Hutspot – a delicious recipe with onion, celery, carrots, rutabagas, potatoes, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Dice onions, celery and carrots. Peel and quarter potatoes. Peel and cut rutabaga into strips resembling french fries.
2
Place all veggies into a large pot with 2 cups water. Bring to a boil, then simmer covered for 20-25 minutes til fork tender. Place rookworst on top of veggies in the last 5 mins of cooking, keep an eye on them so the casings dont split.
3
While veggies are cooking, fry cubed spek til not quite crisp.
4
Remove rookworst and spek to a warmed dish and cover.
5
Drain veggies thoroughly. Add salt, bacon fat and sour cream. Mash to desired consistency. (We prefer ours a little bit lumpy).
6
Serve hot with plain yellow mustard on the side.
1868
kcal
Calories
102
g
Fat
114
g
Carbs
119
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 lb onion, 1/2 lb celery, 2 lbs carrots, 2 lbs rutabagas, and more.
Yes, Hutspot falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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