Dutch Hutspot Stamppot - Carrot and Potato Stew
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!
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
Ingredients you need per step are listed below the step in Italic
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
1. Potatoes: Use floury potatoes to make this recipe. Russet, Doré, King Edward, and Maris Piper are great choices.
2. Beef stock cube: You can also replace this with a chicken or vegetable stock cube.
3. Extra creamy? Mix in two tablespoons of sour cream.
4. Stamppot tips
- 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
Calories: 1016kcal | Carbohydrates: 110g | Protein: 30g | Fat: 53g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1620mg | Fiber: 19g | Sugar: 31g | Vitamin A: 44026IU | Vitamin C: 96mg | Iron: 5mg
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