Go Dutch On These Recipes

With late fall and winter quickly approaching, it’s time to find hearty recipes to make throughout the cold months ahead. These traditional Dutch recipes will do just that!

Erwtensoep

Erwtensoep is essentially a thick pea soup made with split green peas, celery, onions, leeks, carrots, and potatoes. For extra flavor, smoked sausage, smoked bacon, cheese, and butter are added when the soup is served.

Pannenkoeken

Pannenkoeken are hearty pancakes that can be eaten in sweet or savory contexts. Popular savory toppings include bacon, salmon, and cheese while popular sweet toppings include powdered sugar, chocolate, and Stroop (the treacle syrup famous in Stroop waffles).

Poffertjes

If pannenkoeken seem too heavy, try poffertjes! Poffertjes are small yeasted pancakes that are cooked in a half-sphere mold and turned throughout once in the cooking process so that they are slightly rounded on both sides. Traditional toppings include Stroop, powdered sugar, and butter.

Stamppot

Stamppot translates directly to “mash pot” and is a dish aptly made from mashing potatoes with various vegetables such as kale, sauerkraut, onions, carrots, or endive. The mash is then served with smoked sausage and gravy.

Hutspot

Similar to stamppot, hutspot comes together with potatoes, onions, and carrots mashed together. Traditionally, the winterpeen carrot (winter carrot) is the variety of choice as it gives the dish a sweeter flavor. If you can’t find winterpeen carrots, regular or rainbow carrots will do! Serve the hutspot with braised beef, smoked sausage, or meatballs.

Hachée

To make hachée, you’ll chop beef and onions and cook them together until the onions caramelize and both become tender and flavorful. The dish is also served with a thick gravy to make it reminiscent of a stew.

Boterkoek

Boterkoek is just what it sounds like – butter cake! This dense cake is made with butter, sugar, flour, eggs, vanilla, and lemon zest and is very similar in taste and texture to American pound cake. A popular variety of boterkoek includes adding almond paste for extra flavor.

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Appeltaart

Did you know that the first printed cookbook from 1514 contained a recipe for appeltaart, a deep-dish apple pie. In appeltaart, the apples are mixed with sugar, cinnamon, lemon juice, and sometimes raisins or currants.