Eds Hutspot Recipes

ED'S HUTSPOT

Steps:

• 1. Place the potatoes in a large saucepan and add water to cover. Layer the carrots and then the onions on top. Bring to a boil and then reduce the heat to a simmer. Cook for about 20 minutes or until the potatoes and carrots are fork tender. Drain, reserving some of the cooking liquid. Roughly mash the vegetables. Add butter if desired and salt, pepper and thyme. Add some of the cooking liquid, just enough to reach your desired consistency (about 1/4 Cup) and mash again.

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

Steps:

• Dice onions, celery and carrots. Peel and quarter potatoes. Peel and cut rutabaga into strips resembling french fries.
• Place all veggies into a large pot with 2 cups water. Bring to a boil, then simmer covered for 20-25 minutes til fork tender. Place rookworst on top of veggies in the last 5 mins of cooking, keep an eye on them so the casings dont split.
• While veggies are cooking, fry cubed spek til not quite crisp.
• Remove rookworst and spek to a warmed dish and cover.
• Drain veggies thoroughly. Add salt, bacon fat and sour cream. Mash to desired consistency. (We prefer ours a little bit lumpy).
• Serve hot with plain yellow mustard on the side.

HUTSPOT

Steps:

• First put potatoes in kettle.
• Add ribs, carrots and onions; salt to taste.
• Bring to slow boil, cover and cook for about 3 hours.
• When done take out bones and mash.