Hutspot Food

DUTCH BOERENKOOL STAMPPOT (MASHED POTATOES WITH KALE AND SAUSAGE)

Steps:

• Peel and dice potatoes and onion.
• Clean, trim and slice kale.
• Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all in a .
• Cover and boil gently for about 25 minutes.
• Meanwhile steam or grill the smoked sausage until done then slice into bite size pieces.
• Remove the bay leaf, drain the vegetables, and mash them.
• Add milk and butter.
• Add in sliced smoked sausage.
• Add salt and pepper to taste and serve.

HUTSPOT (DUTCH CARROTS, POTATOES AND ONIONS)

Steps:

• Place carrots and onions into a large pot. Cover with 2 cups water.
• Place chunk of bacon on top. Cover and cook 35 to 40 minutes, until onions and carrots are soft.
• Remove bacon. Drain and reserve cooking liquid. Set cooked carrots and onions aside.
• Boil potatoes in the same cooking liquid, cooking them until they fall apart.
• Mash potatoes with carrots and onions. Stir in butter and salt.
• Slice bacon into thin pieces, and serve alongside or on top of the hutspot.

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.

BELGIAN HUTSEPOT

Steps:

• This recipe originates in Flanders where Savoy cabbage is much loved.
• The stock is made into a quick pea soup and served as a first course.
• It is similar to the French Pot au Feu although the former has peas and the latter garlic and leeks.
• Cover the beef, pork, pork bone, bay leaves and peppercorns in water in a large pot and bring to a simmer.
• Skim the foam away and cover; simmer 2 1/2-3 hrs until the meats are tender.
• Add the salt during the last hour.
• Prepare and reserve the vegetables.
• Wash the potatoes; do not peel if new.
• Wash, trim, core and cut the cabbage into 8 wedges.
• Peel and quarter the turnips.
• About 30 min before the meat is done add the potatoes and turnips.
• Remove the meats and vegetables from the broth; arrange the vegetables around the meat on a large platter, cover with foil and keep warm.
• Discard the pork bone.
• Strain the broth through cheesecloth and reserve 2 cups for the pea soup, returning the rest to the pot to cook the cabbage in.
• Simmer the cabbage 5-7 min until tender and remove; arrange on the meat platter.
• Meanwhile cook the peas in a separate smaller pot; puree in a blender with the reserved broth in small lots until smooth.
• Strain through a wire sieve discarding the pulp.
• Re-heat and serve as a first course garnished with croutons and chives.
• Then bring the hot platter to the table; slice meat and serve with mustard and horseradish.
• To adapt to a crockpot I would suggest[but have not tested] about 10-12 hrs on low for the meats, perhaps 4 hrs for the potatoes and turnips and do the cabbage with the meats and vegetables say the last 30 min.
• Do the peas separately on the stove at the last minute.

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.