From stroopwafels, poffertjes, licorice and herring bites to tompoes, bitterballen, oliebollen and cheese. Each and every one delicious, typically Dutch food. But what are the Dutch truly crazy about? Hollandse pot! Nothing is of course nicer than warming up in winter with a flavorful stamppot. Now the temperatures are dropping, it’s high time to inspire you with typically Dutch dishes, such as stamppot, pea soup, hutspot and hete bliksem so you can surprise yourself (and your dinner guests) with this delicious winter fare!
Cooking Hollandse pot
Mashing, we Dutch love it. Research shows that three quarters of the Dutch regularly put a stamppot on the table in winter. More than half even several times a week! Stamppot is made based on potatoes and vegetables. A golden duo with which you can of course vary a lot, as you will soon discover in our list of typical Dutch dishes.
DUTCH STAMPPOTS
As soon as the winter coat comes out of the closet and frost flowers appear on the window, you know: it’s time for stamppot. There’s no better feeling than making your way home on a bleak winter day while a plate of (heart)warming stamppot is waiting for you. To give you new inspiration we share our Old-Dutch winter favorites:
1. KALE STAMPPOT
We kick off the list with a real Dutch classic: stamppot boerenkool (kale stamppot)! Did you know this is the most eaten stamppot in the Netherlands? The ultimate Hollandse kost consists of floury potatoes, kale, a splash of milk, bacon bits and yes: a smoked sausage. A little bit of mustard on the side, et voilà, you have a delicious Dutch dish! Tip: eat kale after the first night frost. That would be the tastiest moment to serve this stamppot; kale produces extra sugars because of the cold.
2. HETE BLIKSEM
A favorite for many: hete bliksem. This typically Dutch stamppot owes its name to the apples used that release moisture and keep the stamppot warm. The starring roles in this stamppot: floury potatoes, tart AND sweet apples and onions. To give this delicious winter stamppot extra flavor, add a knob of butter, a pinch of cinnamon, pepper and salt.
3. SAUERKRAUT STAMPPOT
Stamppot sauerkraut. You hate it, or you love it. We are more than happy to put a creamy stamppot on the table – preferably like grandmother used to make it. Requirements: floury potatoes, sauerkraut, a splash of milk, bacon bits, smoked sausage, a dollop of mustard, pepper and clove. Need more inspiration? Nice herbs to add to this stamppot are bay leaf, thyme, garlic and curry. And for all sauerkraut-haters: did you know sauerkraut stamppot has claimed spot #3 of ‘most eaten stamppots in the Netherlands’?
4. PEA SOUP
When you think of pea soup, you quickly think of skating, a snowball fight and the New Year’s dive. Pea soup is a hearty soup made from split peas. So hearty that your spoon stands upright in the soup. And for all connoisseurs: pea soup is not snert. To make snert you first add pork and bacon and let it sit for at least one night. That way all the flavors penetrate the soup even better.
5. ENDIVE STAMPPOT
Warm up this winter with a delicious endive stamppot; an all-time favourite. The tip to give raw-endive stamppot a great taste? Add the right herbs and spices! Endive’s flavor is fairly flat and neutral. Herbs and spices that are perfect with the stamppot are mustard or mustard seed, garam masala powder, pepper and of course: nutmeg! Because of the warm, slightly spicy taste the hutspot suddenly becomes a lot tastier. Don’t add too much, because it can quickly dominate.
>> Psst: fancy a tasty stamppot recipe? Try this stamppot with smoked salmon!
6. HUTSPOT
On a cold winter day nothing beats a delicious hutspot. Hutspot is, after kale stamppot, the most eaten old-Dutch comfort food. The only things you need? Potatoes, carrots, onions and warm milk to make it extra creamy. The secret ingredient of hutspot, however, is the herbs. Hutspot can indeed be much more exciting than just adding a bay leaf to the cooking water. Especially nutmeg is indispensable in hutspot. But these herbs are also lovely to add: turmeric, garlic powder, paprika powder, tarragon and clove. Tip: don’t put the herbs on the table, but add them before you start mashing. That way the herbs can blend well with your dish.
Oh, and one more thing. Hutspot is not a stamppot – you only need to toss the ingredients, not mash them.
7. HACHEE
Hachee, a traditional stew, is a typically Dutch dish! Hachee is prepared based on beef, fish and vegetables and is often served with red cabbage and potatoes. The word Hachee derives from the French word ‘hacher’, which means to chop.
8. BRUSSELS SPROUTS
The sprout. It is a notorious vegetable. This winter vegetable from the Dutch kitchen is packed with vitamin C and pairs well with feta and pine nuts. Many Dutch dishes are made with Brussels sprouts. How about oven-roasted sprouts with cheese and bacon bits? Or sprouts stamppot with walnuts? Or for example a delicious casserole with sprouts and meatballs, mashed potatoes and a bit of grated cheese?
Perfect herbs for stamppot
So, fully inspired by all the winter stamppots? Time to dive into the kitchen! The recipe for an extremely successful stamppot? Those are the special stamppot herbs with which you can instantly elevate your stamppot! This herb mix contains among other things lemon, fennel seed and parsley that give a lovely fresh note to your stamppot. The turmeric, pepper and clove give your stamppot a light, subtle kick. Mace, bay leaf and nutmeg provide a familiar flavor. So, grab your masher, time to make a delicious endive stamppot, hutspot or kale stamppot!
