Recipe courtesy of Hotel Die Port van Cleve
Recipe courtesy of Hotel Die Port van Cleve
Show:
The Galloping Gourmet
Episode:
Hutspot mit Klapstuk
Hutspot Mit Klapstuk
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- Level: Easy
- Total: 3 hr 40 min
- Prep: 40 min
- Cook: 3 hr
- Yield: 6 large servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 916
- Total Fat
- 50 g
- Saturated Fat
- 21 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 13 g
- Sugar
- 13 g
- Protein
- 42 g
- Cholesterol
- 163 mg
- Sodium
- 2888 mg
A famous Dutch dish of meat and potatoes.
- Level: Easy
- Total: 3 hr 40 min
- Prep: 40 min
- Cook: 3 hr
- Yield: 6 large servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 916
- Total Fat
- 50 g
- Saturated Fat
- 21 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 13 g
- Sugar
- 13 g
- Protein
- 42 g
- Cholesterol
- 163 mg
- Sodium
- 2888 mg
Ingredients
Directions
- Heat a serving platter in the warming oven. Place the corned beef into cold water and bring to the boil. Reduce heat to a simmer and cook for about 2 hours, turning occasionally. Place the vegetables in a big pan - first the potatoes - season - then the carrots - season - and then the onions, then cover with water. Cook until tender - approximately 1 hour. Strain the cooked vegetables and roughly mash them. Add the 1/2 cup of butter to make them rich and creamy. Drain the meat and slice it thinly. Spoon the vegetables (hutspot) on the heated serving platter and lay the sliced meat klapstuk over them.
