According to Simply in Season, this dish originates in Holland. I vaguely remember my Grandma Leep making something similar to this. I’m disappointed now that I didn’t think to get more recipes from her when she was alive.
The traditional method calls for boiling, but I didn’t have time, so I adapted this recipe for the crock pot (a working girl’s best friend!)
CLICK HERE FOR PRINTABLE VERSION: Hutspot
1 lb beef chuck (or any type of pot roast)
2 cups water
1/2 tsp salt
6 large potatoes (chopped, or if using crock pot you can put them in whole)
6 carrots, chopped
1 cup onion chopped
1/3 cup milk
2 Tbs butter
1/2 tsp pepper
1. Simmer meat, water, and salt together for about 2 hours.
2. Boil together 6 the vegetables, drain and reserve broth. Mash together, beat milk into vegetables until light and fluffy.
Alternatively, throw everything in a crock pot and cook on low for 8 hours. Mash the vegetables, butter and milk together.
3. Serve with the sliced meat. Make gravy from the broth if desired.
The verdict: I now understand why a lot of older people think food is too spicy. They grew up on stuff like this. It was tasty, but as DH said, “it’s not seasoned.” I pointed out that no other seasoning was called for. We both think the addition of bay leaf, garlic, and thyme would be great. I do love the simplicity, however, and could see using other vegetables as well (kale, turnips, etc.).
Nutrition Facts
Serving size: 1/6 of a recipe (15.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 398.33
Calories From Fat (42%) 166.27
% Daily Value
Total Fat 18.55g 29%
Saturated Fat 8.54g 43%
Cholesterol 53.66mg 18%
Sodium 296.16mg 12%
Potassium 1188.68mg 34%
Total Carbohydrates 43.13g 14%
Fiber 6.81g 27%
Sugar 7.09g
Protein 15.76g 32%
This post linked to Pennywise Platter Thursday
I usually make this with Kale and sausage – Stampot Mouse, but when I was a kid, we often had the carrot flavor 🙂
I found you through SISTS I love your blog since we are also eating local and healthy and always looking to keep it interesting.
.-= vickie´s last blog ..On The Town =-.
Mmm this looks quite tasty. I’m African and we’re big on spice, so it does seem plain to me – I’d probably throw in some kind of seasoning or at least stock. Nice to meet you, from SITS, by the way.
.-= Babes about Town´s last blog ..What’s Burning Wednesday: Breasts, Interrupted =-.
Sounds yummy. I love the Netherlands so this will be a fun and easy entree to try.
.-= Kimberly Kovach´s last blog ..Ultimate Blog Partygoers =-.
I recently bought a slowcooker and wanted to make “Hutspot”.
Being a dutch girl (and living in the Netherlands) it is one of the dishes that is very common here during the wintertime. I found your recipe, since slowcookers are not commonly used in the Netherlands.
Hutspot usually is made as follows: 1 kg potatos (which we do not recognize as being veggies); 500 gr carrots (not the sweet summer carrots but the big winter carrots) 500 gr onions; all cut into pieces. It all goes into a big pan with water (with a ts of salt) and is cooked for 20 minutes. Then we mash it toghether with some gravy.
Usually I cook some porc untill it falls apart and mash it with the veggies. The porc gives me good gravy.
The most fun is when we put the hutspot on our plate. We make a little lake in the midde of the food and fill it with gravy….
How funny, I was looking for a slowcookrecipe for our traditional Dutch Hutspot and I didn’t expect to fined it on an English website! This is the recipe how our Grandmothers maded it, my generation also likes it seasoned, we have special Hutspot-seasoning at the supermarket .