Netherlands
4 topics — topics in this category.
Stamppot
Holland's winter mash: potatoes crushed with kale, carrots or sauerkraut, crowned with a juicy smoked sausage and a pool of gravy. Ingredients: floury potatoes, curly kale (boerenkool), carrots and onions (for hutspot),…
Stroopwafel
Two thin waffles fused by cinnamon syrup: Gouda's sweet disc, made to be rested over a hot coffee cup so the centre turns molten. Ingredients: flour, yeast, butter, sugar, eggs, cinnamon, salt (dough); syrup filling: tre…
Bitterballen
The Dutch pub's beloved croquette-ball: a thick beef ragout chilled, crumbed and fried, eaten dangerously hot with mustard and beer. Ingredients: beef or veal, beef stock, butter, flour, onion, parsley, nutmeg, Worcester…
Erwtensoep
Snert: the pea soup so thick a spoon stands up in it, simmered with smoked meats and eaten after skating on frozen canals. Ingredients: split peas, pork shoulder or trotter, smoked bacon, rookworst, leeks, celery, celeri…
World Cuisines
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