Dutch Kitchen is simple and straightforward, with many vegetables and little meat. Breakfast and lunch are usually bread with any toppings, while dinner is meat and potatoes, complemented by any seasonal vegetables.
Dutch Agricultural Sectors
Dutch agriculture roughly consists of several sectors, Based on greenhouse cultivation of vegetables, fruits, animal husbandry and fishing.
It includes crops based on the cultivation of vegetables such as: Potatoes, carrots, beets, green beans, onions, turnip celery, all kinds of cabbage, cauliflower, spinach, and lettuce.
Recently, some initiatives aimed at encouraging interest in forgotten vegetables such as: Purslane and parsnip have begun. Greenhouses are used to produce tomatoes, cucumbers, lettuce and sweet peppers.
The Dutch raise cows for milk and meat and chickens to get eggs, and meat. Sheep for wool and meat. As for the goats, they are raised in order to obtain cheese. Horse meat used to be steak or sausage, but it is less popular today. As for the fishing sector, it catches moose, mackerel, eel, tuna, salmon, salmon, oysters, and mussels, shrimp, and sardines. The Dutch are famous for their smoked eel and spiced haring, which are eaten raw.
Dutch Food
Dutch cuisine contains many foods, appetizers, and desserts that are unparalleled in the world. Here are some of the popular dishes that are famous in the Netherlands: Dutch herring – waffle – meatballs – pea soup – fried balls – Dutch sausage – potato salad – fried fish fillets – pancakes – meatballs.
The Dutch diet was relatively rich in carbohydrates and fats in order to meet the nutritional needs of the workers whose culture shaped the country, and their diet contained many dairy products. Without much improvement, this kitchen is described as rustic. By the twentieth century, this diet had changed and became much more influenced by other cultures, as many international cuisines began to appear in major cities. One of the famous Dutch dishes dish hollandaise.
