WE MADE DUTCH WINTER COMFORT FOOD (netherlands food tour)

[@frisos3944]

You’re becoming more Dutch than us 😂! The kale flavor was gone because you immersed it in boiling water. Try this: potatoes in a big pot, water until just submerged. Kale on top and the rookworst on top of that. Cook for 20 minutes. This way the kale and the rookworst are steamed. Way more flavor on both. Try frying some smoked bacon cubes to add to the boerenkool. Did you have stoofpeertjes for dessert already?

[@lauwie7610]

this and also add the whole bag of kale not just a portion. no need to stir either.

[@mnqblmmrt]

was gonna be my comment add way more kale @@lauwie7610

[@mirrrie]

With a spoon of mustard in the cooking water it's even better

[@marjansmit4205]

You need to taste stamppot bruine bonen (1/3 potatoes 2/3 bruine bonen) In Groningen we call it "stopvaarf" (putty) And eat it with a meatball. And try bruine bonensoep

[@Perriax]

Everything you guys made looked very authentically Dutch! I'm very proud of ya'll 🧑‍🍳

[@deetgeluid]

One thing you need to eat wich Hachee, is braised red cabbage with apple.❤

[@b.anoniem9007]

Why do Dutch people think you ought to eat red cabbage with hachee. It's also good with rice and broccoli.

[@EdwinHofstra]

Red cabbage with cloves and apples. 😊

[@MOBY5185]

Trust us , you need the red cabbage .

[@Y0Da77]

@b.anoniem9007 Because that's the traditional Dutch way to eat it, and that's what this video is about. I'm sure though that with rice and broccoli tastes nice also. 😋

[@LogiForce86]

I don't like the sweetness of apple in my red cabbage but need my cloves and laurel leaves.

[@casperrozenboom6408]

You should try a slice of roggebrood met spek next time you eat split pea soup. Everything you made looks very delicious!

[@nurjahanparent6654]

For cheese fondue use Gruyere and Emmentaler and 1 other to your liking. Rub your pan with a few garlic cloves, add white wine and then slowly add the grated cheese… should become a liquid cheesy soup. To bind it, add a bit maizena mixed with water (just a littlebit), and just before serving add a splash of Kirsch or pear liquor.

[@nurjahanparent6654]

Forgot to mention. Leave the garlic cloves in the wine etc. They become soft and sweet when everything is cooked and you dip your bread pieces in it

[@marcoj1290]

Couldn't have said it better.

[@bartw8931]

For long cook meat you don’t take biefstuk, you take hachee meat or runderlappen, (cheaper) parts of the cow that need more time to become tender, for the rest: great video!

[@KamiDaimou]

Yeah definitely use a cheaper cut of meat for this, like a chuck roast or "sukade" (which I think is beef shoulder). What also really works well is to add some brown ale, brown sugar and some peperkoek (dutch gingerbread, but less ginger-y). This is a variant that you would see in Limburg and the Flemish part of Belgium.

[@jolanda.c]

In Limburg we add vinegar, peperkoek and appelstroop. We call it Zuurvlees. With french fries and mayo it is haven.

[@marcelrombouts8607]

Gravy volcano!! Now that's what I call "inburgeren". A tip for your next stamppot (with andijvie/endive perhaps): mix in some crunchy bacon bits. As for desert... there is a Dutch staple you're yet to try: Mona pudding. 1. Remove lid. 2 Turn upside down on plate 3. Remove the sticker on the bottom to let the air in.

[@buncharted]

thank you for the tip! we’ve been eyeing this at the grocery store for a while now 😋

[@marcelrombouts8607]

@@buncharted The Dutch word for dessert is "toetje" (toochuh).

[@blinkachu5275]

My favorite is Rauwe Andijve Stampot. Basically, you cook potatoes and fry some bacon bits, then add raw Endive and the fried bacon bits when the potatoes are done, and mash it all together to make a stampot a la the kale one you had earlier.

[@tns5044]

Agree, my favourite too. Boerenkool comes a close second

[@MB-co6qj]

Yes fav! And with the boerenkoolstamppot, use a bit of pickling liquid from the little onions or gherkins 🤩

[@PatQuakernaat]

Rauwe andijvie is by far the best stamppot there is and can be eaten with spekjes and gravy. We typically eat it with a metball.

[@fritsdaalmans5589]

Mind that because the andijvie is raw, it goes off much quicker. You'll have to eat it in one or two days at the most. So you can't make a big pan to last you 3 days.

[@Makaveli13Xroy]

Heerlijk hoor Kiriko ! XD

[@fiefvanrossem227]

🇨🇦 I'm a Canadian kid from immigrant Dutch parents and all of what you made is standard for our Canadian winter meals (stampot - correct pronunciation would be stumpot, as in dumb) is a regular rotation for us - even my married brothers make it for their families. Hachee is my favorite! Well Done you two 😋‼️

[@jeffafa3096]

I love the Dutch winter dishes! The stamppots and soups are soo rich in flavour and very filling, it's always soooo good! It's sad that there aren't that many restaurants serving typical Dutch winter dishes during these months, because a well-made stamppot is amazing!

[@buncharted]

i agree! but i am looking forward to trying the hema erwtensoep at some point soon 😋

[@EdwinHofstra]

You can probably get at least some of them from a traiteur (pimped-up butcher's). In the winter even snackbars sell snert.

[@truusjenskens8485]

and they are also very healthy if you don't eat too many potatoes.

[@nout1972]

Many people call Dutch food bland, yes it is plain and simple, but with lots of flavor. I always make my hachee with some peperkoek/ontbijtkoek added, it makes the sauce a bit thicker and a bit sweeter. You can also add some appelstroop and then it becomes more like zuurvlees (a stew from Limburg). With hutspot I caramelize the onions in butter and add some ketjap manis to it, then mix it with the cooked carrots and potatoes.

[@OP-1000]

People who say that usual douse their food in hot sauce.

[@tb_88]

I would love to see you guys eat “Stoofpeertjes”. It’s my favorite dessert/food!

[@a.vonende7885]

Zuurkool stamppot is my favorite. Also Balkenbrei. It’s a kind of dough filed with leftover pieces of meat and fat from a pig. You slice it up and fry it in bacongrease or lard.

[@Paragon643]

and eat it together with baked apple and sprinkle over some sugar

[@fritsdaalmans5589]

It's funny how food that is so nasty you wouldn't want to feed it to a dog, ends up called a "regional culinary specialty" a century later. Like Balkenbrei from Brabant, or Zure Zult.

[@Paragon643]

@@fritsdaalmans5589 if balkenbrei ain't prepared well than it's not to great but when prepared well it's very tasty, at least the type we have in the south of Limburg. But same go's for like Limburgse stinkkaas, it's super tasty but it's not a flavour people are used to. Personally don't even really mind the smell cause it's linked to how it tastes in my brain which is positive for me at least

[@fritsdaalmans5589]

@@Paragon643 Haha I bought Limburger cheese once; I had to make my sandwich and eat it on the balcony, so that it would not stink out the house! Agree that it's super tasty!

[@BrazenNL]

Well done! The groentensoep looked amazing. One thing, though, canned whipped cream is a crime. It's so easy to make it fresh.

[@zonoskar]

The gravy from a Maggi packet is also a crime.

[@MarceldeJong]

Gotta start somewhere

[@rwiersema]

My mom usually makes a big (like 8 - 10 liters) pan of snert and then freezes it in (Tupperware) blocks so it lasts all winter. Also if you want another Dutch meal that's completely different from what you've tried so far you could try *"Kapucijners met spek"* it goes great with with piccalilli and zilveruitjes as well

[@itsalwayshalloweenexceptwh5118]

My mom does the same. Is kapucijners met spek the same as or similar to brown beans with spek (pork belly) and apples?

[@rwiersema]

@@itsalwayshalloweenexceptwh5118 The way my mom used to make it, similar yes (without the apple ofcourse 😁)

[@itsalwayshalloweenexceptwh5118]

@@rwiersema If you love cooked apples you should try brown beans with pork belly and apple (preferably goudreinetten)

[@PaulaBean]

I like the apple chunks for textural variety.

[@reindervantil2582]

Yeah, kapucijners oftewel grauwe erwten met spek en mayonaise

[@bridgetvogelgregory]

When my grandparents moved to the US, my Oma couldn’t find kale as readily. She used frozen spinach and broccoli but we didn’t eat it with gravy. Cooked the wurst steaming on top toward the end. Then she fried bacon and would sprinkle that (along with the drippings 😅) over. But absolutely favorite winter meal!

[@butenbremer1965]

I, as a German, grew up with Pea Soup, and it still is my most favorite winter dish of them all! There are tons of European recipes around on YT - just try them out, vou will love every single ofthem!

[@OsmosisHD]

You should really try 'Varkensrollade met stoofpeertjes' It's something my grandmother always made with Christmas. I love it The 'stoofpeertjes' you can buy them canned but I wouldn't do that. Make them yourself instead tastes much better!

[@EdwinHofstra]

...and some port. 😊 Stoofpeertjes is very slow cooking. Take the pot from the stove and place it on the radiator of your central heating, or go old school and put it in a hooikist (hay chest).

[@BierdopjeNL]

You can also ad bacon strips in about every stamppot. I also like to eat it with zilveruitjes and cucumber with pepper and salt with vinegar. I make the cucumber thing the night before I'm gonna eat it. I just put it in the fridge and let it marinate haha.

[@TP19091979]

Love your videos! Since you tried fondue, you must try the gourmet set (raclette), Dutch people looove to use the gourmet. It’s like a mini-grill where everyone grills/preps their own food. Super gezellig!

[@phronsiekeys]

the Dutch have meat and vegetables down! I have eaten all these things on visits there except fondue, and now I am craving stamppot. All these dishes are so easy to make too.

[@ElMariachi1337]

Michelle is a great cook, even though these seem like simple dishses, but getting the mash and the consistancy of the pea soup right and not too soaky on the first try is impressive. I personally add some pepper to my hutspot/boerenkool. And if you want to have a different boerenkool add some Paturain (French herbs cottage cheese) in the mix. Eet smakelijk!

[@UltimateSeduction]

Thank you for appreciating our winter foods ❤ Dank jullie wel for mingling in our national dishes.. Eet smakelijk x

[@3Srecruitment]

Geweldig dat jullie al die gerechten proberen! You probably eat more Dutch meals than most of the Nederlanders. Makes me hungry...👍🏻

[@Tantrum1701]

A few more great dishes: stamppot rauwe andijvie met grove rookworst, zuurkoolstamppot met klapstuk, etc., etc. It is very hard to name a real favorite, but if I have to pick one it would be split pea soup.

[@the_shiny_wartortle_8913]

Your Dutch cooking and your Dutch pronunciations are getting better and better and I found a nice video to watch so please continue making these types of videos.My favorite dish for the winter is: Brussels sprouts with mashed potatoes and stoofvlees. And a close second place goes to homemade pea soup by my mother and homemade pancakes that were also made by mine dear mother.

[@tns5044]

You made some VERY tasty looking meals, guys! This video got me all hungry...

[@CakeboyRiP]

Love the licence plate ❤

[@CakeboyRiP]

Oh and can i just say how much your Dutch is improving? Wow! You are improving so much

[@renevw5812]

And something to do and really really Dutch: Gourmetten. You can do this together, with friends or family. Everyone has its own little pan. If you eat meat, different small sizes of meat, some veggies, drinks, stokbrood and sausjes....you put it on the table, and everyone bakes its own food. Maybe a little music on the background and you will have a wonderful time... Super gezellig. Oh yeah, dont forget to put a window open.

[@Claudiaatje212]

Tip: add some vermicelli to your vegetable soup, and a few splashes of Maggi seasoning sauce before serving. You can also buy the vegetables ready-to-use in a bag in the cooling section, both coarse or finely chopped. For hachee, use chuck roast next time.

[@buncharted]

thanks! we’ve become kind of addicted to the maggi seasoning lately

[@yvonneS9901]

Respect/ head off for your cookery with the real Dutch winter meals 👍😋

[@Makaveli13Xroy]

AInt nothing like comin home in the cold winter to some homemade Andive Stamppot

[@Rayman9000]

I like that you used knolselderij (celeriac), I don't see it used often but it's a great vegetable because it's so starchy, really good to make thick pureed soups with too. I think it may have been used more in the past, like by our grandmothers.

[@IgorEngelen1974]

as long as you follow a few basic principles it's very hard to mess up a soup.

[@superdurt]

My absolute favourite is spruitjesstampot; it smells awful but tastes amazing!

[@adema1978]

Cook the Brussel Sprouts in herb bouillon and they taste great.

[@TheRealTMar]

I like how you made the soups from scratch. Using the seasoning blocks works well, but supermarkets also have bones available for making the broth from scratch too. :)

[@frankdriesen9419]

Greenpeasoup needs to be one day old in order to get full flavor. You nailed that.

[@gnomevoyeur]

I’m guessing the Santa’s horses idea is a bit of an oddity from translation. Here in Australia, carrots are often marketed to leave out for Santa’s reindeer at Christmas, even though it is the middle of summer and there isn’t a reindeer within 10 000 miles.

[@20kilovolt]

You missed one Savory at 12:29

[@buncharted]

hahahahaha dammit

[@20kilovolt]

🤣😂🤣😂

[@MartijnFrazer]

Super well done on cooking this, especially given it's your first try! Making it yourself is really the way to go. I mean, I get it, it's easy to pick it up ready-made from the store and heat it up, but in terms of taste nothing beats a home-cooked meal. And it's not *that* complicated to make, really.

[@liekerademakers4123]

As a Dutchie it can be difficult to find appreciation for our own cuisine - there are so many styles of food from all over the world represented in the Dutch culinary scene and only a handful of restaurants really showcasing what our own traditional food has to offer. We tend to make fun of ourselves for having bland or simple dishes, putting everything in the deep fryer, and eating boring AVG'tjes all winter. But you guys have done a great job trying out some staples and really cooking them well and enjoying them! Thanks for sharing your joy with the world - and for reminding me of how good stamppot actually is :) As some already mentioned, red cabbage with apple and spices goes really well with hachee or stoofvlees. You'll get like 8 portions out of one head of cabbage but luckily it keeps really well in the freezer (it becomes even better imo) so you can have backup veggies in stock throughout winter! For stamppot, I personally hate kale (honestly the flavour just makes me want to throw up), but andijvie and spinach as well as some lesser known, less bitter green leaf veggies (postelein, raapstelen...) tend to be good replacements. You should try adding some mustard to the boerenkoolstamppot (mixed into the mash or just on the side like the piccalilly in this video); it really enhances the flavours imo. My favourite stamppot is hete bliksem: cook & mash apple with the potatoes, fry off some bacon cubes to put on top, and fry some apple with a lot of butter, some honey and/or sugar (and for some extra flavour you can even add appelstroop), and some cinnamon (it tastes like the filling of an apple turnover). The combination of the sweet, spiced, syrupy apple with crispy, salty, smoky bacon on top of that simple potato and apple base is surprisingly good (and you'll often see similar combinations at pancake restaurants, by the way!). Also great if you don't want to eat a lot of meat since it only has a little bit of bacon, no sausage or anything. Oh, and if you go to a cheese shop, you can ask for a fondue mix and they'll find you a mix of cheeses that work really well in fondue, which they can even machine-grate for you. Makes for next-level home fondueing. PS I've been binging your videos and it's really been a pleasure to follow along with your journey. You've shown me places that I've never been to and inspired me to see more of what my country has to offer, and at the same time your videos have brought me joy about things that I'm very familiar with, but didn't think to appreciate. So thank you for your wonderful work on this channel!!

[@Rimpelmans]

I prefer homemade meatballs with my hutspot, mostly because you can add butter and water to them and let them slowly simmer so you get a really nice gravy that goes really well with the hutspot. This looks lightyears better than your first attempt at making boerenkool, glad you are using a stamper now.

[@j.vanderson6239]

You nailed the erwtensoep. Forget the pack. Make it fresh and leave it for a day to merge the flavors

[@marky046]

Watching you guys make, taste and LOVE this just gives me butterflies in my stomach somehow. :D So adorable!

[@betsytb694]

Hi, I'm watching your video while I eat. And I'm so glad I'm eating because otherwise I would have fainted from hunger to see all that delicious food that you prepared yourself. I only have 2 small notes. When you make stampot boerenkool (and other potato dishes) do not add much water. the potatoes should just not be covered. Because otherwise you will end up throwing away a lot of water that contains a lot of flavor. And you really need a lot more kale. I think you had a 250/300gr bag. Feel free to throw it all in! Hutspot is onion and winter carrot in equal parts. So 500g onion and 500g carrot. I personally think it tastes better if you braise the onion and carrot togeter in a separate pan with a little bit of water and a knob of butter. place on low heat and stir regularly and add moisture if necessary. This continues to simmer until the potatoes are ready (20 minutes). The advantage of this is that you do not throw away the flavor of the onions in the cooking water of the potato. And personally, when everything is mashed together, I throw a lot of white pepper on it and that I do also with de boerenkool. Eet smakelijk

[@buncharted]

these are very good tips!!! thank you!!

[@meikusje]

My favorite stamppot is hete bliksem (hot lightning)! It's potatoes, onion, and apples, and its name comes from the apple juices making it hotter than normal stamppot would be. The apple gives it a really nice tang and bit of a crunch. I think it's originally German, so it's more common around the Dutch/German border areas in the Netherlands.

[@TheRainbowCoach]

And in spring stamppot based on freshy cut turnip greens! Very lovely as well, old tradition within my family.

[@eddieburrelli]

A handful of small Brussels sprouts (halved or quartered) in the groentensoep elevates the dish tremenously.

[@fladder1]

Next time for the boerenkool met worst; during boiling add the cale on top, put the lid back and just let it boil until done. Then strain. Meanwhile, bake small bacon cubes until they get crunchy. Don't use butter, just add the rendered fat from the bacon and enough milk, and freshly ground pepper before mashing. As for condiments, I'd advice some mustard, vinegar, zilver uitjes and sweet /sour gherkins. Besides the jus.

[@martha1704]

For me it is raw endive stampot with bacon try it, you will love it !!

[@hopmanlisa]

My favorite food is actually boerenkool. I only learned recently that kale isn't that popular with most people 😂 Andijvie stamppot is also a really comforting mash to try. I believe they normally mix bacon in there, but as I am a vegetarian, I add vegetarian 'bacon'.

[@fritsdaalmans5589]

In neighbouring countries, they feed kale to the cows I believe :-D but it's really good, and healthy in winter. They eat it in Sweden as well and call it "grönkål" here. Same with capucijners; can't get it in the supermarket. Animal fodder. They have a very earthy taste, they're more like beans than like peas. I believe the English word is "cow peas". Many people nowadays don't appreciate andijvie or brussels sprouts, because they are slightly bitter vegetables. So it's an acquired taste.

[@marjansmit4205]

It is not likely they give kale to the cows, is not healthy for cows to eat kale it produces a lot of gas in the intestines...

[@maartenfisher6626]

tip. nextime throw the kale in the freezer for couple of days before making stampot... it taste better.

[@Nucleosynthese]

I’m Dutch, but not a stamppot guy. Your videos are the real comfort food 😅 😜

[@buncharted]

🥰🥰🥰

[@Sjiesjam]

You need to add some maizena to the fondue aka cornstarch.

[@thexintax]

Yes, great to see you two finally making these amazing foods yourself!

[@goudvismannetje]

Stamppot is not always with boerenkool, there are so many sorts of stamppots. I think the most popular so also the most known stamppot is the andijviestamppot. And even there you have different versions, the regular version and for example the raw andijvie version. But there are so many kinds of stamppots so you also have wortelstamppot it's almost the same as hutspot. It is called stamppot because you stamp the vegetables through the potatoes with the stamper. So basically every dish where you stamp vegetables through the potatoes you can call stamppot.

[@DeGraafPurmerend]

You need Enmenthaler and Gruyere cheese for fondue. And to bind the cheese, you need a little mix of Maizena and white wine. Pro tips: rub the pot with sluced garlic! Use plenty of garlic! And last but no least: a shooter of Kirsch keeps the cheese very light. The fondue becomes a timebomb.

[@markgroothuis8569]

I really love Hutspot - it's my fav. food. We used to make it from equel amount of carrots, unions and potatoes. My wife usually adds a bit of bouillon and some baked bacon at the end. Normally I have to force myself stopping for thirds, fourths ,,,,

[@EGO0808]

Wow! Really respect your Dutch cooking efforts, this is so cool. Somehwo your channel shows on my timeline and I got intrigued. Being a Dutchman, but living in tropical SE Asia in Kuala Lumpur, this is kind of weird, as we don’t feel any need to cook comforting winter food in the tropics, but highly entertaining. Keep up the Dutch ccoking, kook ze! Veel plezier!

[@irenevankoningsbruggen1801]

Next time you make kale stew and you get sausage at the Hema, get a bottle of Merlot red wine right away,..... test a bite of kale and immediately a sip of Merlot...... A super experience as if an angel was on your tongue... Good luck. gr Irene

[@hildevandingenen-md4jy]

Hete bliksem is one of my favorites. Bottom layer of hachee, middle layer of apple compot and top layer of mashed potato.

[@mjpeters2840]

I really love homemade beef ragout with cubes of bread❤❤

[@And.r.ew.90]

My absolute favorite is kale stamppot. But I prefer boiling the potatoes first and mash it with some milk, then mixing in raw kale together with a bunch of baked lardon. This together with gravy is the perfect comfort food for me 🤤

[@MrBielok]

Great you guys enjoyed the hotchpotch... Eh, hutspot 😊

[@Rimpelmans]

Erwtensoep is traditionally served with dark Frysian style rye bread (it usually comes in a plastic container in the supermarket) with butter and Katenspek. Katenspek is bacon that has already been boiled and smoked (so not raw!). It goes really well together in my opinion.

[@Moredhel83]

I LOVE roggebrood with a THICK layer of bread and katenspek

[@EdwinHofstra]

Also good with some really old cheese. 😜

[@deka331]

And if you have some leftover hutspot you can sautee it in some butter. That's my favorit way to eat hutspot.

[@robertderoode671]

Throw in some little mayo and salad sauche in jour "Stampot". Or some scoop of "Jus" if you serve it with meatballs, it makes it less dry and gives it a but more kicks to it.. Adding little blocks of pre-backed bacon is also a favorite (in combination with the scoops before) ;)

[@sanserof7]

As a Dutch person I hate most Dutch food but it's nice to see you guys being enthusiastic about it haha.

[@rredv]

I visited my parents in the netherlands last week, and had erwtensoep, wortelstampot and boerenkoolstampot. All my favourites. Also had some hachee, although not homemade that time.

[@percydevries]

Very authentic. Very good

[@LunaticNL89]

For the Stampots you can also try hutspot with Haché or try a with a meatbal and just some graving ;)

[@leonieportier3072]

Boerenkool met een gehaktbal jus en spekjes! Hutspot met een rookworst en jus

[@soepie17]

You can add the carrot with the potato to boil but with the 'boerenkool' you should wait a little and add it a few minutes before the potatoes are done...

[@patrickhendrikskingston9303]

Your snert actually looked even more delicious than the common snert and all of the rest of the dishes you nailed it too. Challenge accomplished 👍👍👍

[@mellepasveer6173]

Tip for cheese fondeu : first rub a clove of garlic in the pan ,than heet the wine but it can not boil it has to be 80celcius , then ad the cheese .stir regularly until smooth (if its going lumpy ad some wine)

[@PaulaBean]

Mashed potatoes with poached white fish on top, (poached in a sauce of butter, water and mustard).

[@almyrianna6956]

I miss the bacon in the stamppot and a good sized minced meatball at the hutspot, But what we do alot in the winter is Gourmetten in the winter, and yearly around some sort of cheese/saladspreads table with toast and stokbrood.

[@aphexart]

Hutsepot and other variations are so tasty and so easy to make, i love it... My favorite is carrots and bacon, drool! One of my favorite winterfoods is lentilsoup or spinach with fishsticks 😋

[@evelineg.1841]

You can (or even should) add 'spek' to the boerenkoolstampot! I love to add some mustard, too.

[@rensbuist]

Good to see you cook these meals yourself, 👨‍🍳👩‍🍳 always better than a tin

[@harrybruijs2614]

You can buy tins with carrots and peas. You can replace the winterwortelen in hutspot with it. By the way hutspot is eaten with draadjesvlees. Slow cooked runderlappen or riblappen. (Riblappen taste better because they are not that lean)

[@charlescorbee9498]

Tonight in the hotel I order as an entre “Erwtensoep with Katenspek” and as a main course “ A casserole with deer, wild boar and pheasant!

[@DaniëllaKL1970]

😋 Oh my that casserole, my dad was French we used to eat a lot of deer and boar.

[@Imranslimran]

Looks great guys!😁 im hungry now

[@pel666]

For me as a Dutchy this is one of your best video's, I have been mentioning stews a few times and you did it! Personally I like stew with meatballs and the fresh gravy from it but hey, I am proud of you guys! Hutspot is my favourite...raw Andive stew with baked bacon is a very close second, but please also try Hete Bliksem. I have said it before in previous videos and I have seen others have made this comment as well. It will blow your mind (it is made with apples, a very special and ancient dish). If you get that done...there is Pastinaak soep cooked in milk ;) One step at a time, love you guys! Oh yeah, one more addition...we in the Netherlands say 'Snert is goed als je lepel rechtop blijft staan'.

[@nannykleinlegtenberg8119]

Kalestamppot with rookworst en Amsterdamse unions. Hutspot with hachee is nice too.

[@QuartzNL]

By the way: celery root makes amazing mash. Just treat it like mashed potatoes, cook until soft, add butter and herbs, and mash. Thank me later.

[@MichelBaek]

Now i am hungry for erwtensoep (we also call it SNERT). Real erwtensoep has to be thick. No watery sh*t. All the comfort food you made is so freakin delicious. ❤❤❤

[@johannessugito1686]

It must be so thick that your soup ladle remains upright in the soup 😁

[@uomunumerous2350]

@@johannessugito1686 Nehh not THAT thick. But I speak for myself of course 🙂

[@johannessugito1686]

@@uomunumerous2350 ask an older Dutch person and he/she will say "de soeplepel moet rechtop staan", the soup ladle must stand right up.

[@uomunumerous2350]

@@johannessugito1686 🙂 I know, I just prefer it just a tiny little less thick.

[@EdwinHofstra]

If it's watery, than it's peasoup. If it's thick, it's snert!

[@Bramfly]

Great video. You can try some thick apple sauce or apple compote with the hachee.

[@bartlucassen9145]

In the haché , add the next time a half pot of piccalilly !!

[@strikeformatik]

My hachee also has half a loaf of kruidkoek in it. Eat it with red cole/cabbage and apple and patatoes.

[@dennyth72]

You should combine the hutspot with the hachee that's the way I eat it, or combine the hachee with stamppot rode kool (red cabbage)

[@Stichelfritz]

My secret ingredient to snert is a table spoon of Sambal.(almost at the end of the cooking proces) For the amount you where cooking one but if you like spicy food two.

[@Weekender]

Congrats! You just became officially dutch!🎉

[@macbosch64]

Your Dutch pronunciation is almost flawless, well done. My mum just boiled the vegetables separately from the potatoes and than mashed it all together. I love boerenkool stamp (stamp is the abbr. for stamppot) with sweet potatoes and a little mustard/ mosterd. Piccalilly is great with “kapucijners” . My mum used to make hachee with draadjesvlees which was cooked very very slowly ( took quite a few hrs). My parents ate it with red cabbage and mashed potatoes. As a veggie I got something else to eat. 😂😂😂 I hardly ever eat any of the Dutch winter foods ( to much potatoes for my taste) I do eat a lot of mixed vegetables though. Thx for another fun video.

[@iNinBreak]

i would recommend to actually get the whole "bloemkool" with stem and all instead of the pre cut pre packed stuff in the cooled isle its cheaper (if you also use the stem) its tastier and it safes plastic since you dont need to package it and just wash it before use but it does take abit more to prepare (since you need to cut it yourself)

[@EdwinHofstra]

If your pot is big enough, put the whole colliflower on top of the potatoes and steam it. Serve it whole and slice it like a pie.

[@buncharted]

100%. we normally would buy the whole cauliflower but we did a few shortcuts for the video since we were cooking 6 full meals in just 2 days 😅

[@iNinBreak]

@@buncharted fair enough we do that to sometimes (mostly when they have that sticker for like 30% off because they would throw it out after the day anyway)

[@whitevader007]

When you want the real deal erwtensoep or groentesoep you have to make a bouillon. 1. search for a bottle of Maggi (you need 2 dashes in the selfmade bouillon 2.serach for a glass jar which has beste runderbouillon on it. Instead of using only water make this bouillon.

[@dongoeree6180]

You missed the gort in the stamppot boerenkool, that's my favorite part of it 😅

[@Feyenoord-el8ip]

simple food but oh so tasty.

[@darknessblades]

For that Fondue, i would suggest to use Candles instead of that OIL burner, it works just as well, and is less of a Fire-hazard if you do not know what you are doing. [Spilling that oil/liquid is quite dangerous with open flames]

[@rprevot]

Everything you made looks very authentic, awesome job! I share your videos with friends over in the US, and they absolutely love it! Also huge kudos for learning to speak Dutch, as a Dutchman I'd say your pronunciation is spot on. I hope you'll make it to Maastricht again in a future video, there are a lot of things you didn't see last time you visited.