Hutspot ? adapted for crock pot cooking

According to Simply in Season, this dish originates in Holland. I vaguely remember my Grandma Leep making something similar to this. I’m disappointed now that I didn’t think to get more recipes from her when she was alive.

The traditional method calls for boiling, but I didn’t have time, so I adapted this recipe for the crock pot (a working girl’s best friend!)

CLICK HERE FOR PRINTABLE VERSION: Hutspot

1 lb beef chuck (or any type of pot roast)

2 cups water

1/2 tsp salt

6 large potatoes (chopped, or if using crock pot you can put them in whole)

6 carrots, chopped

1 cup onion chopped

1/3 cup milk

2 Tbs butter

1/2 tsp pepper

1. Simmer meat, water, and salt together for about 2 hours.

2. Boil together 6 the vegetables, drain and reserve broth. Mash together, beat milk into vegetables until light and fluffy.

Alternatively, throw everything in a crock pot and cook on low for 8 hours. Mash the vegetables, butter and milk together.

3. Serve with the sliced meat. Make gravy from the broth if desired.

The verdict: I now understand why a lot of older people think food is too spicy. They grew up on stuff like this. It was tasty, but as DH said, “it’s not seasoned.” I pointed out that no other seasoning was called for. We both think the addition of bay leaf, garlic, and thyme would be great. I do love the simplicity, however, and could see using other vegetables as well (kale, turnips, etc.).

Nutrition Facts

Serving size: 1/6 of a recipe (15.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 398.33

Calories From Fat (42%) 166.27

% Daily Value

Total Fat 18.55g 29%

Saturated Fat 8.54g 43%

Cholesterol 53.66mg 18%

Sodium 296.16mg 12%

Potassium 1188.68mg 34%

Total Carbohydrates 43.13g 14%

Fiber 6.81g 27%

Sugar 7.09g

Protein 15.76g 32%

This post linked to Pennywise Platter Thursday

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Maple Parsnip Soup (Dark Days Challenge)