Dutch Summer Stew (Zomerhutspot)

Since we in the middle of a (very hot) summer, I can imagine you don't really crave a traditional stew like boerenkool or zuurkool. Luckily, there are ways to create this typical winter meal into a summer dish, by changing the ingredients.




Serves 4 persons
1 kg potatoes, peeled
50 gram butter
2 onions, diced
10 large carrots, washed and sliced
1 clove of garlic
1 tbsp of curry powder
3 spring onions, cut


Boil the potatoes in water with some salt untik done in about 20 minutes. In the meantime, heat the butter and glaze the cut onions. After 5 minutes, add the carrot slices. Add the crushed garlic and the curry powder. Allow to cook for about 10 minutes on a low heat. Then, add the spring onions.

Pour down the potaties and mash into a puree. Blend in the carrot mixture. Use salt, pepper, and extra curry powder to your taste. Enjoy!