Potato puree with carrot and onion


Complete recipe
Although it may seem that the recipe for mashed potatoes with carrots and onions is something common and traditional in many countries, the truth is that it comes mainly from the Netherlands. Mashed potatoes with carrots and onions is a very simple Dutch recipe to make, since it consists of few ingredients, as well as being very common in anyone’s diet.

Today at Bekia we want to tell you about this Dutch recipe so rich in both flavor and nutrients. But before we tell you about the ingredients and the preparation process, we are going to give you some information about its history and how it became one of the key dishes of Dutch gastronomy.
The Dutch city of Leiden is undoubtedly the beginning of the history of this Dutch recipe, a city that has an important historical footprint since it was the place where the Spanish were defeated back in the year 1574. Since then, every 3 of October, the Dutch celebrate this fact by eating a good plate of mashed potatoes with carrots and onions, better known as a hotspot. Another dish of Dutch gastronomy made with puree is known as Boerenkool.

Subsequently, this hotspot, which is also usually accompanied by stewed beef, has become popular not only in Holland but in many other parts of the world with really cold weather periods.

preparation of the recipe
The first step in the preparation of this Dutch recipe will be the preparation of the sauce or accompaniment to our puree. For this, we will put the water in a saucepan or pot where we can heat it. To the water, we will add the ½ cubed of cow broth and stir until it has dissolved. Later we will add the bay leaf and the pepper, and we will simmer for about 90 minutes.

When this time has passed and our sauce has taken on the flavor of the ingredients that we have added, we will remove the bay leaf and the pepper and add the tablespoon of flour dissolved in water. Little by little, we will raise the fire until we see how the sauce begins to thicken.

Meanwhile, we will put the potatoes in another casserole to boil and cover them with water. Just on top of these potatoes, we will put the carrots and onions. To this, we will add the salt and cover it so that everything is cooked correctly. Thus, when it begins to boil, we will lower the heat and cook a little more, approximately for about 20 minutes, until the potatoes are well done.
Once we have all the previous steps completed, we will only have to crush the mass of the potatoes, carrots, and onions until we obtain a thick puree. If we see that it has been too thick, we can always add a little of the liquid of the cooking to make it a little juicier.

Finally, we will add the sauce that we mainly make and add salt and pepper to taste and we will have our quintessential Dutch recipe made.


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