Place carrots, potatoes and onions in the COMBEKK Dutch Oven covered with vegetable stock. Put the lid on and cook for 35 to 40 minutes, until the vegetables are soft.
2. Making the Hutspot
With a potato masher, mash the mixture with butter and salt in the COMBEKK Dutch Oven to make the Hutspot texture. Don't mash it all the way, it can stay chunky. Before serving stir in the Gouda Cheese and some pepper.