Ingredients with Measurements:
- 2 lbs of mixed root vegetables (carrots, parsnips, turnips, and potatoes)
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 tbsp of olive oil
- 1 tsp of salt
- 1/2 tsp of black pepper
- 1/4 cup of vegetable broth
- 1/4 cup of heavy cream
- 2 tbsp of butter
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large roasting pan
- Potato masher
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Peel and chop the root vegetables into bite-sized pieces.
3. In a large roasting pan, toss the chopped vegetables with chopped onion, minced garlic, olive oil, salt, and black pepper.
4. Roast the vegetables in the preheated oven for 30-40 minutes, or until they are tender and lightly browned.
5. Remove the roasting pan from the oven and transfer the roasted vegetables to a large pot.
6. Add the vegetable broth, heavy cream, and butter to the pot.
7. Using a potato masher, mash the vegetables until they are smooth and creamy.
8. Add chopped fresh parsley and stir to combine.
9. Serve the roasted root vegetable hutspot hot, garnished with additional parsley.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 13g
Carbohydrates: 31g
Protein: 4g
Fiber: 6g
Sugar: 7g
Substitutions for ingredients:
- You can use any combination of root vegetables you like, such as sweet potatoes, beets, or rutabagas.
- Chicken or beef broth can be used instead of vegetable broth.
- Half-and-half or milk can be used instead of heavy cream.
Variations:
- Add cooked bacon or sausage to the hutspot for extra flavor.
- Top the hutspot with grated cheese or breadcrumbs before baking for a crispy topping.
- Add chopped fresh herbs, such as thyme or rosemary, to the roasted vegetables for extra flavor.
Tips and tricks:
- Be sure to chop the vegetables into similar-sized pieces to ensure even cooking.
- Stir the vegetables occasionally while roasting to prevent them from sticking to the pan.
- Use a potato masher to mash the vegetables to your desired consistency.
- Add more or less vegetable broth and heavy cream to adjust the consistency of the hutspot to your liking.
Storage instructions:
Store any leftover hutspot in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the hutspot in a microwave-safe dish in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the roasted root vegetable hutspot in individual bowls, garnished with chopped fresh parsley.
Garnishes:
Garnish the hutspot with additional chopped fresh parsley or grated cheese.
Pairings:
The roasted root vegetable hutspot pairs well with roasted chicken or beef.
Suggested side dishes:
Serve the hutspot with a side salad or crusty bread.
Troubleshooting advice:
- If the hutspot is too thick, add more vegetable broth or heavy cream to adjust the consistency.
- If the hutspot is too thin, mash the vegetables more or add more roasted vegetables to thicken it up.
Food safety advice:
- Be sure to wash and peel the root vegetables before using them.
- Store any leftover hutspot in the refrigerator within 2 hours of cooking.
- Reheat the hutspot to an internal temperature of 165°F before serving.
Food history:
Hutspot is a traditional Dutch dish that dates back to the 16th century. It is typically made with mashed potatoes, carrots, and onions, and is often served with smoked sausage.
Flavor profiles:
The roasted root vegetable hutspot is creamy, savory, and slightly sweet, with a hint of garlic and parsley.
Serving suggestions:
Serve the roasted root vegetable hutspot as a main course or as a side dish.
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Region: Dutch