Hutspot: Carrot and Potato Mash
the meat on all sides. Add the finely chopped onions and continue frying. Add a little water, the bay leaves, dill, salt and pepper and cover. Simmer for 2 hours until meat is tender.
• Cook the potatoes, carrots and sliced onions in a little salted water for about 25 minutes until tender.
• Drain the potatoes and vegetables and mash everything to a fine puree.
• Add the braised meat and some of the braising liquid to the vegetables and mix until a smooth thick ‘stamppot’. Season to taste and serve the remaining braising liquid separately. Dutch cooking today, Kook ook, 8,99