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Hutspot (Dutch Carrot, Potatoes, and Onions) with Sauerkraut

2 lbs Harvest Haven carrots, peeled and cut into small chunks

2 lbs Harvest Haven yellow onions, diced

2 lbs Harvest Haven Butterball potatoes, peeled and cut into quarters

2 tbsp butter

1/2 tsp salt

Place carrots and onions into a large pot. Cover with 2 cups water and cook 35 to 40 minutes, until onions and carrots are soft.

Drain and reserve cooking liquid. Set cooked carrots and onions aside.

Boil potatoes in the same cooking liquid, cooking them until they fall apart.

Mash potatoes with carrots and onions. Stir in butter and salt.

Serving with sausage and sauerkraut. 

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