Today I’ll tell you how to prepare hutspot, that is a puree of carrots, potatoes and onions typical here in the Netherlands but which I of course have lightened and made in a vegan version. The idea of mixing potatoes with other vegetables is perfect for those of us on a diet, since the dish stays nice and filling but with fewer potatoes and more zero-point Weight Watchers vegetables.
In fact here in the Netherlands they make lots of other potato-and-vegetable purees and I’ve wanted to share them with you for a while; little by little I’ll show you others too, all very tasty and light. But in the Netherlands they often serve it with a very fatty smoked sausage or fried bacon and obviously we won’t do that. Some meatballs are enough to keep this carrot and potato puree light and still very flavorful.
And I want to say that I made this dish myself, not the Dutchman. I actually asked him how the classic recipe is made, then I went into the kitchen and “operated”. Of course I put the finished plate in front of him with a bit of fear that it would be terrible. And he, even though hutspot is not one of his favorite dishes, cleaned his plate repeating: “yes, it’s really hutspot, yes yes, that’s it”. So here is the recipe right away.
Other potato-based side dishes are here:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 2 Servings
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 14 oz potatoes
- 11 oz carrots
- 3.5 oz onions
- 2 tsp vegan butter (light)
- to taste salt and pepper
- Points per portion = 5 WW points
Tools
- Schiacciapatate
Preparation
First, clean the vegetables, peel the potatoes and carrots and cut all the vegetables into cubes.
Put the vegetables in a large pot, just cover with cold water, add a little salt and boil for about 15-20 minutes or until the vegetables are soft: they should be easily mashed with a fork.
Drain the excess water, add the butter, a little salt and pepper and use the proper tool to mash everything into a puree, but not too smooth; some small pieces should remain. Adjust salt if necessary.
Our carrot and potato puree is ready to be served steaming hot. A truly delicious hutspot!
Here it is served with some meatballs but also with my tofu sausages or something similar that is lean: of course you must count the extra points. How would you serve it?
Enjoy your meal!
by Giovanna Buono
Storage
It’s better to prepare this puree fresh even if you can prepare the vegetables in advance. The Dutch, if there’s a little left, fry it in oil but for those of us on a diet that’s not really suitable… If there are leftovers you could mix them with cooked legumes and a little breadcrumbs and make meatballs.
Frequently Asked Questions
Can I use oil instead of butter?
Yes, but it won’t have the same flavor as the original recipe.
