The Delightful Dutch Dish

How one can cook oneself back into local reality

Hutspot December 11, 2009

Filed under: cooking,main course,meat,vegetable — orangepumpkin @ 22:30
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Today, I had a friend over and I decided to serve something typically Dutch. My friend loves ‘stamppot’, including ‘hutspot’. I myself hate some of the stamppot-variants, but I definitely love, love, love hutspot. Why? Because it’s elegant, it’s whimsical and it doesn’t have you chew on rotten vegetables (I’ll get to that, though I promise I won’t make it).

Hutspot is mashed potatoes, carrot and onion. That’s it basically. You cook the potatoes, carrot and add the onion halfway through the cooking. You get rid of the water, and you mash the whole load. You add some butter or cream cheese for a bit of a creamy taste and that’s it. Super easy! Really, anyone can do it, so that’s probably why it’s the nation’s favourite dish.

I hadn’t had hutspot in ages. Because right now I’m a grown up, I cook my own meals. And somehow my mother has moved on to another level of cooking, so whenever I’m there, she’s not serving hutspot. Which is fine, because I can make my own. I just hardly ever get ’round to it. But I did today. I’d forgotten how much I love the taste. The carrots and the potatoes, and then the onions. Just perfect. Right next to the blotchy mashed mess I served a pepper steak. And boy, did that go well with the hutspot. Wow!

The carrots I used for the hutspot are called ‘winterpeen’ or ‘winterwortel’ in Dutch. I’m not sure what that translates into. If you decide to make hutspot, though, I will advise you to use a type of carrot that’s best cooked. We have ‘bospeen’ here as well, you buy them with the green still on and a big bunch of them. You can eat those raw and they’re very juicy and fresh. Winterpeen however is a bit drier and has more structure, oh and they’re a lot bigger. They’re not at all nice and tasty to eat when they’re not cooked. These kinds of carrots keep their taste better when they’re cooked and they’re sweeter, too. Besides that they don’t end up as pulp straight away, so they don’t get entirely lost in the mashed potatoes. Though I guess other types of carrots would do just fine.

Ingredients:
4 medium sized potatoes per person
1 winterpeen (big carrot) per person
1-2 onions in total (add more if you want, they’ll be cooked so you cannot mess anything up)
1 tablespoon of butter (or cream cheese)
salt and pepper to taste

Cook potatoes, carrots and onions for about 20 minutes. Drain the water. Mash the potatoes, carrots and onions, you don’t have to be thorough, a little structure can be nice. Stir butter through the mashed potatoes. Serve.

How local?
potatoes: 25-50 km
carrots: 2,5 km
onions: 2,5 km
butter/cream cheese: 50 km?
pepper steak: no idea, hopefully/probably Dutch

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