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Hutspot met Rookworst en Jus
A hearty and traditional Dutch comfort food, Hutspot is a mashed dish of potatoes, carrots, and onions, typically served with smoked sausage (rookworst) and gravy (jus).
ð§ ææ
- 1 kg Potatoes(starchy, peeled and quartered)
- 500 g Carrots(peeled and roughly chopped)
- 2 large Onions(peeled and quartered)
- 400 g Rookworst (smoked sausage)
- 50 g Butter
- 100 ml Milk(warmed)
- to taste Salt
- to taste Pepper
- as needed Gravy (Jus)(store-bought or homemade)
ðšâð³ äœãæ¹
- 1
Place the potatoes, carrots, and onions in a large pot. Cover with cold water and add a generous pinch of salt.
â±ïž 10 minutes - 2
Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the vegetables are tender.
â±ïž 25 minutes - 3
While the vegetables are cooking, prepare the rookworst according to package instructions (usually by simmering or steaming).
â±ïž 15 minutes - 4
Drain the cooked vegetables thoroughly. Return them to the hot pot.
â±ïž 5 minutes - 5
Add the butter and warmed milk to the pot. Mash the vegetables with a potato masher or a fork until smooth and creamy. Season with salt and pepper to taste.
â±ïž 5 minutes - 6
Slice the rookworst and serve it on top of the hutspot. Spoon gravy (jus) over the sausage and mash.
ð¡ ããã®ã³ã: Ensure the vegetables are well-drained for a less watery mash.
ð¡ ããã®ã³ã
- âFor a richer flavor, use some of the cooking water from the vegetables when mashing.
- âDon't over-mash, as this can make the potatoes gummy.
- âYou can add a knob of butter or a splash of cream for extra richness.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a bay leaf to the boiling vegetables for extra aroma.
- Serve with pickled red cabbage (rode kool) for a classic pairing.