Hutspot: Difference between revisions
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{{Infobox prepared food |
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| name = ''Hutspot'' |
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| image = [[File:Hutspot in pan.JPG|250px]] |
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| caption = |
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| alternate_name = |
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| country = [[Netherlands]], [[Belgium]] |
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| region = |
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| creator = |
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| course = |
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| type = |
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| served = |
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| main_ingredient = [[Potato]]es, [[carrot]]s, [[onion]]s |
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| variations = |
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| other = |
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}} |
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[[File:2015 0330 Hutspot karbonade.jpg|thumb|''Hutspot'' with ''karbonade'' (pork chop)]] |
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[[File:Vlaamse_Hutsepot.jpg|thumb|[[Flemish]] ''[[hutsepot]]'']] |
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'''''Hutspot''''' (Dutch, {{Pronunciation|Nl-hutspot2.ogg}}) '''''hochepot''''' (French) or '''hotchpotch''' in English, is a dish of boiled and mashed [[potato]]es, [[carrot]]s and [[onion]]s with a long history in traditional [[Dutch cuisine]]. |
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==History of the dish== |
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According to legend, the [[recipe]] came from the cooked bits of potato left behind by hastily departing Spanish soldiers during their [[Siege of Leiden]] in 1574 during the [[Eighty Years' War]], when the liberators breached the [[Dike (construction)|dikes]] of the lower lying [[polder]]s surrounding the city. This flooded all the fields around the city with about a foot of water. As there were few, if any, high points, the Spanish soldiers camping in the fields were essentially flushed out. |
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The anniversary of this event, known as ''[[3 October Festival|Leidens Ontzet]]'',<ref>{{cite web|url=http://www.nassocal.org/evnt2.html |title=Events - Netherlands American Society |publisher=Nassocal.org |date= |accessdate=2012-05-21 |deadurl=yes |archiveurl=https://web.archive.org/web/20120530074547/http://nassocal.org/evnt2.html |archivedate=2012-05-30 |df= }}</ref> is still celebrated every October 3 in Leiden and by [[Dutch people|Dutch]] expatriates the world over. Traditionally, the celebration includes consumption of a lot of ''hutspot''. |
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''Hutspot'' is normally cooked with ''{{Interlanguage link multi|klapstuk|nl|3=klapstuk}}'' in the same vessel. ''Klapstuk'' is a cut of beef from the [[Rib steak | rib section]]. It is marbled with fat and responds well to slow cooking in ''hutspot''. If ''klapstuk'' is not available, then smoked [[Fatback | bacon]] is commonly substituted. The carrots used are generally of the type known as ''[[:nl:winterpeen | winterpeen]] (winter carrots)'', which give the dish its distinctive flavour ordinary carrots cannot match. |
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The first European record of the potato is as late as 1537, by the Spanish conquistador [[Juan de Castellanos]], and it spread quite slowly throughout Europe from thereon. So the original legend likely refers to what the Dutch call a 'sweet potato' or ''pastinaak'' which is a [[parsnip]]; this vegetable played a similar role in Dutch cuisine prior to the use of the potato as a staple food. |
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The term ''hutspot'' (which can be roughly translated as "shaken pot") is similar to the English term ''hotchpot'' and Middle French ''hochepot'', both of which used to identify a type of meat-and-[[barley]] stew that became synonymous with a confused jumble of mixture, later referred to as 'hotchpotch' or '[[Hodge-Podge (soup)|hodge-podge]]'. In noting the etymological connection, the Oxford English Dictionary records 'hochepot' as a culinary term from 1440, more than a century before the Siege of Leiden.<ref name="OED" /> In ''[[Melibeus]]'' (''c''1386), [[Geoffrey Chaucer|Chaucer]] wrote, "[[Yogh|Ȝ]]e haue cast alle here wordes in an hochepoche", but that early use probably referred to its legal sense in English law (recorded from 1292) as a blending of properties. Later uses certainly referred to its culinary sense.<ref>{{cite web|title=The Harleian ms. 7334 of Chaucer's Canterbury tales. Ed. by Frederick J. Furnivall|url=http://quod.lib.umich.edu/c/cme/AGZ8246.0001.001/509:10.7|publisher=[[University of Michigan]]}}</ref><ref name="OED">{{Cite OED | hotchpot|id=3 }}</ref> |
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==Similar foods== |
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Related Dutch mashed potato dishes such as ''[[stamppot]]'' include ''boerenkool'' ("farmers' cabbage" or [[kale]]), ''andijvie'' ([[endive]]), ''spruitjes'' ([[brussels sprouts]]) and/or ''zuurkool'' (''[[sauerkraut]]''), generally with some ''rookworst'' (smoked [[sausage]]) or smoked [[bacon]]. The chunky texture of the dish distinguishes it from other more smoothly pureed potato-based dishes. More a hearty meal than a side dish, ''hutspot'' is very popular during the long [[Netherlands|Dutch]] winter. The [[Sweden|Swedish]] dish ''[[:sv:rotmos|rotmos]]'' – "root mash" – is similar, save for the onions which are substituted with [[rutabaga|swede]] (''kålrot''). Despite the similar name, it is a distinct dish from the Flemish [[hutsepot]], a meat stew with unmashed vegetables. |
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==References== |
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{{commons category}} |
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{{reflist}} |
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{{Potato dishes}} |
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[[Category:Dutch cuisine]] |
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[[Category:Dutch words and phrases]] |
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[[Category:Potato dishes]] |
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[[Category:National dishes]] |
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Revision as of 10:20, 24 November 2017
hutspot is goor