“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.
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.
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!
Dutch Hutspot with Kale & Sausage
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
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.