Dutch-inspired smashed potato-carrot and onion hutspot

 

This story is about potatoes. Actually, it’s about onions and carrots as well. I won’t write about how potatoes traveled across continents over the centuries, or even about how many different kinds of potato are cultivated where I live in the Netherlands — this despite the fact that I believe that culinary history is as fascinating as the most thrilling plot to a novel.

My narrative will lead to the recipe for a bowl of superbly simple mashed root vegetables. This humble, crumbly, creamy one-pan dinner is an icon in the country I live in. It goes by the name of hutspot (which literally translated means a hodge podge or a mishmash). The term refers to the technique of mixing things together in a pot, not necessarily or exclusively to the ever-popular trio of onions, carrots and potatoes.

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Zucchini soup

Some dishes are not made up of exactly measured ingredients because the recipe is an intuitive part of family history.  Certain foods define a mood or trace memories shared. In my family zucchini soup is the definitive comfort food.  It is not just a simple, thick Italian vegetable soup.  It is the soup served at family get togethers. It’s fragrance serves as an unconscious reminder of the good life in Italy, of camping trips and of the entire family talking at the dinner table. It is one of the foods we always asked my Mom to make.

The following recipe is a guideline and is more about proportions than exact quantities. The key to its comfort lies in the balance between the vegetables and potatoes. The soup can be modified as long as the ingredients stay simple and fresh. It is also interesting to note that even the vegetable peels are used to flavor the soup. Choose vegetables fresh from your own garden or from a local organic farmer if at all possible.

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