Hutspot (Dutch Carrots, Potatoes and Onions)

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
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Updated: 8/25/2020

This combination of mashed vegetables is traditionally served with braised beef.

1 hr 10 min Prep: 10 minutes Cook: 1 hr
Serves: 10 Save

Ingredients (6)

  • 2 pound carrots, peeled and cut into small chunks
  • 2 pound yellow onions, diced
  • 2 pound Yukon Gold potatoes, peeled and cut into quarters
  • 1/2 pound chunk of smoked bacon
  • 2 tablespoon butter
  • 1/2 teaspoon salt

Directions

  1. Place carrots and onions into a large pot. Cover with 2 cups water.
  2. Place chunk of bacon on top. Cover and cook 35 to 40 minutes, until onions and carrots are soft.
  3. Remove bacon. Drain and reserve cooking liquid. Set cooked carrots and onions aside.
  4. Boil potatoes in the same cooking liquid, cooking them until they fall apart.
  5. Mash potatoes with carrots and onions. Stir in butter and salt.
  6. Slice bacon into thin pieces, and serve alongside or on top of the hutspot.

Frosé Margarita

The Bar

Ingredients (7)

  • 1 oz. Don Julio Blanco Tequila
  • 2 oz. Rosé Wine
  • 0.5 oz. Orange Liqueur
  • 0.5 oz. Agave
  • 2-3 Frozen Strawberries
  • Edible Flower or Rose Petal Garnish
  • *Approximate serving size is 1.02 servings. Please enjoy responsibly.
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