Tag: vegetable

Sauerkraut

Sauerkraut

Below is the recipe the way my mother used to make Zuurkool with stoofpeertjes. We, the children refused to eat  Zuurkool without something sweet. So my mother added the stoofpeertjes. I do see on the internet, that we were not the only ones adding something sweet to the Zuurkool, like apple or pineapple.

Witlof (Belgian Endive) Salad

Witlof (Belgian Endive) Salad

In the United States Belgian endive is considered to be a gourmet and expensive vegetable, I paid for 4 pieces of Belgian Endive $4.97. I don’t eat it as often as I would like to, simply because you will not find them in the regular grocery store like Walmart or Kroger. I spotted these in the Whole Foods Store.
Belgian Endive can be used raw in salads or cooked. In the Netherlands, Belgian endive is an inexpensive, commonly consumed winter and spring vegetable and used most often in hot preparations and on occasion raw in salads. My favorite is the way my mom used to make it. The leaves are crunchy and slightly bitter

Cauliflower with Bechamel Sauce

Cauliflower with Bechamel Sauce

I didn’t realize that this is a typical Dutch Dish. Cauliflower with Bechamel Sauce.
 
Ingredients
  • 1 head cauliflower
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup milk
  • nutmeg
  • pepper and salt to taste
 
 
 
Instructions
  1. Cut the outside leaves of the cauliflower. Take the core out of the cauliflower. Boil in salted water for about 15-20 min. 

2. In the meantime melt 2 tbsp butter, do not let it get brown. Add the flour, this is also called a blond roux. Whisk in the milk.

3.  Pour over the cauliflower and add the nutmeg. I don’t know about you but for me pickled cucumber just belongs with this dish.

Cauliflower with Bechamel Sauce
 
Prep time
Cook time
Total time
 
I didn't realize that this is a typical Dutch Dish. Cauliflower with Bechamel Sauce. Also called milk sauce.
Cuisine: Dutch
Ingredients
  • 1 head cauliflower
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup milk
  • nutmeg
  • pepper and salt to taste
Instructions
  1. Cut the outside leaves of the cauliflower. Take the core out of the cauliflower. Boil in salted water for about 15-20 minutes.
  2. In the meantime melt 2 tbsp butter, do not let it get brown. Add the flour, this is also called a blond roux. Whisk in the milk
  3. Pour over the cauliflower and add the nutmeg.
  4. I don't know about you but for me pickled cucumber just belongs with this dish.
Bok Choy

Bok Choy

Bok choy, also known as leafy Chinese cabbage, is one of the popular vegetable in mainland China, Philippines, Vietnam and other East-Asian regions. At the same time, this humble Brassica family leafy-vegetable has captured attention of the western world for its sweet, succulent nutritious leaves and stalks. Bok choy is one of the popular very low calorie leafy vegetables. Nonetheless, it is a very rich source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants.

Pickled Purple Onion

Pickled Purple Onion

These pickled purple onions are very easy to make. They are great on sandwiches, or salads. And you can keep them for a couple of months in the refrigerator.