Netherlands Recipes
Low-country winters answered with mashed comfort. Not sure what to eat in Netherlands? Start with Erwtensoep (Snert), Uitsmijter, Poffertjes and Wentelteefjes. Here are 9 authentic Netherlands recipes, each from a specific region, with cultural context and dietary substitutions for every table.
9 recipes
Stamppot BoerenkoolGelderland, Netherlands · easy · 45 minKale mashed straight into potatoes with a well of gravy and smoked sausage, the Netherlands’ winter engine.
Stamppot Boerenkool WentelteefjesGelderland, Netherlands · easy · 22 minStale bread turned in cinnamon-sugar custard and fried in butter until golden, the classic Dutch way to use up an old loaf.
UitsmijterGelderland, Netherlands · easy · 15 minFried eggs over ham and cheese on buttered bread, the Dutch open-faced lunch plate served any time of day.
StroopwafelGelderland, Netherlands · advanced · 1 h 55 minTwo thin waffle wafers pressed around a layer of warm caramel syrup, the Dutch treat meant to rest on your coffee cup.
Erwtensoep (Snert)Gelderland, Netherlands · easy · 2 h 50 minA thick winter split pea soup simmered with pork until the peas collapse, finished with slices of smoked rookworst sausage.
PoffertjesGelderland, Netherlands · medium · 1 h 20 minSmall, puffy yeast-raised pancakes made with buckwheat and wheat flour, served hot in a heap under a knob of butter and a heavy dusting of icing sugar.
Bitterballen (Dutch Beef Ragout Croquettes)Gelderland, Netherlands · advanced · 8 h 45 minBite-sized balls of thick, savoury beef ragout, chilled until firm, breaded twice and deep-fried until crisp outside and molten inside, served with mustard and a cold beer.
Groentesoep met Balletjes (Dutch Vegetable Soup with Meatballs)Gelderland, Netherlands · medium · 3 h 30 minA clear beef broth simmered from shank and marrow bones, filled with finely cut soup vegetables, tiny nutmeg-scented meatballs and vermicelli, the Dutch starter of birthdays and Sundays.
Stoofpeertjes (Dutch Red Wine Stewed Pears)Gelderland, Netherlands · easy · 3 h 20 minHard Gieser Wildeman cooking pears stewed for hours with red wine, sugar and cinnamon until they turn deep ruby red, the sweet side for game, stews and winter stamppot.
📋 Teaching Netherlands?A free, printable Country of the Week guide for the classroom: geography, a kid-friendly recipe, and discussion prompts.
← Browse all collections