Hutspot (The Netherlands)

The history of hutspot is certainly interesting and has played an important role in shaping Dutch cooking. Legend has it that during a siege of the Dutch city of Leiden in 1574, the city’s inhabitants created hutspot using vegetables that they found in the abandoned Spanish camp outside the city walls. The dish helped to sustain the people of Leiden during the long siege, and when the city was finally liberated, the dish became a symbol of Dutch resistance and triumph. Hutspot is a testament to the resilience and resourcefulness of the Dutch people during difficult times, and serves as a bridge between the present and the past.

Hutspot is a dish that holds a special place in my heart, as it represents both my home and my family. Not only is it a perfect dish for the winter season, but it is also an easy and delicious meal to enjoy any time of year. Dutch cooking is known for its practicality, but that doesn’t mean it lacks in the flavour department, and hutspot is a prime example of that.

STEPS ON MAKING HUTSPOT

Hutspot is not only incredibly easy to make, but it’s also a truly scrumptious dish that’s worth savoring. Hutspot is a fantastic way to experience a piece of history and savor the flavors enjoyed by the Dutch people.

Let’s get buzzin’:

HUTSPOT:

Potatoes

Carrots

Brown Onions

Butter

Whole Milk

Salt

To prepare hutspot, start by peeling the potatoes, carrots, and onions. Slice the onions into 1-inch pieces and cut the carrots in half if they are too long to fit in your pot. Place the vegetables in a large pot and cover with water. Boil the vegetables for 40-50 minutes or until they are very tender. You can check if they are done by poking them with a fork – if the fork slides in easily without any resistance, they are ready.

Once the vegetables are done, remove the pot from the heat and drain the water using a colander. Transfer the vegetables to a large bowl and using a wooden spatula ,mash them roughly, being careful not to overdo it. Hutspot should have a slightly chunky texture – not mashed potatoes texture. Add salt and butter to the vegetables, mixing until the butter and salt are well incorporated.

Then, pour in some milk and mix it well until it is fully integrated into the hutspot.

Hutspot can be enjoyed on its own or with a side of rookworst (smoked sausage). Unfortunately, rookworst is not available where I live, so I served the hutspot with onion gravy instead. I’m still working on perfecting the gravy, so expect to see it in the condiments section in the future!

If you don’t have access to rookworst, you can serve it with gravy or meat of your choice.

In Dutch, we say “Eet smakelijk!” which means “Enjoy your meal!”