The sugar-coated, crispy-fried, deeply comforting help guide Dutch winter food

The sugar-coated, crispy-fried, deeply comforting help guide Dutch winter food


Literally translated as “pepper nuts,” pepernoten are small, gingerbread-like cookies. They’re only available from the fall before the celebration of Sinterklaas on December 5th. Next, they abruptly disappear from store shelves before pick up.

There are some sorts of pepernoten. There’s the classic kruidnoot, that happen to be small, round gingerbread cookies roughly how big the a bottle cap. Kruidnoots will comw with covered in milk, dark, or white chocolate. Recently, there’s been more “artisanal” pepernoten using a variety of different flavors. An agency called Van Delft Biscuits sells flavors like truffle, tiramisu, and buttered popcorn from pop-up stores dads and moms before Sinterklaas.


Oliebollen stand in the Netherlands

When home buying get short, oliebollenkramen (oliebollen food stalls) arise like mushrooms. Oliobollen are fried balls of dough (the name means “oil bulbs”) which might be usually lightly dusted with powdered sugar. While oliebollen can be obtained from pop-up stands all winter long, they’re traditionally eaten on New Year’s Eve.

No one knows why oliebollen took over as the food selected to ring from the new year. One theory is the fact that in pagan times, it had been believed a spirit named Perchta sliced open people’s stomachs to have what they have to had eaten. The oily oliebollen made Perchta’s sword bounce or slide quickly. Another origin story goes to Jewish refugees fleeing Portugal who brought the meals into the Netherlands in early 1500s. Irrespective of origin, the tradition has long been happening for centuries. Today, a typical Dutch person eats eight oliebollen per person, annually.

Oliebollenkramens also sells other items like krentenbol (oliebol with raisins), appelflap (crispy fried apple rings), Belgian waffles, and oliebollen stuffed with custard, Nutella, or fruit.


Poffertjes Dutch food

Poffertjes might be by far the most uniquely Dutch sweet treat. About the dimensions of a muffin top, these tiny pancakes are produced with buckwheat flour batter and topped with something sweet. Poffertjes are cooked on a special griddle to ensure that they\’re golden and fluffy.

Then you will find the toppings. The default poffertjes topping has become the best: melted butter and powdered sugar, eaten which includes a toothpick with a Dutch flag on it. You may as well get toppings like Nutella, syrup, fruit, or perhaps liqueur like advocaat (somewhat like Eggnog) or Baileys.

Like oliebollen, you may get poffertjes at a stand. But what’s really fun is eating them with the poffertjessalon. These kitschy, temporary restaurants undoubtedly are a warm and cozy spot for a escape the cold and luxuriate in some seriously good pancakes.

The holy trinity of winter foods

Stamppot Dutch winter dish

There are three sacred pillars of Dutch winter food: potato, vegetable, and meat. These 3 elements constitute the traditional, everyday winter meals that your Dutch happen to be eating considering that the introduction of your potato to Europe around 1600.

Stamppot is just about the oldest traditional Dutch dishes. Often referred to as the Dutch national dish, stamppot consist of kale and potatoes mashed together and served with rookworst (smoked sausage) over the top. By far the most iconic rookworst is a kind you have from your Dutch store chain HEMA.

Other vegetables you\’ll be able to mash within potatoes include carrots and onions (called hutspot), endive, sauerkraut, and sweet braised red cabbage. If you’re not inside mood for rookworst, you may also have meatballs along with other sort of sausage privately. And don’t neglect the gravy!

Ewertensoep (Dutch pea soup) can be another typical winter dish to suit into this holy trinity category. Made out of dried split peas, carrots, and starchy celery root, a Dutch pea soup is regarded as done when it\’s possible to stick a spoon inside it and switch the pot over minus the spoon falling out. To provide, throw in some crispy bacon or, you guessed it, rookworst.

Gourmetten and stoofperen

stoofperen braised pears in wine Dutch traditional dessert

In contrast towards Holy Trinity Foods, gourmetten is one thing you decide to do on special events. The tradition is to become in addition to friends, usually on Sinterklaas or Christmas, therefore you cook your individual meat and vegetables with a long tabletop grill. Then, while you’re eating the initial round, you have a second round already cooking. This could go on for many hours, and is a party in itself.

In December, all Dutch supermarkets can provide bite-sized packages of meats, sausages, fish, and vegetables like peppers, mushrooms, and onions. A wide range of creamy sauces and mayonnaise will be present up for grabs to accompany the meal. Slices of crusty bread with smeerkaas (spreadable goat cheese) and kruidenboter (butter with herbs and garlic) will also be available.

To end your gourmetten session, its possible you have stoofperen. These are definitely pears braised in burgandy or merlot wine, sugar, and spices, served either cold or warm using a scoop of vanilla soft ice cream.