Vegan Hutspot Bowl (Carrot and Onion Mash)
Why this recipe works
- Simple comfort: Floury potatoes, carrots and onions create a soft, warming mash with a naturally savoury-sweet flavour.
- Short ingredient list: A small set of everyday vegetables carries the dish, with olive oil adding richness and mustard lifting the finish.
- Easy technique: The method relies on simmering and mashing, with doneness checked by how easily a knife slides through the vegetables.
Get the most out of this recipe
Authenticity notes
- Dutch home-style mash: Hutspot is a rustic Dutch mash traditionally built around potatoes, carrots and onions, with a texture that is hearty rather than perfectly smooth.
- Vegan adaptation: Olive oil replaces the richness usually provided by dairy or meat-based accompaniments while keeping the dish simple and savoury.
Ingredient notes
- Use floury potatoes: Russet or another floury potato gives the mash a lighter, fluffier texture than waxy potatoes.
- Cut the onion thickly: Thicker onion wedges soften during simmering but keep enough presence to add flavour and texture to the finished mash.
- Finish with good mustard: Wholegrain mustard adds texture and acidity; Dijon works well if you prefer a smoother, sharper finish.
Texture tips
- Steam-dry before mashing: After draining, let the vegetables sit briefly so excess moisture escapes and the mash stays fluffy rather than watery.
- Keep it rustic: Mash until mostly smooth but leave a few pieces intact for the traditional, homespun texture.
- Loosen gently: If the mash is too firm, add a little hot cooking water gradually until it reaches the consistency you like.
Make-ahead tips
- Good for batch cooking: The mash keeps well in the fridge for several days, making it useful for simple lunches or quick dinners.
- Freezer-friendly: Cool the hutspot quickly, freeze in sealed portions, and thaw before reheating for the best texture.
- Reheat gently: Warm in a saucepan over low heat with a splash of water, stirring often, or microwave in short bursts until piping hot.
Equipment you'll need
Ingredients
Instructions
- Peel the potatoes and carrots, then cut them into even chunks. Peel the onion and cut into thick wedges so it does not disappear into the mash.
- Put the potatoes, carrots and onion into a large pot and add enough water to just cover. Add 1 tsp of the fine sea salt, bring to the boil, then reduce to a steady simmer.
- Simmer for 18 to 22 minutes, until the potatoes and carrots are very tender and a knife slides in easily. Drain well in a colander and let the steam escape for 2 minutes so the mash stays fluffy.
- Return the vegetables to the pot and mash until mostly smooth with a few rustic pieces. Mash in the extra virgin olive oil, then season with the remaining fine sea salt and the black pepper.
- Divide the hutspot between bowls and finish each with a spoonful of whole-grain mustard. Serve straight away while hot.
Recipe notes
Tips
- For the best texture, drain thoroughly and let the vegetables steam-dry briefly before mashing.
- If you like a looser mash, mash in a little hot water from the cooking pot, a tablespoon at a time, until it is just how you like it.
Substitutions
- Replace whole-grain mustard with Dijon mustard for a smoother, sharper finish.
- Replace extra virgin olive oil with olive oil for a milder flavour.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container. Reheat in a saucepan over low heat with a splash of water, stirring often, until piping hot; or microwave in short bursts, stirring between each.
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Recipe overview
- Servings: 3 bowls
- Total time: 50min (15min active)
- Difficulty: Easy
- Cuisine: Dutch
-
Allergens:
Mustard
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