One woman's adventures in cooking for her Dutch-American family.

Tuesday, September 6, 2011

Crockpot Hutspot

I am so excited! Last night, I successfully converted one of my husband's favorite (time-consuming!) recipes into a crockpot recipe. Hello, crockpot hutspot! If you don't have a crockpot, you can still make this traditional Dutch dish the old-fashioned way).

I've written about hutspot before, but I'm so happy to be able to make it without standing in the kitchen for an hour and a half.

  • 6 onions (3 cups)
  • 6 carrots (2 cups)
  • 8 potatoes (5 cups)
  • 1/2 cup evaporated milk
  • 1/4 cup butter
  • salt to taste (I actually like to use garlic salt)
  • pepper to taste

1. Dice onions, carrots and potatoes and place in crockpot. This is still the most time-consuming part. If you really like this recipe, you could chop twice the amount and freeze the extra in a bag for the future.

2. Add butter, condensed milk, salt and pepper.

3. Cook on low for 3.5 - 4 hours.

 4. Vegetables should be very soft, and mashable with a fork when done.

 5. Use a potato masher to mash the vegetables. If you have an immersion blender, that would give your hutspot a smoother texture. 

6. Serve in bowl.

Many people like to enjoy hutspot with sausage. The Hubs doesn't care for it as much, so we often eat it plain. If you do want to include sausage, just puncture it with a fork and then place it on top of the vegetables before starting the crockpot.

Eet smakelijk!


  1. Try it this way, you might like it:

    6 onions, diced (3 cups)
    6 carrots, diced (2 cups)
    8 potatoes, halved (5 cups)
    250 grams of bacon fat

    3 tablespons of butter
    2 tablespoons of thyme
    1 tablespoon of diced garlic

    some orange peels
    "snufje" nutmeg
    "snufje" Cumin Powder

    1. cut the fat up into squares, place into a roast pan, and put into an oven at 375 F.
    2. While the fat from the bacon renders, place the potatoes in boiling water for ten minutes.
    3. Drain the potatoes in a colander and very roughly shake them up. You want them to be pretty beat up.
    4. Place the potatoes in the roast pan with the bacon fat. Try and arrange the little squares of bacon fat around the potatoes. -Cook for 30 minutes.

    5. Prepare the butter/thyme/garlic and onions in a mixture
    6. After 30 minutes remove the potatoes from the oven. Take a masher and flatten them out a little bit. -Do not mash them, just flatten them out a little.
    7. Cover the potatoes in the butter/thyme/garlic/onions mixture. Place back in the oven until carrots are ready (See step 8)
    8. Put your carrots into boiling water, add the orange peel, some oil, the nutmeg, and the cumin.

    9. After 15 minutes, the carrots should be soft. Take them out of the water, drain them in a colander, and put them into the roast pan with the potatoes. Cook for about 15 minutes.

    10. Remove all vegetables from the roast pan. At this point you have some really tasty Roast vegetables. Anyone who won't eat hutspot will gladly eat the roast vegetables.. Anyone who wants the hutspot...

    11. Mash the vegetables together!

    This makes for a special hutspot with some slightly crispy potato flavor.. Really nice.

  2. PS: Feel free to use salt and pepper of course. It's up to you how much you should use. I also sometimes add brown sugar to the carrot boil, and pepper to the potatoes in the first roasting session.

    also... Round two of potato roasting should take 30-45 minutes FYI.

  3. I come from Holland so this a very commen meal for the winterdays. Its a very nice meal only if you cook it in you're house its smells very stong. So long live the crockpot in the garage.......And it's perfectely in the crockpot. Tip for you is make some "snert" in the crockpot.....


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