Huts­pot: Car­rot and Po­ta­to Mash

Metro Holland (Rotterdam) - - PUZZEL & WIN! -

Ser­ves 4

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

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