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Prep time
20 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
Simple Dutch carrot-and-onion mash
Dutch cuisine is basic and without frills, it's peasant cooking at heart. But after all the trouble we took for X-mas and/or other holidays, isn't that just what we need? It is such a popular dish that Dutch shops sell the ingredients pre-sliced in family-sized bags (see photo).
Just cook this really easy and cheap meal for the whole family. The hutspot should form a mound on your plate with a dimple at the top, in which the gravy goes (children love this).
A healthy, cheery orange plate, everyone will like.
—Tante
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Ingredients
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750 grams
potatoes
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750 grams
carrots
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400 grams
onions
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as much milk as you need for mash
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1 tablespoon
butter (or other type fat you like)
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2 teaspoons
mustard
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2 pinches
nutmeg, grated
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1 pinch
salt, pepper
Directions
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Peel carrots, onions and potatoes.
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Cut potatoes in half. Slice carrots and onions in not too fine slivers. Or coursely grate them with a machine.
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Put potatoes in a large pan with the vegetables on top.
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Add water until potatoes are halfway under.
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Bring to a boil and lower the gas. Let boil for ca. 20 minutes. Keep lid on the pan. This way the veg will steam.
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Check if the potatoes are done. Drain off the water and mash it all together.
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Add milk until there's a nice mashy consistency. Then add the butter (or bacon fat, margerine, etc.).
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For seasoning add the mustard, nutmeg, salt and pepper. You might like some more butter…
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Condiments on the dinner table: more mustard, gherkins, pickled tiny onions, fried bacon bits, sauteed onion rings, etc. Very important: the gravy.
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Usually eaten with a pork dish, but a roast chicken leg is nice too. Or small cubes of gouda cheese, or black pepper tofu. Or frankfurters.
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