Dutch “Hutspot” with Kale & Sausage

“Hutspot” also known as mashed potatoes & carrots is a traditional Dutch recipe that my dad always used to make us when we were kids. He would make it for us on Halloween in the hopes of getting something healthy & filling into us before eating tons of candy. He got the recipe from my grandma who made it all the time when he was a kid. My grandma had 10 kids so a big pot of Hutspot; made with inexpensive produce, was perfect.

IMG_4076

Hutspot is traditionally served with beef, but my dad always made it with sausage. I used organic chicken sausage, but you can use any type of sausage that you like. A spicy pork sausage would also be delicious. I also mixed in some sautéed kale to up the nutritional value. Unlike most vegetables, kale retains its nutrients after being cooked.

IMG_4074

In the winter our bodies actually crave warm, cooked, filling foods and Hutspot is all of the above. It’s a healthy comfort food. It requires a bit of chopping prep, but overall it’s an easy recipe. Perfect for the freezing temperatures we’ve been having lately. Stay warm!

IMG_4075

Dutch Hutspot with Kale & Sausage

Ingredients

6 large yellow potatoes, quartered
8 large organic carrots, peeled & diced
4 yellow onions, sliced
1 bunch kale, julienned
2 cloves garlic, minced
¾-cup potato water
¾-cup grated Parmesan cheese
2 tbsp. organic unsalted butter
3 tbsp. grapeseed oil
3 tsp. salt
Fresh ground pepper to taste
4 organic chicken or pork sausages

Method

Wash, dry & chop kale, set aside. Peel & chop potatoes, carrots & onions.

Place potatoes in the bottom of a large pot and add enough cold water to cover them. Top with diced carrots and 3 of the chopped onions (reserve last onion for kale sauté). Add 1 tsp. of salt, 2 tbsp. of butter and 1 clove of minced garlic.

Cover and bring to a boil. Once boiling, turn down to a simmer, and cook for 15-20 minutes.

While vegetables are cooking, heat oil in a large frying pan and sauté the fourth onion for 5 minutes. Add garlic & kale, and season with salt & pepper. Scoop out ¼-cup of the potato water and add to the kale. Sauté until wilted – about 5 minutes. Remove from pan and set aside.

Using the same frying pan, cook sausages for 10-15 minutes or until cooked through. Slice into rounds.

Once potatoes are cooked, scoop out another ½-cup of the potato water and set aside. Drain potatoes, carrots & onions and add back to the pot. Mash everything together until you reach desired consistency (I like to keep some texture).

Stir in the sautéed kale, sausage rounds, Parmesan cheese, ½-cup potato water, 2 tsp. salt and fresh ground pepper. Serve warm in bowls.

IMG_4077

About Lauren

Welcome! I’m Lauren Follett.

A couple years ago, while working in the corporate world of downtown Toronto, I decided to pursue my passion for healthy living and enrolled in the Distance Education program with The Canadian School of Natural Nutrition. I studied on my lunch breaks, after work, on the weekends, and while travelling through South America.

The world of health & nutrition can be confusing. There are a lot of mixed messages out there when it comes to health: low fat, low calories, sugar-free, low-carb, gluten-free…leaving you confused, frustrated, and wondering where to start. That’s where I come in.

As a Registered Nutritionist, my goal is to help you accomplish your health & wellness goals. I don’t believe in diets or quick fixes. I believe in living a healthy lifestyle, which requires you to get educated, and learn how to make healthy choices.

I’m dedicated to working closely with my clients to teach & motivate them to make healthy choices, discuss healthy living strategies and create customized nutrition programs that fit with their life.

, , ,

No comments yet.

Leave a Reply