In Dutch cuisine, vegetables from our climate zone are the most popular - carrots, tomatoes, onions, leeks, lettuce, cauliflower, Brussels sprouts, as well as chicory and asparagus. They appear on tables not only as side dishes, but also as main courses, in the form of casseroles, tarts and extremely nutritious, thick soups.
ODutch cuisinewe only know that it is famous for its excellent yellow cheeses. Meanwhile, it is based on many valuable products, so it is worth drawing ideas for he althy eating from it. Even 20 years ago, the traditional Dutch dinner did not really differ much from the Polish one - simple, nutritious dishes based on meat and potatoes were popular. But even then, Dutch cuisine was much richer than ours invegetables , and today they are the basis of the Dutch menu. No wonder - the Kingdom of the Netherlands is one of the main producers and exporters of vegetables in Europe.
Leek stabilizes the sugar level
Particularly noteworthy ispor , considered a national vegetable in the Netherlands, but often underestimated in Poland. It contains many vitamins and minerals valuable to the body, especially vitamins C, B6 , A and E, as well as manganese, potassium, calcium, phosphorus and magnesium. It supports the immune system, stabilizes blood sugar levels and has bactericidal properties. It is also recommended in the prevention of cardiovascular and kidney diseases. That is why it is worth reaching into Dutch cuisine for recipes with leeks in the main role, such as stewed leeks or leek casserole. It is also one of the ingredients of the most popular Dutch pea soup, the so-called erwtensoep.
Chicory improves digestion
A very popular vegetable in the Netherlands, which is still quite rare on Polish tables, is chicory. It comes from the Benelux countries, and has a we alth of valuable nutrients and is low in calories at the same time. Weighing about 150 g, the head of chicory contains only 30 kcal! The same head will also provide us with an injection of vitamins A and C, folic acid, manganese and fiber. Due to the high content of vitamin A, which is a strong antioxidant and protects and supports the reconstruction of skin cell membranes, chicory has an excellent effect on the functioning of the entire body. Plus, thanksmanganese content, improves metabolism and facilitates the conversion of fats. It also stimulates the secretion of gastric juices and improves digestion in general, so it is recommended as an ingredient in various diets.
Chicory has a characteristic bitter taste, which should be very skillfully used in prepared dishes. In Dutch cuisine you will find many recipes for dishes with this vegetable, mainly salads, casseroles and tarts.
You can easily buy chicory in Polish stores from November to April. Remember that when choosing bulky heads, you need to pay attention to whether it is white and whether its leaves are brown - if so, it is a sign of badness. It is also worth knowing that the smaller the chicory head, the more intense its flavor is.
Asparagus supports memory
Asparagus is a vegetable that occupies a special place in Dutch cuisine - it is even called white gold here. The first asparagus collections are eagerly awaited every year, and on the shelves in bookstores you will find cookbooks devoted exclusively to them. This vegetable, considered a delicacy, is not only tasty, but also very he althy. Low in calories, rich in vitamins B, C and K, as well as iron, phosphorus and potassium, it also has cleansing and diuretic properties. It contains aspartic acid, which supports memory and the ability to concentrate by participating in the metabolism of nervous tissue. Asparagus is also especially recommended for women who are pregnant or planning to have a baby, as they are a rich source of folic acid.
Although there are many, sometimes very sophisticated asparagus recipes in cookbooks, the most popular among the Dutch are cream soup or boiled asparagus served with egg and slices of ham or pieces of baked salmon.
Ready vegetables served on a tray
One of the most-bought products in Dutch supermarkets is ready-made lettuce mixes. They are sold in specially designed plastic bags and in various composition variants. One serving usually consists of a mixture of pieces of several or a dozen types of lettuce, ready to be served as an addition to breakfast, lunch or dinner. We will find here, among others butter, romaine, oak, ice lettuce, claret, smooth, curly and many others. Lettuce is a vegetable not only low in calories - 90 percent. it is made of water - but also very he althy. It is a source of valuable ingredients for the body, incl. vitamins A, E, C and D and minerals - iron, potassium, magnesium and calcium. Fresh lettuce leaves are rich in antioxidants that protect the skin from free radicals. Thanks to its fiber content andcellulose also supports the digestive system and metabolism.
In addition to salad mixes, the shelves of Dutch supermarkets are full of other ready-to-use, specially packaged vegetables. Various types of vegetable mixes for soup and wok dishes, consisting of washed, peeled and chopped pieces mixed in the right proportions, are extremely popular. They are a great help for people who cannot spend a lot of time cooking.
Shrimp delicacies
Due to the coastal location of the country, Dutch cuisine has always been rich in fish and other seafood. In recent years, all kinds of shrimp dishes have become the most popular. It is definitely worth introducing them to our diet, because they are rich in protein and low in calories, they provide B vitamins, selenium, copper, magnesium, potassium and phosphorus.
Shrimps are also easy and quick to prepare - you can fry them in a wok or pan, cook them, grill them, and even marinate them. The Dutch are fond of salads, wok dishes and shrimp casseroles, as well as slightly less he althy croquettes made of deep-fried shrimps.