Dutch Hutspot Recipes

HUTSPOT

Steps:

• Place the potatoes, carrots, bay leaf and onions in a Dutch oven and cover with water to level. Season with salt and mix.
• Bring to a boil and cook, covered, over medium heat for 25 minutes.
• Drain, remove the bay leaf and add all the rest into a large bowl.
• Using a potato masher, coarsely mash all of the mixture.
• Add the butter, milk, nutmeg and pepper. Mix.
• Adjust the seasoning if necessary and serve.

DUTCH HUTSPOT

Steps:

• In large pot, cover onions and carrots with water. (If using bacon or salt pork, place chunk on top). Cook about 35 minutes--until carrots are soft.
• Remove bacon and vegetables and set aside. Cook potatoes in same liquid until falling apart.
• Drain liquid and reserve. Add carrots and onions back to potatoes and mash just until chunky. Stir in butter and salt, adding some reserved liquid if mixture is too thick.
• If using bacon, slice and serve on top or alongside vegetables.

HUTSPOT

Steps:

• Dice& boil onions and carrots 20 minutes.
• Drain.
• Boil peeled and quartered potatoes 20-25 minutes, til tender.
• Drain and dry thoroughly.
• Add onions and carrots mash well.
• Add salt, pepper, butter and milk.
• Mix.
• Warm all together and serve hot.

HUTSPOT (DUTCH CARROTS, POTATOES AND ONIONS)

Steps:

• Place carrots and onions into a large pot. Cover with 2 cups water.
• Place chunk of bacon on top. Cover and cook 35 to 40 minutes, until onions and carrots are soft.
• Remove bacon. Drain and reserve cooking liquid. Set cooked carrots and onions aside.
• Boil potatoes in the same cooking liquid, cooking them until they fall apart.
• Mash potatoes with carrots and onions. Stir in butter and salt.
• Slice bacon into thin pieces, and serve alongside or on top of the hutspot.