Hutspot with a Twist

Ingredients

• 500g (1.1 lb) potatoes, peeled and cubed 500g (1.1 lb) potatoes, peeled and cubed
• 500g (1.1 lb) carrots, peeled and sliced 500g (1.1 lb) carrots, peeled and sliced
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 4 slices of bacon, cooked until crispy 4 slices of bacon, cooked until crispy
• 2 tablespoons butter 2 tablespoons butter
• 1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 45g, 10g
• Protein: 8g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring salted water to a boil. Add the potatoes and carrots, and cook until tender.
2. 2.
   In a separate pan, melt the butter over medium heat. Add the sliced onions and cook until caramelized and golden brown.
3. 3.
   Drain the cooked potatoes and carrots, then return them to the pot. Mash them together until smooth.
4. 4.
   Stir in the caramelized onions, nutmeg, dried thyme, salt, and pepper. Mix well to combine all the flavors.
5. 5.
   Serve the hutspot in bowls, topped with crispy bacon and a sprinkle of fresh parsley.

Treat your ingredients with care...

• Potatoes — Make sure to cube the potatoes evenly to ensure even cooking.
• Carrots — Slice the carrots into thin rounds for quicker cooking.
• Onions — Thinly slice the onions to achieve a caramelized texture.

Tips & Tricks

• For a vegetarian version, omit the bacon and add a sprinkle of smoked paprika for a smoky flavor.
• You can add a splash of milk or cream to the mashed potatoes for extra creaminess.
• Feel free to adjust the seasoning according to your taste preferences.
• Leftover hutspot can be reheated in a pan with a little butter for a delicious breakfast hash.
• Serve hutspot with a side of pickles or sauerkraut for a tangy contrast.

Serving advice

Serve the hutspot as a main course, accompanied by a fresh green salad and crusty bread.

Presentation advice

Garnish the hutspot with a sprig of fresh parsley and place the crispy bacon slices on top for an appealing presentation.