One of the most popular traditional Dutch meals is hutspot, known in English as hotchpotch. And a good hutspot recipe is a must-have for expats in the Netherlands.
According to legend, the dish began life as cooked potato bits left behind by the Spanish during their hasty retreat following the siege of Leiden in 1574 during the Eighty Year’s War.
During Nazi occupation during World War Two, hutspot became a symbol of Dutch freedom as all the ingredients, being grown beneath the ground, could be kept from Nazi sight.
Nowadays, this warm mash of vegetables is a great dish for the autumn and winter months. It’s filling, warm, and healthy.
I recently used the following recipe to make hutspot for a friend visiting from the U.S. She, like another pal I’d made the dish for back in the spring, absolutely loved it, calling it “the perfect blend of all the comfort foods.”
My favorite part about this dish is that it’s delightfully simple to make and literally anything can be added to it, from other vegetables to any combination of any spices.
Here’s how it’s made:
1 kg potatoes, peeled
1 kg carrots, peeled
2 onions, chopped
milk and butter
salt and pepper
If you really want to do it the old-fashioned Dutch way, you’ll need:
Boil potatoes, onions (or you can cook the onions and add them later), and carrots until soft. Drain. Mash vegetables together, adding butter and milk to make it moist and fluffy. Season to taste with curry powder, salt and pepper.
The Dutch pretty much live on a meat and potatoes diet, and hutspot tends to follow that rule (though it’s equally mouth-watering as a vegetarian dish). If you’d like to add some meat to your hutspot, you can…
- Serve with a worst or smoked sausage on the side
- Dice and cook slab bacon and mix it through before serving.
- Drizzle (or puddle) each serving with gravy
- Serve alongside pot roast
What’s your favorite drab-weather dish? If you’ve tried hutspot before or given this recipe a go, I’d love to hear your thoughts in the comments!
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