Foreigners are often surprised to see how much the Dutch love stamppot. Stamppot consists of mashed potatoes mixed with vegetables. One version (boerenkoolstamppot) consists of mashed potatoes with now hugely popular kale, a winter staple in the Netherlands for centuries. Other popular versions of stamppot are made with sauerkraut (zuurkoolstamppot), and carrots and onions (hutspot). The spicy carrots in this hutspot recipe are oven-roasted rather than boiled, giving the classic Dutch dish lots more flavor.
- 18 oz carrots, cleaned and cut into sticks of about 1 inch
- 2 tbsp olive oil
- 1 tsp ground chili
- Salt & pepper
- 2 red onions, sliced
- 28 oz potatoes (floury)
- 1 tsp butter
- Preheat the oven to 360°F.
- Place the carrots on a roasting tray and drizzle with the olive oil.
- Sprinkle with the chili, and season with salt and pepper.
- Roast for 20 minutes.
- Add the sliced onion, and bake for an additional 20 minutes.
- Peel the potatoes and cut them in halves or quarters, depending on their size. Remember that cutting them smaller will speed up the cooking process.
- Boil the potatoes in salted water for about 20 minutes, or until soft enough to mash.
- Drain and mash.
- Add the butter, season, and mix with the roasted onions and carrots.
Serve with a meat or meat alternative of your choice. In the Netherlands Hutspot is typically served with brisket.
For more recipes with potatoes, download Issue 25 of Dutch the magazine.
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