HUTSPOT
Make and share this Hutspot recipe from Food.com.
Provided by TammieV
Categories Vegetable
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 7
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
I live in Holland, Michigan and these are just a few of the "traditional" recipes I've collected from people I know who probably brought them from "the old country." Enjoy!
Provided by Duane and Ginger Va
Categories Meat
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 420.3, Fat 0.9, SaturatedFat 0.2, Sodium 130.1, Carbohydrate 96.2, Fiber 15.3, Sugar 17.6, Protein 10.9
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- Place it over medium-high heat until hot. Fry the bacon for 4 minutes. Then add the chopped potatoes, bay leaves and thyme.
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5/5 (2)Category Main Course, Side DishCuisine Dutch, VegetarianTotal Time 40 mins
- Place the potatoes, carrots, bay leaf and onions in a Dutch oven and cover with water to level. Season with salt and mix.
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Cuisine DutchCategory Side DishServings 4Estimated Reading Time 6 mins
- In a small sauce pan, combine the carrots, onion, and enough chicken broth to cover. Bring to a boil and cook until very tender. Drain.
- Prepare the mashed potatoes. Place chopped, peeled potatoes and cover with cold water. Add salt, pepper, and about a tablespoon of butter. Bring to a boil and cook until very tender but not falling apart, about 20 minutes.
- Combine the milk and half-and-half in a coffee mug and heat in the microwave for about 1 minute, until just warmed through.
- When the potatoes are tender, drain but reserve a little of the cooking liquid. Add about 3 tablespoons of the cooking liquid back into the potatoes, and mash by hand at first. Once the biggest chunks are broken down, turn on the the electric mixer and add the milk/half-and-half mixture until the desired consistency is reached. Note: you will not use all of the milk mixture.
HUTSPOT (DUTCH CARROTS, POTATOES AND ONIONS) - RELISH
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Servings 10Total Time 1 hr 10 mins
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HUTSPOT: YUMMY DUTCH WINTERFOOD FOR PEOPLE WHO CAN'T COOK ...
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- What You Need. You only need very basic stuff, as you can see in the picture: A large pot. something to mash potatoes with, a fork works as well. salt & pepper.
- Peeling and Cutting. *Peel the potatoes, and cut them in pieces cubes of about 1 inch. *If you have small carrots, slice them in half till they look about the same size as the carrots in the second picture.
- Putting It All Together. Put water in the pot with the potatoes, until the potatoes are covered. Put in about a glass of water more in than in the picture (I messed up at first).
- Bacon. mmmmmm.... bacon :) this maybe is a bit redundant to describe, but I might as well for the sake of completeness. Put some oil or butter in the small frying pan and put the bacon in, grab a fork and keep turning it over.
- Knowing When It's Done Cooking. Cooking the bacon takes you 5 to 10 minutes, but the hutspot has to be cooked for about 20. I think I kept it on the highest temperature all the time, but I'm not sure.
- Letting Out All the Agression... and Then Replenishing That Energy :) When you're sure it's done, get rid of all the water, and put in the bacon (try not to poor in any oil/fat).
THE BEST FOODS TO TRY IN THE NETHERLANDS - TRIPSAVVY
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- Bitterballen. These little croquette-type snacks are iconic in the Netherlands. A popular bar snack, bitterballen are often eaten alongside small beer or glass of wine.
- Apple Pie. Another Dutch classic is apple pie. Along with apples, the filling usually includes cinnamon and currants and the pie is topped with whipped cream.
- Stroopwafel. Stroopwafels are baked batter "sandwiches" filled with caramel, and they are the perfect accompaniment to a cup of coffee. In fact, some people place the stroopwafel on top of the coffee as a sort of lid to warm up the stroopwafel for an altogether more oozy experience.
- Dutch Pancakes (Pannekoeken) Dutch pancakes are not dissimilar to large French crepes and they come topped with sweet and savory flavours such as apple and cinnamon sugar or cheese and ham.
- Dutch Codfish. With the North Sea close at hand, fresh fish isn’t exactly in short supply in the Netherlands. Head to the island of Texel and you can experience some of the freshest fish, plus the famous Texel lamb, which tastes incredible thanks to the animals being able to roam freely.
- Poffertjes. The Dutch pancakes cousin is poffertjes, small puffed up pancakes. Light and spongy, they are traditionally served with butter and icing sugar.
- Fries (Frites) and Sauce. The Dutch love their fries and most come smothered in frietsaus: a lighter, sweeter version of mayonnaise. At Dapp Frietwinkel, in Utrecht, the team cooks up fresh batches of organic frites each day.
- Herring. Another gift from the North Sea is herring, which is traditionally served raw with onions in the Netherlands. Head to Schmidt Zeevis, which supplies fresh fish to restaurants across the country, and stock up on food from its lunch corner or take seafood home from the delicatessen and cook it yourself.
- Hutspot. Hutspot was first discovered in the 1500s in Leiden, when the Dutch found a stew that the Spanish were cooking after they had fled the city during the Eighty Years’ war.
- Oliebollen. Oliebollen are deep fried dough balls with currants that are dusted with icing sugar. Traditionally eaten warm on New Year’s Eve, street vendors and bakeries start serving these sweet treats during the winter festive period.
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- Put potatoes and 2 teaspoons salt in a large pot. Cover with cold water. Bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender, 10-15 minutes. Scoop out a cup of potato cooking-water and set aside. Drain potatoes and return them to the pot. Add butter, milk, 2 teaspoons salt, and ½ teaspoon pepper. Mash potatoes with a potato-masher. For creamier potatoes add potato cooking-water, a little at a time, stirring, until you get the desired texture.
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- In the same heavy skillet used for the kale, heat 1 tablespoon olive oil over medium-high heat. Cook the sausages for 4-5 minutes, until nicely browned on both sides and heated through.
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- Stamppot. In the Netherlands, cold weather is an invitation to stamppot. This traditional Dutch dish is made of mashed potatoes with kale and sausage.
- Hutspot. Hutspot is a variety of stamppot, and it is typical Dutch food for the winter. Winters here can be pretty cold, but this dish will warm you up!
- Kapsalon – Dutch Fast Food. Kapsalon is a mouthwatering combination of delicious ingredients and a not-so-healthy part of the Dutch diet. It consists of a layer of fries, followed by a layer of kebab or shawarma, melted cheese, some vegetables, and is usually served with garlic sauce.
- Pea soup – Erwtensoep. Erwtensoep is a very thick pea soup, which the Dutch call ‘snert.’ It is a Dutch food people usually have in the winter because it warms you up.
- Boerenkool met rookworst. Boerenkool met rookworst also is a traditional food from the Netherlands. It is kale mashed together with potatoes and diced bacon.
- Dutch Pancakes – Pannenkoeken. This Dutch pancake is larger and thinner than the American pancake. Also, instead of eating it for breakfast, Dutch people usually eat Pannenkoeken for dinner, and it can come savory, with bacon or cheese, or sweet, with powdered sugar or syrup.
- Dutch French Fries. Dutch fries (patat or frietjes) are one of the most common Dutch snacks you will find in the Netherlands. But it isn’t just fries as you would imagine.
- Worstenbroodjes. Worstenbroodjes originated in the province of Noord-Brabant, in the south of the Netherlands. The outside is made of a soft type of dough, and on the inside, you’ll find a beef sausage.
- Kroket. A Kroket is one of the many foods Dutch people love to eat with their fries. It consists of a crunchy layer of dough and bread crumbs and is usually filled with beef ragout.
- Frikandel. The frikandel is a deliciously fried sausage made out of chicken and pork. It is often served together with fries, and it tastes excellent with mayonnaise.
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