We, Dutchies, love potatoes, from potato chips, fries to mashed potatoes. Every season, summer, autumn, winter and spring, we mash the potatoes with seasonal vegetables. So during summer, you will find mashed potatoes with arugula as a dinner dish. While in the winter, the potatoes are combined with carrots. We call these dishes ‘Stamppot’, which literally means ‘Pound’ ‘Pan’. Or better said, a pan full of crushed/mashed food items.
Traditionally this dish is eaten with smoked sausage. However the sausage is easily replaced by these delicious roasted carrots!
Dutch Vegetarian ‘Hutspot’
- Cooking pan
- Potato Masher
- 500 gram Crumbly Potatoes
- 300 gram Carrots
- 200 gram Onion
- 1 Bay Leaf
- 1 Clove
- 2 tbsp Butter
- 150 ml Milk
- 300 gram Carrots
- 3 tbsp Ginger Syrup
- 1 tbsp Butter
- 1 Tangerine
- Salt Flakes
- Some Parsley
- 200 ml Mushroom Stock
- 1 tsp Cornstarch
- Black Pepper
- Preheat the oven on 210 degrees Celsius or 430 degrees Fahrenheit.
- Clean the carrots, for the roast, and cut them in half. This will reduce the cooking time a bit. Toss the carrots with some olive oil and pepper and place them in an oven dish. You can also divide them on some baking paper on a baking tray. Cut the tangerine in half and sprinkle some juice on the carrots.
- You can also clean and peel the potatoes and carrots already for the mash. In order to make sure everything is cooked at the same time, you can cut them in even sized pieces.
- Roast the carrots in the preheated oven for about 30 minutes, or until roasted. You can add a little bit of water if you want the carrots to cook quicker.
- Cut the onion in small cubes and add them, with the bay leaf, clove, potatoes and carrots, to a cooking pan. Add some water, and bring this to a boil. Let this cook until everything is soft, which shouldn't take longer than 25-30 minutes.
- In the meanwhile you can make the light gravy. Mix the cold stock with the cornstarch, and add the mixture to a pan. Bring this to a boil, while stirring, and cook until it has thickened. Add some fresh black pepper, and your sauce is ready!
- Drain the potatoes, carrots and the onion, and remove the bay leaf and clove. Add the butter, salt, pepper and the milk. Mash this until creamy. If you prefer a softer puree, you can add extra milk.
- When the carrots are done, you can add the butter and ginger syrup to the oven dish. Toss around until the carrots are glossy. Finish with a few salt flakes and parsley.
- In the Netherlands we love to form a dimple in the mash. In this way the gravy stay on its place and doesn't move too much. A real Dutch tradition 🙂