Hutspot (Carrot Potato puree) with Sauteed onions

When I started this blog a few months ago I thought it would be an easy extension to my cooking. Cook, make a picture, write a post. Hardly costs more time than only cooking. But that is not true. My camera is not that good, so I try to make the best of it which may take some time. And then I have to write a post. Although I am fluent in English it is not my native language and especially with cooking terms, I have often no clue how to say it.
Currently I am already close to my exam week which also means that there is not much time for cooking. But I promise to do better and post at least weekly again!
This recipe is perfect for my exam week, because I can make a lot of it and freeze it. Microwave meal and homemade cooking in one! It is a typical dutch recipe. We love to mash potatoes together with a large variety of vegetables (kale, endive, sauerkraut). We call those dishes stamppot (literally mash pot or something) and they are perfect, easy-to-make winterdishes. And I made this typical dish with a little twist of my own!

Ingredients (4 persons)

500 g carrots, sliced
500 g potatoes, cut into cubes
20 g butter
4 onions, cut into rings
sprig of thyme
1 bay leaf
1 tbsp balsamic vinegar
olive oil
salt, pepper

Put the carrots and potatoes in a large pan of water. Add salt generously and bring to the boil and let it boil until they are done; about 20 minutes.
In the meantime, heat olive oil in a baking pan, about 4 tbsp. Add onions, thyme and bay leaf. Let it bake on medium to low heat for about 20 minutes. They should be brown, but still soft. Turn off heat and add the balsamic vinegar.
Drain the potatoes and carrots and save some of the water. Add the butter and mash the potatoes and carrots together. Add water until you have a nice moist puree. Add the sauteed onions and pepper and salt to taste.

Serve the pork cutlet or nice slice of bacon. Smakelijk eten!