Peas and potatoes - a very old Dutch tradition.
Hutspot is a quintessential autumn dish, with a long history dating all the back to the 16th century.
Way back in 1574, during the Eighty Years war, the city of Leiden was under siege. Spanish forces had the city surrounded, and things were looking pretty grim. William the Strong and his band of men breached the dykes surrounding the city, and the ensuing flood waters essentially flushed the Spanish out.
In their haste to leave, the Spanish army left pots of dinner behind. The starving people of Leiden devoured the unfamiliar hodgepodge mixture of parsnips, carrots, onion and meat. To this day, every October 3 is known as Leiden Ontzet, the day of liberation, and huge amounts of Hutspot are eaten.
When potatoes were introduced to Europe, they replaced parsnips in the recipe.
You can eat Hutspot with just the vegetables, but traditionally, Klapstuk is used (beef from the rib), slow cooked and served on top of the vegetables, so we’ve added a recipe for that below as well. Bacon, ham or smoked sausage can also be used, and is equally delicious.
|1 Pack||Hutspot Spices|
Peel and coarsely chop the vegetables.
Place in a large pot and cover with salted water. Bring to a boil, and simmer 15-20 minutes, or until carrots are easily pierced with a fork.
Drain, reserving cooking liquid.
Add the butter and spices, and mash the vegetables, pouring in the reserved liquid as needed until desired consistency is reached. Some people like bigger chunks, others like their Hutspot smoother.
Serve with the meat of your choice, and don’t forget the gravy!
|1 lb||Chuck Rib Roast (Stewing Beef works well too)|
Heat the water in a Dutch oven. Add the bouillon cube and stir to dissolve. Add the meat, bay leaf and peppercorns and simmer gently for 90 minutes. Remove the bay leaf and serve on top of your hutspot!