Dutch Hutspot Stamppot is an authentic Dutch winter dish. The carrot and potato stew, eaten with brisket or smoked sausage, is real comfort food. Hutspot is creamy and has a full, slightly sweet taste, and you can put it on the table within 30 minutes with this basic recipe. Budget-friendly, easy to make, and delicious. Those are the best recipes!
Dutch Hutspot Stamppot - Carrot and Potato Stew
Hutspot with sausage is a real Dutch pot. In winter, this is often on the table. And it is one of the children's favorite stews because of its slightly sweet taste.
Did you know that Hutspot was part of the Relief of Leiden (a Dutch city)? When Leiden was liberated from the Spaniards on October 3, 1574. According to tradition, the hutspot was left behind when the Spaniards fled against the advancing water and the Beggars. The abandoned copper cooking pot filled with carrots, onions, meat, and parsnips was distributed among the remaining hungry citizens of Leiden.
In those days, hutspot was made with Parsnips, carrots, and onion. Nowadays, parsnips have been replaced by potatoes.
And do you like this stamppot? Then take a look at my Dutch stamppot page, with delicious recipes. Such as Dutch endive stew with bacon and sausage, Brussels sprouts stew with apple, and Dutch Boerenkoolstamppot (Kale stew).
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What is Dutch Klapstuk (brisket)?
Nowadays, we often eat smoked sausage with stew, but with truly traditional recipes, you often come across brisket. Beef brisket is passed, marbled meat with small fat rims, made from the short ribs. It is very budget-friendly.
The meat has a long cooking time, about 3 hours (including preparation), and is flavored with delicious herbs.
It's not that common to accompany the hutspot anymore. Instead, most people eat this stamppot with rookworst, a Dutch Smoked Sausage comparable to Kielbasa.
What do you need for Traditional and Authentic Hutspot?
To prepare this Dutch Hutspot Stamppot - Carrot and Potato Stew, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Potatoes - Use floury potatoes to make this recipe. Russet, Doré, King Edward, and Maris Piper are great choices.
- Onion - has a bit of a sweet, slightly spicy taste and therefore pairs well with the carrot and potatoes. Chop it finely so that it cooks just as quickly as the rest of the stew ingredients.
- Carrot - Wash and peel the carrot. Cut it into small strips, which will cook just as quickly as the potatoes.
- Beef stock cube - To give the stew more flavor. Add a cube of beef stock to the cooking water. You can also replace this with a stock cube of chicken or vegetables.
- Butter - Makes the carrot stew wonderfully creamy.
- Smoked sausage - Real Dutch sausage, with meat mixed with spices in a casing. In the past, the sausages were traditionally smoked; now, it's more common to use smoke flavoring to get the typical smoky taste.
- Milk - Makes the root stump more creamy.
Nutmeg - Has a subtle bittersweet warm taste. Used in savory and sweet recipes. You don't cook it, but add it afterward.
How to prepare Hutspot with Rookworst
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Peel the potatoes, rinse and cut them into even-sized pieces. Place them in a large pot with the water.
- Add the stock cube to the water and place the chopped carrot and onion on top of the potatoes. Cook this for 20 minutes until done.
- Drain the stew and let it boil dry. Mash everything finely with a potato masher.
- Add the warm milk and butter and stir well until smooth. Season with nutmeg.
Serve with smoked sausage cooked in hot water. Or, what is also delicious, Indonesian style Kielbasa (surprisingly tasteful with carrot stew). I often eat some mustard or piccalilli with it.
Tips, Substitutions, and Variations
- Extra creamy? Mix in two tablespoons of sour cream with the hutspot.
- Peel the potatoes and cut them into even-sized pieces. That way, they cook just as quickly.
- Mash the stew with a pestle. Don't use a mixer, or the potatoes will turn into glue-like gunk.
- Add the milk warm. Cold milk ensures that the airiness of the puree disappears.
- Allow the stew to boil dry before you puree it. Then it won't get watery and will get more flavor from the butter and milk.
- It is also lovely to fry the onions glassy with some butter and then add them to the mash.
- Add some fried bacon strips.
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📖 Recipe
RECIPE CARD
Ingredients
- 1 pound kielbasa, Smoked sausage
- 6 cups water
- 2 ½ pound potatoes, peeled, rinsed and cut into equal pieces
- 3 cups onion, chopped, coarsely
- 1 beef stock cube
- 8 cups carrots, peeled and sliced into strips
- ¾ stick butter, unsalted
- 1 cup milk
- ½ teaspoon ground nutmeg
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Ensure the smoked sausage is prepared following the manufacturer's instructions on the packaging.1 pound kielbasa
- Put water in a large pan and add the potatoes, stock cube, carrots, and onion.6 cups water, 2 ½ pound potatoes, 3 cups onion, 1 beef stock cube, 8 cups carrots
- Bring to a boil and cook for 20 minutes until the potatoes are tender (check with a fork if the potatoes are cooked, in which case you can easily pierce them with a fork).
- Drain the potato/vegetables and let them boil dry on the stove (about 10 seconds on low heat, shake it up in between).
- Mash the potatoes with vegetables with a potato masher.
- Heat the milk until it steams and pour it into the mashed stew. Also, put the butter in the stew pan.¾ stick butter, 1 cup milk
- Season with nutmeg. Stir everything well until the carrot stew is deliciously creamy.½ teaspoon ground nutmeg
- Serve with the warm smoked sausage.
Notes
- Mash the stew with a pestle. Don't use a mixer, or the potatoes will turn into glue-like gunk.
- Allow the stew to boil dry before you puree it. Then it won't get watery and will get more flavor from the butter and milk.
- Add the milk warm. Cold milk ensures that the airiness of the puree disappears.
- It is also nice to fry the onions glassy with some butter and then add them to the mash.
- Add some fried bacon strips.
- Some people like a more carrot flavored stamppot. Then lower the amount of onions to 3 cups and add a cup extra carrot strips.
- Refrigerator: Keep the hutspot covered in the fridge for up to 2 days.
- Freezer: You can freeze this Dutch pot very well. Place in a freezer box or bag and store in the freezer for up to 2 months. Let thaw in the refrigerator.
- Reheat: Warm up the carrot stew in the microwave or fry it with some butter in a frying pan. But this is undoubtedly also nice to warm up as an oven dish. To do this, put the endive stamp in an oven dish. Sprinkle with some breadcrumbs and cubes of butter and bake in a preheated oven at 400 °F (200 °C) for 30 minutes.
Nutrition
Giangi Townsend says
I love potatoes and sausage and this dish is fantastic, thank you.
Perfect winter night dinner.
Hotze Wijnja says
Made this dish on a cold January day. Was delicious and reminded me of the times that my mother made this at home in the Netherlands!
Andréa says
Great to hear that you enjoyed it!