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Hutspot (Dutch recipe)


Hutspot (Dutch recipe)


This typically Dutch dish originates from the days of the Spanish occupation. The people in Leiden were almost starving to death during the occupation of their city when William of Orange decided to have the city flooded. His fleet then sailed in and arrived just in time to bring food to the starving people of Leiden. The ships brought bread, cheese and herring. Two days later the Spanish were defeated and legend has it that a little boy found the remains of some mashed vegetables in a deserted Spanish camp. This dish (just like white bread and herring) is still eaten on the 3rd of October, when the city of Leiden celebrates the defeat of the Spanish aggressor in 1574.


Pastinaca (twice the amount of onions - nowadays this is usually substituted by potatoes)
Carrots (three times the amount of onions)


Peel the Onions, carrots and pastinaca (or potatoes) and slice them in pieces. Boil the sliced vegetables in a small amount of salted water until they’re well-done.
Mash the vegetables together with the butter, add the cracklings and you’re done!
In Holland this meal is often eaten with smoked sausage.

Hutspot 2

Hodgepodge - a clumsy mixture of ingredients. That's what the Oxford English Dictionary says. It says that this word is a variant on hotchpotch, which is "a dish made of a mixture of various meats, vegetables, etc., stewed together". So today's "Dutch Treat" recipe has a linguistic history. In England the dish is called hot pot, the most famous of which is the Lancashire hot pot, containing mutton, sheep's kidneys, and oyster when available.

The French and Belgians have a dish they call hochepot and usually contains pig's ears and feet. And the Dutch have their hutspot. If I recall correctly from my last trip to Holland, this dish is pronounced more-or-less like "hotchpotch", making it the only word in the Dutch language which foreigners can pronounce without accidentally spitting on the person they are talking to.

Hutspot met Klapstuk (Hot Pot with Boiled Meat)

4 cups (1 L) water
2 tsp (10 ml) salt
2 lbs (1 kg) fresh brisket of beef
2 lbs (1 kg) medium-sized carrots, peeled and cut into 1/2-inch (1 cm) dice
3 lbs (1.5 kg) boiling potatoes, peeled and cut into 8 pieces
3 cups (750 ml) coarsely chopped onions
Freshly ground pepper to taste

Bring the water to a boil in a heavy 3 quart (3 L) casserole. Add the salt and the meat and bring back to a boil, skimming the surface of the water to remove the scum and fat that rises to the surface. Partially cover the pot, reduce the heat, and simmer for 2+1/2 to 3 hours. Check the water frequently; it may be necessary to add more in order to keep the meat immersed. Add the diced carrots and continue to simmer for 30 minutes, then add the potatoes and onions. Simmer uncovered until the vegetables are soft and the liquid is almost all evaporated.

Remove the meat from the casserole and set aside. Using a wooden spoon, mash the vegetables to a puree in the casserole. Taste and adjust the seasoning. Transfer the puree to a heated platter, forming a mound in the center. Slice the meat across the grain and arrange around the vegetables. Serve at once, accompanied by spicy brown mustard and a good quality dark bread. Serves 4 to 6.

More about this recipe:

Jerusalem Post

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