Carrot mash with chorizo and mushrooms €1,76

This carrot mash with chorizo and mushrooms has a nice Spanish twist!

Potato + a vegetable mash is a classic staple food in the Dutch kitchen because it is so budget friendly. Kale, endive and carrot are the most popular. In general they are called “Stamppot” with translates to stomp-pot, since you stomp a.k.a. mash the ingredients together.

When it is with carrot and onion, like this one, it is called “Hutspot”. It loosely translates to “Tosspot” since you just toss some ingredients together you have left in the cellar in the winter.

Normally the potato + vegetable mashes are served with a piece of meat that has been stewed, a sausage or a piece of smoked and or salted meat.

My budget (and lots of modern people) does not leave room for the amount of meat people used to eat though. So for this “hutspot” I went with a dried spicy chorzio. Together with the musrooms it makes a really nice autumn dish.

Budget-tips:

• Chorizo sausage or other sausages are kept well in the fridge. I always have some in stock to give some dishes some umami without needing to use loads of meat.
• Leftovers you can add to this dish: sweet potato, celeriac, turnip and other tubers.

Tips for big stomachs:

• Add more potato and carrot. This recipe is for 380 gram potato+carrot. A big eater could choose 400-500 grams.

Other tips:

• You can use every type of carrot for this.
• I always use 2% Greek yoghurt for cooking. This one is often cheaper then full fat, and you can also eat it as breakfast or lunch with some fruits and nuts. And it is healthier.
• Applesauce also tastes great with Hutspot a.k.a. Carrot mash.

Carrot mash with chorizo and mushrooms €1,76

Recipe by Chef Labecaque

Servings

1

servings

Prep time

5

minutes

Cooking time

15

minutes

Ingredients

• Potato 220 grams

• Carrot 160 grams

• Chorizo 20 grams

• 1 onion

• 1 tablespoon yoghurt

• Mushrooms 125 gram

• Salt & pepper to taste

Directions

• Peel the potatoes and the carrot and cut them in cubes. Cut the onion in rings; set the nice rings apart. Cut the mushrooms in chunks.
• Cook de potato, carrot and not-nice-looking onion parts in water with salt.
• Cook the onion rings, chorizo and mushrooms in a pan with 2 tablespoons of water. Add more spoons of water if it gets too dry. Bake till the onion and mushrooms are cooked through.
• Remove the potatoes/carrot/onion from the water and mash this together with the yoghurt and some salt. Garnish with the mushrooms and chorizo.

Notes

• Sucuk or simular sausages can be used for an halal version.

Costs of the carrot mash with chorizo and mushrooms:

Costs of the ingredients last updated on: 27-07-2024 (see FAQ):

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