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.

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 MIT KLAPSTUK

Steps:

• Heat a serving platter in the warming oven. Place the corned beef into cold water and bring to the boil. Reduce heat to a simmer and cook for about 2 hours, turning occasionally. Place the vegetables in a big pan - first the potatoes - season - then the carrots - season - and then the onions, then cover with water. Cook until tender - approximately 1 hour. Strain the cooked vegetables and roughly mash them. Add the 1/2 cup of butter to make them rich and creamy. Drain the meat and slice it thinly. Spoon the vegetables (hutspot) on the heated serving platter and lay the sliced meat klapstuk over them.

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 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.