Humble yet Nutricious: guide to dutch cooking

Dutch traditional cuisine isn't famous for its exquisite sauces or for its' superb ingredients. In fact it isn't famous at all. It is best know for it's one-pan-dishes and use of mashed potatoes in stamppot. It originates from peasants who had to work the on land all day long. This required highly nutrient meals so the, very cheap, potatoe was the logical choice. In times before the potatoe we used all sorts of turnips. Herbs and spices aren't used much simply because they don't grow so well in our climate.

The dutch kitchen is the only european kitchen with a big focus on eating vegetables. Meat has also been very important in our food culture: Rookworst (smoked sausaage), meatballs and the one of the few things we have in common with the french: we eat organs ! (although this tradition is fading).

In the coming weeks elgeffe will feature some traditional dutch recipes, under the label dutch cooking.