Sold out
Jacob Hooy Mashed Carrot and Onion Spice Mix Ground 250.00 Grams
Jacob Hooy Mashed Carrot and Onion Spice Mix Ground 250.00 Grams
Regular price
€11,00
Sale price
€11,00
Regular price
€11,00
Tax included.
Shipping calculated at checkout.
Out of stock
Jacob Hooy Hutspot Spices, ground
Jacob Hooy Hutspot Spices, ground
Ingredients
Thyme, allspice, caraway seeds, bay leaf, fennel seeds, dill tops, parsley leaf, turmeric, coriander seeds, black pepper, cayenne pepper, fenugreek, cumin, cloves, ginger, MUSTARD flour, dill seeds, rosemary, galangal root.
Instructions
Recipe for 4 people: peel 1.5 kg of potatoes and cut them into quarters. Clean 500 grams of carrots and cut them lengthwise into thin strips. Put the potatoes and carrots in a pot of water and add some bouillon powder, bring to a boil and let them cook with a lid on the pot for 20 minutes. Meanwhile, peel the onions, chop them coarsely and add them to the carrots and potatoes in the pan. Turn up the heat until everything boils well again and let the hutspot continue to cook until the potatoes are done. Check if the potatoes are cooked when the timer goes off. Drain the excess cooking liquid and save a little if no milk is used later. Note: let the hutspot drain well, otherwise it will become soup instead of mashed potatoes. Place the pan on a low heat. First stir 1 or 2 tablespoons of butter or margarine through the hutspot and then (if necessary) add some milk or cooking liquid until the mashed potatoes are nice and creamy. Heat the hutspot thoroughly and season it with the hutspot spices, pepper and salt.
May contain
mustard
Storage advice
Store in a dry, cool and dark place.
Responsible for marketing
Jacob Hooy & Co. -1-
Jacob Hooy Hutspot Spices, ground
Ingredients
Thyme, allspice, caraway seeds, bay leaf, fennel seeds, dill tops, parsley leaf, turmeric, coriander seeds, black pepper, cayenne pepper, fenugreek, cumin, cloves, ginger, MUSTARD flour, dill seeds, rosemary, galangal root.
Instructions
Recipe for 4 people: peel 1.5 kg of potatoes and cut them into quarters. Clean 500 grams of carrots and cut them lengthwise into thin strips. Put the potatoes and carrots in a pot of water and add some bouillon powder, bring to a boil and let them cook with a lid on the pot for 20 minutes. Meanwhile, peel the onions, chop them coarsely and add them to the carrots and potatoes in the pan. Turn up the heat until everything boils well again and let the hutspot continue to cook until the potatoes are done. Check if the potatoes are cooked when the timer goes off. Drain the excess cooking liquid and save a little if no milk is used later. Note: let the hutspot drain well, otherwise it will become soup instead of mashed potatoes. Place the pan on a low heat. First stir 1 or 2 tablespoons of butter or margarine through the hutspot and then (if necessary) add some milk or cooking liquid until the mashed potatoes are nice and creamy. Heat the hutspot thoroughly and season it with the hutspot spices, pepper and salt.
May contain
mustard
Storage advice
Store in a dry, cool and dark place.
Responsible for marketing
Jacob Hooy & Co. -1-
