Today, we’re cooking dishes from the heart of the Netherlands—hearty, warming, and incredibly cozy. These recipes are passed down through generations and embody the spirit of Dutch cuisine: simplicity, naturalness, and maximum flavor.
🥔 Stamppot
A classic Dutch dish—mashed potatoes with cabbage, enriched with butter and served with smoked sausage. It’s a filling, creamy mass with the delicate texture of cabbage and the rich taste of smoked meats.
Ingredients:
• Potatoes — 1 kg
• Kale (or savoy cabbage) — 500 g
• Smoked sausage (rookworst or cervelat) — 400 g
• Butter — 80 g
• Milk — 100 ml
• Yellow onion — 2 medium
• Salt — to taste
• Black pepper — to taste
• Nutmeg — a pinch
Instructions:
Step 1. Peel the potatoes and cut them into 3–4 cm cubes for even cooking. Place in a pot and cover with cold water so it rises 2 cm above the potatoes. Add a teaspoon of salt. Bring to a boil over high heat, then reduce to medium and cook for 15–18 minutes. The potatoes are done when they’re easily pierced with a fork but still hold their shape and don’t fall apart.
Step 2. While the potatoes cook, prepare the cabbage. If using kale, remove the tough stems and roughly chop the leaves (3–4 cm pieces). For savoy cabbage, shred into 1 cm strips. Peel the onions and slice into thin half-rings (2–3 mm thick). In a pan, melt 20 g of butter over medium heat, add the onions, and sauté for 5–7 minutes, stirring, until soft and lightly golden. The onions should turn translucent and fragrant, with no dark, burnt spots.
Step 3. Add the cabbage to the onions in the pan and stir. Pour in 50 ml of water, cover, and simmer over medium heat for 10–12 minutes for kale (or 7–8 minutes for savoy). The cabbage should soften but retain its bright color and slight texture—don’t let it turn to mush. Stir occasionally. The cabbage is done when it’s easily pierced with a fork and has a rich aroma.
Step 4. Poke the smoked sausage with a fork in several places (3–4 punctures along its length) to prevent it from bursting during cooking. Place in a pot of boiling water and simmer over low heat for 10–12 minutes. The sausage is ready when it’s firm to the touch, hot throughout, and fat glistens on the surface. Remove and keep warm.
Step 5. Drain the cooked potatoes completely, then return the pot to the turned-off (but still warm) burner for 30–60 seconds to evaporate any residual moisture. This will make the mash thicker and creamier. Mash the potatoes with a potato masher until they form a coarse purée with small lumps—stamppot shouldn’t be perfectly smooth; texture is welcome.
Step 6. Add the remaining 60 g of butter (cut into cubes) and warm milk to the potatoes. Stir until smooth. The butter should fully melt, and the mash should turn creamy and glossy. Add the sautéed cabbage and onions, mixing with broad strokes so the cabbage distributes evenly but doesn’t turn to paste. Season with salt, pepper, and a pinch of nutmeg. Taste and adjust the seasoning.
Step 7. Pile the stamppot onto plates, forming a small well in the center. Slice the sausage into thick rounds (2–3 cm) and place on top of the stamppot or beside it. Add a pat of butter to the well—it will melt into a glossy pool. Serve immediately while hot. Stamppot is ready when it has a thick, creamy consistency, a bright cabbage-and-butter aroma, and the sausage is hot and juicy.
💡 Fact: Stamppot is a symbol of Dutch winter and national character. It’s believed the dish originated after the lifting of the Spanish siege of Leiden in 1574, when starving residents found an abandoned enemy pot of stewed cabbage and meat.
🥕 Hutspot
A traditional Dutch stew of potatoes, carrots, and onions, transformed into a tender mash with butter. The dish has a bright orange hue, a slightly sweet carrot flavor, and is served with braised beef or brisket.
Ingredients:
• Potatoes — 800 g
• Carrots — 600 g
• Yellow onion — 3 large
• Beef brisket (or braised beef) — 600 g
• Butter — 70 g
• Milk — 80 ml
• Bay leaves — 2
• Whole allspice — 5–6
• Salt — to taste
• Freshly ground black pepper — to taste
• Fresh parsley — a small bunch (for garnish)
Instructions:
Step 1. Cut the beef brisket into large chunks (about 5×5 cm) so the meat doesn’t fall apart during long cooking. Place in a pot and cover with cold water so it rises 3–4 cm above the meat. Add the bay leaves, allspice, and a teaspoon of salt. Bring to a boil over high heat, then skim off the foam with a slotted spoon—this will make the broth clear and clean. Reduce the heat to low, cover, and simmer for 2–2.5 hours. The meat is done when it easily separates into fibers with a fork and has a tender texture. Remove the meat, strain the broth, and reserve 200 ml for the mash.
Step 2. Peel the potatoes and cut into 3 cm cubes. Peel the carrots and slice into 1.5–2 cm rounds—this ensures they cook at the same rate as the potatoes. Peel the onions and quarter them (each onion into 4 pieces). Large cuts are key: the vegetables should soften but not turn to mush prematurely.
Step 3. Place the potatoes, carrots, and onions in a large pot. Pour in the strained meat broth (200 ml) and add enough boiling water to cover the vegetables by 1 cm. Add about half a teaspoon of salt. Bring to a boil over high heat, then reduce to medium, cover, and cook for 20–25 minutes. The vegetables are done when both the potatoes and carrots are easily pierced with a fork, and the onions have softened completely, nearly falling apart.
Step 4. Drain almost all the liquid from the pot, leaving about 2–3 tablespoons at the bottom—this adds depth of flavor. Return the pot to the turned-off burner for a minute to evaporate excess moisture. Begin mashing the vegetables with a potato masher using broad strokes. Hutspot should be rustic, with visible carrot chunks—this isn’t a smooth purée but a country-style stew.
Step 5. Add the butter (cut into cubes) and warm milk. Continue mashing and stirring until the mixture is thick but creamy. The mass should be a bright orange color thanks to the carrots, with a pronounced onion aroma and a hint of sweetness. Season with freshly ground black pepper and salt if needed. Taste—the balance of carrot sweetness and saltiness should be harmonious.
Step 6. Shred the meat by hand or with two forks, removing large fat layers and gristle. If you like, you can lightly sear the shredded meat in a pan with a drop of oil for 2–3 minutes to develop a crust and richer flavor. The meat should be hot, aromatic, and easy to chew.
Step 7. Pile the hutspot onto a large serving platter or individual plates. Distribute the braised meat on top. Make a small well in the center of the mash and add a pat of butter—it will melt into an appetizing glossy pool. Sprinkle with finely chopped fresh parsley for brightness and freshness. Serve immediately while everything is hot. The dish is ready when it has a thick, creamy texture, a rich color, a pronounced carrot-and-onion aroma, and the meat is tender and juicy.
💡 Fact: Hutspot is inseparably linked to the history of Leiden’s liberation from the Spanish siege on October 3, 1574. According to legend, a boy found an abandoned Spanish pot of stewed vegetables—carrots, onions, and parsnips. Since then, October 3 has been celebrated in Leiden as Liberation Day, and hutspot has become a symbol of victory and national pride in the Netherlands.