'Hutspot' (Carrots/Potatoes/Onion Mash)

  • 1½Lb (750g) potatoes, peeled and cut
  • 2½Lb (1150g) carrots, scraped (if necessary) and cut in ½" (1 cm) pieces
  • 1 large sweet onion, remove skin, cut in two and slice thinly

  • 1Lb (500g) slow-cooking beef (beef for stew, rib of beef?)
  • a little butter for preparing the meat

  • (optional, as a side dish) 5-6 oz (150-180g) lentils or split peas

  1. Start the meat well in advance;
  2. Peel, cut and wash potatoes;
  3. Scrape carrots if necessary, wash and cut in ½" (1cm) pieces;
  4. Peel onion, cut in two and slice thinly;
  5. Put vegetables in a large pot, add 1 cup (500ml) water;
  6. Bring to a boil and let cook for 30-35 minutes;
  7. Drain water, mash and mix vegetables;
  8. You may add ½cup (125 ml) hot milk;
  9. Make a well for gravy in the vegetables mash on the plate.
 [a well with gravy in a carrots/potatoes/onion mash]
hutspot
"een kuiltje voor de jus" click to hear - 2 (a well for gravy)
This dish traditionally goes with a piece of slow-cooking beef called 'klapstuk.' My dictionary says 'rib of beef' but I'm not sure.
hutspot
klapstuk
hear 		this dish
rib of beef (?)

wortels
aardappels
ui
hear 		carrots
potatoes
onion
Your chef: Marco Schuffelen
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