The first potato stew originated from the Middle Age. However, in a different form than the one known today, because at that time potatoes had not been brought to the Netherlands yet. The medieval stew was a mushy soup of cereals, vegetables and meat, prepared in a big pan.
In October 1574 the Prince Van Oranje had the Dutch dykes pierced. This was done to expel the Spanish, who were occupying the area around Leiden in May. For the duration of those months, the city had been hermetically sealed off, leading to food being scarce. Eventually the plague spread and thousands of inhabitants died. The Spanish troops left the camp around the city of Leiden after crossing the dykes. Everything was left behind, including a large pan with mashed carrots and parsnips. This dish was called Hutspot by the starving residents.
- 18,75 kg of crumbly potatoes
- 375 g Italian nuts and pips mix
- 6,25 kg Cocktail vine tomatoes (1 tray)
- 500 g of butter
- 5 kg of washed spinach
- pepper and salt
- 1,875 L of milk
- Puree tamper
- 2 bowls
- Cutting board
- Big pan
- Measuring cup
- Baking pan
- 50 plates
- Potato peeler
- Fill a large pan with water.
- Clean and peel the potatoes, cut them in half and add them to the pan with water.
- Rinse and place the pan on the fire.
- Cook the potatoes for approximately 20 minutes on a medium – high flame.
- In a dry frying pan, roast the Italian mix light brown and place it on a plate.
- Cut the tomatoes into 6 pieces.
- Remove the water from pan and add 200 ml of milk to the potatoes.
- Mash the potatoes and mix in the spinach in 3 portions.
- Add milk until the stew gets a smooth
- Add a pinch of salt to the water of the potatoes, this helps with the taste.
- Contains: nuts and milk
- May contain: peanuts