The leaves are turning golden, the air is crisp, and Dutch supermarkets are filling up with pumpkins, root vegetables, and winter favorites. For international students in the Netherlands, fall is the perfect time to warm your kitchen (and your heart) with traditional Dutch comfort food.
The Brave Ones team selected their favorite go-to fall recipes, the meals they cook when it’s raining, when homesickness hits, or when they just want something cozy and hearty. Below you’ll find their favorites, complete with Dutch ingredient names, English translations, and links to the original recipes for extra tips.
Ciska’s Choice: Pumpkin Lasagna
Perfect for a rainy Sunday, layers of roasted pumpkin, beef (or veggie alternative), creamy bechamel, and lots of cheese (This recipe was created by Ciska).
Ingredients:
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1 flespompoen / butternut squash
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300 gr rundergehakt (ground beef, or vegetarian alternative)
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Bechamelsaus (béchamel sauce)
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1 prei (leek)
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1 grote wortel (large carrot)
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2 paprika’s (bell peppers, red/yellow preferred)
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2 uien (onions)
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3 tenen knoflook (garlic cloves)
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Lasagnebladen (lasagna sheets)
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Tomatenpuree (tomato purée)
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Geraspte kaas (shredded cheese)
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Gedroogde kruiden (dried herbs: rosemary, thyme, or Italian mix)
Preparation:
Preheat the oven at 220 degrees Celsius
Cut the squatch in half and take out the seeds, use a fork to put in some wholes and add a bit of olive oil, a bit of salt and some of the herbs (don't overdo it with the herbs you have a chance to add more in the saus later).
Wrap the squash halves in tin foil and put it in the oven for 20 to 30 minutes until its softer and easy to cut. DO NOT TURN OFF THE OVEN (unless you plan to do this meal prep style)
In the meantime: chop up the other vegetables ( I prefer them a bit chunkier, but you can do it the way you want. I promise I won’t turn into a Halloween ghost to hunt you if the bell pepper is cut smaller).
Add a bit of oil, the onion and garlic to a pan and bake it for a few minutes. When the onion starts turning a little bit browner add the beef (I’ve tried it with veggie beef from ‘vegetarische slager’ before, it works great but add this after the vegetables.).
Once the beef is browned add the tomato puree and bake for 1 to 2 minutes.
After this you can add the leek, carrot and bell pepper to the pan and bake it for a few more minutes. Add extra herbs to your preference.
If you need to make bechamel, this is your time.
When the pumpkin gets out of the oven, let it cool down for a little bit and unwrap it. Cut it into chunks and add this to your veggie and meat mix.
But a bit of oil in your casserole and make sure there is a tin coat on the sides as well
Add about 1/3 of your sauce to your casserole and cover with lasagna leaves
Add another 1/3 (so half of what is left) of the sauce on top and add half the bechamel. (sometimes I add a small layer of cheese here as well). Cover with another layer of lasagna leaves.
Add the last bit of the sauce. cover with lasagna leaves again add the rest of the bechamel and cheese on top.
Cover with tin foil and put in the oven, check the package of the lasagna leaves for the exact time and temperature, this can vary. Remove the tin foil for the last 10 minutes of the process. DON’T BURN YOURSELF PLEASE. The foil can be hot.
Alyssa’s Choice: Erwtensoep (Dutch Split Pea Soup)
A Dutch winter classic, thick, hearty, and best enjoyed with rye bread and smoked bacon.
Ingredients:
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500 gr spliterwten (split peas)
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1 prei (leek)
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2 liter water
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2 runderbouillonblokjes (beef stock cubes, Maggi)
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250 gr knolselderij (celeriac)
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1 winterpeen (large carrot)
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1 aardappel (potato, ~250 gr)
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1 rookworst (smoked sausage, ~275 gr)
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300 gr schouder karbonade (pork shoulder chops)
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1 laurierblaadje (bay leaf)
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Paar takjes selderij (celery leaves, ~25 gr)
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1 ui (onion)
Preparation:
Bring water, bouillon cubes, split peas, and bay leaf to a boil. Add the pork shoulder and let simmer for 1 hour. Chop all vegetables into cubes/rings and set aside. Once the peas soften into a green mash, remove the pork, slice it, and return with the vegetables. Let simmer for another 30 minutes. Add the sliced rookworst at the end and season with salt & pepper.
Full recipe & tips: Leuke Recepten - Erwtensoep
