Content

• Ingredients
• To step
• Method 1 of 2: Basic recipe with raw vegetables
• Method 2 of 2: Basic recipe with cooked vegetables
• Tips
• Warnings
• Necessities

Is autumn coming again and do you fancy a delicious, truly Dutch meal? Then consider one of the many types of stew in Dutch cuisine. Whether with spinach, kale, carrots or endive, there is a variety for every moment and company. In this wikiHow, we assume two basic recipes (one where the vegetables are cooked and one where they are not cooked) and pass by a few of the other options. The preparation method differs slightly, depending on whether the vegetable is to be raw or cooked.

Ingredients

For three people

• 1 kg of potatoes
• 1 dl water or milk
• 600 g vegetables of your choice (e.g. spinach, kale, carrots)
• Salt and pepper to taste
• Herbs and spices (such as nutmeg and / or dill)
• Butter

To step

Method 1 of 2: Basic recipe with raw vegetables

1. Gather your ingredients. Make sure you have bought all the ingredients and have them ready. Wash the potatoes, peel them if necessary (always peel if the potatoes are not organic) and put them in a pan with a thick bottom. Wash the vegetables, cut them into strips (if applicable) and place the vegetables in a separate bowl. Prepare all the herbs and spices you want to use.

   This is a basic recipe for stew raw endive, for example, but with this basic recipe various stews can be made. Let your choice depend on the time of year and which vegetables are in season, or come up with a new recipe yourself, such as a Mediterranean stew with zucchini, or a more oriental stew with curry, cauliflower and leek.

   
   
2. Boil the washed and possibly peeled potatoes in a large pan in plenty of water. Boil the potatoes for about 30 minutes. When the potatoes are done, drain them in a colander and return the potatoes to the pan.
3. Remove the pan from the heat. When the contents of the pan are soft and cooked, remove the pan from the heat and place it on a coaster or cutting board. Do not just put it on the counter, because not every counter can withstand the heat of the pan.
4. Make mashed potatoes. Add (warm) milk and butter to the potatoes and make a fairly firm puree. Stir well first. Then use a fork or special pestle to mash the contents of the pan into a puree. Add some salt and pepper to taste.
5. Stir the vegetables into the puree. Add the washed and sliced ​​fresh vegetables to the mashed potatoes. Stir well to combine.
6. Serve the stew. Enjoy the stew with sausage, meatballs, medium to hard boiled eggs, or stir in diced bacon.

Method 2 of 2: Basic recipe with cooked vegetables

1. Gather your ingredients. Make sure you have bought all the ingredients and have them ready. Wash the potatoes (1 kg) and peel them if necessary (always peel if the potatoes are not organic). Dice or quarter the potatoes beforehand, depending on the size of the potatoes. Wash the fresh vegetables (about 600 g in total) and cut or break them into strips or pieces so that the vegetables can be mixed well with the potatoes. Prepare all the herbs and spices you want to use.
   • This is a basic recipe for stew of kale, for example. Kale is not suitable for eating raw in a stew, so use this basic recipe for a stew with cooked vegetables.

   Some examples of traditional Dutch stews with cooked vegetables are Hutspot (onion, carrots and potatoes), Hot lightning (with apples), Stamppot sauerkraut and Stamppot kale (don't forget the sausage!)
   

   
   
2. Place the potatoes in a large saucepan. Place the washed and possibly peeled potatoes in a pan that is large enough for both the potatoes and the vegetables. There must be enough space to properly toss the contents so that the potatoes and vegetables can be mixed well.
   • There is no need to melt butter in the pan beforehand.
   • To make stew, first put the carrots (400-500 grams) in the pan, followed by the potatoes and then two large onions on top. The recipe is otherwise the same as the basic recipe.
3. Add the vegetables to the potatoes in the pan. Add the washed and diced vegetables to the potatoes and pour 1-1.5 decilitres of water over them. Put the lid on the pan and cook the potatoes with the vegetables and possibly a little salt for about 30 minutes until tender. Take a look in the pan from time to time to check whether there is still enough moisture at the bottom of the pan.
4. Remove the pan from the heat. When the contents of the pan are soft and cooked, remove the pan from the heat and place it on a coaster or cutting board. Do not just put it on the counter, because not every counter can withstand the heat of the pan.
5. Mash the potatoes with the rest of the ingredients. Stir water or milk into the potatoes and vegetables. Continue to mash and stir until all the stew ingredients are well combined. Depending on how much moisture you add, the stew will look more or less like a smooth puree. Season the stew with pepper, salt and other seasonings (such as dill or nutmeg) as desired, and depending on the recipe.
   • Depending on your preference, you can also make the stew more like a puree by continuing to mash it longer, or by using the mixer for it. However, stew is normally not as smooth as a puree.
6. Serve the stew. Enjoy the stew with sausage, meatballs, medium to hard boiled eggs, or stir in diced bacon. Some recipes traditionally call for a specific type of meat, such as kale with sausage.

Tips

• A cast iron pan is ideal because of the even heat distribution, but it is just a bit too heavy for some people. In that case, prefer a stainless steel pan with a thick bottom.
• Buy fresh vegetables for your stew. Frozen or canned is also possible for some vegetables, but fresh is simply the best.
• Use sea salt. It's a lot more expensive than regular salt, but once you've tried it, you won't want to go back.

Warnings

• Make sure the pan is large enough so that there is room for both the potatoes and vegetables.
• Check from time to time whether there is still enough water at the bottom of the pan.

Necessities

• Large (cast iron) pan
• Wooden spoon
• Pestle (optional)
• Vegetable of your choice
• Colander