March 16, 2011


I didn't find out until after I made this dish that it had such an interesting name (I thought it was just Dutch Potatoes), such a long history in traditional Dutch cuisine, or its own legend (and Wikipedia entry - see! To be honest I was just looking for a side dish involving carrots, not involving the word "glazed." According to legend, the recipe for this dish came from bits of cooked potato left behind by Spanish soldiers during their Siege of Leiden in 1574 during the Eighty Year's War. Supposedly the Dutch still celebrate Leidens Ontzet every year on October 3rd by eating Hutspot! Maybe some of our Dutch contributors and/or followers can confirm this?

Okay, enough suspense - here's the dish! As I had hoped, an easy, affordable, delicious way to incorporate carrots into your dinner.

1/2 chopped onion
2 tsp & 1 Tbsp butter
6 medium potatoes, peeled & cubed
4 medium carrots, peeled & sliced
1/4 cup sour cream
1/4 tsp salt
1/8 tsp pepper

Bring a pot of salted water to boil. Reduce heat, add the sliced carrots, cover and cook for 10 minutes. Add the cubed potatoes and continue cooking 10-15 minutes until both carrots and potatoes are tender. While the carrots and potatoes are cooking, saute the onions in 2 tsp butter until golden brown, about 8 minutes. Drain the carrots and potatoes and coarsely mash. Stir in sauteed onions, 1 Tbsp butter, sour cream, salt & pepper. Ready to serve!

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