us, it’s time to reconsider your meals. The cold, wet and windy Dutch weather requires dishes that are able to warm you up and make you feel right at home, gathered around the table with your friends or roommates. To impress them and to give you a taste of the traditional Dutch cuisine (even though you’ll never see it on the menu of any restaurant), we’ve got the recipe of one of the most characteristic Dutch fall/winter recipes: hutspot. Maybe you’ve heard of the famous Dutch stamppot, a dish composed of potatoes and vegetables, and sometimes diced bacon, that are mashed together in one large pan to fill all those hungry bellies. The main ingredients of hutspot are carrots, potatoes and onions. Traditionally, it is served with klapstuk: beef that is mostly used in stews. But many families (and students) serve hutspot with rookworst instead, which is less expensive and much easier to make. Even though this dish isn’t much of a looker, it’s a great one to start your adventure in the Dutch cuisine with, as it’s really easy to make and very tasty!

For 2 portions, you’ll need:

  • 2 winter carrots (approximately 500g, you can find these carrots at the onion/potato section)
  • about 750g potatoes, preferably a bit floury (look for the word kruimig)
  • 250g onions
  • 1 cube of beef stock
  • 1 rookworst
  • a stamper (a kitchen tool, to mash up your potatoes and veggies. Just ask your roommates or friends if you can borrow one if you don’t have one already, or get one from the HEMA, Blokker or IKEA for a couple of  euro’s).
hutspot tools

First, take a rather large pan, fill it with about 500ml water and let it boil. Start peeling the potatoes and cut them into (rather large) pieces. Peel the onions and cut them in rings. Scrape the carrots and cut them into pieces, just a bit smaller than the potatoes (think about pieces of 2-3cm). Add the potatoes, onions, carrots and the cube of beef stock to the boiling water, and let it boil for approximately 20 minutes. After 5 minutes, add the rookworst.

hutspot pan

Make sure to check your potatoes and carrots regularly, you want them cooked, but not through and through. Drain the water, but save a cup of the cooking water, in case your stamppot is too dry. Remove the rookworst and grab your stamper to mash up the potatoes and carrots, but make sure it doesn’t become a smooth mass, but rather smaller pieces of potatoes and carrots. Add some extra cooking water if your mash is too dry, and season the dish with salt and pepper.

You’re done! That was easy, right? Rookworst is traditionally eaten with a bit of mustard, and that’s also a way to spice up your hutspot: just add a table spoon (or more) of mustard to the mash. Enjoy and eet smakelijk! Please share your pictures with us and tell us whether you liked hutspot 🙂

hutspot done

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