Hachée
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Hachée
Hachée () is a traditional Dutch stew based on diced meat, fish or poultry, and vegetables. Hachee, based on beef, onions, apple butter, breakfast bread, and acid (usually vinegar or wine), is a typical example of traditional Dutch cuisine. Clove and bay leaves are added to the thick gravy. It is usually served with potatoes. Origin The word ''hachée'' in French means chopped or ground, being the past participle of the verb ''hacher'' -- to chop or grind. Hachées have been described in Medieval buffets, although the exact recipe usually is not described. The stew probably has its origin in the reuse of meat cooked in a Dutch oven together with vegetables that happened to be available. Wine or vinegar were added to make the meat more tender. See also * List of stews * Flemish stew * Sauerbraten Sauerbraten () is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Cuisine of Germany, Germany, and is frequently served in German-style r ...
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Cuisine Of The Netherlands
Dutch cuisine is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location on the fertile Rhine–Meuse–Scheldt delta at the North Sea, giving rise to fishing, farming, and overseas trade. Due to the availability of water and flat grassland, the Dutch diet contains many dairy products such as butter and cheese. The court of the Burgundian Netherlands enriched the cuisine of the elite in the Low Countries in the 15th and 16th century, so did in the 17th and 18th century colonial trade, when the Dutch ruled the spice trade, played a pivotal role in the global spread of coffee, and started the modern era of chocolate, by developing the Dutch process chocolate. In the late 19th and early 20th centuries, Dutch food and food production became designed to be efficient, which was so successful that the country became the world's second-largest exporter of agricultural products by value behind the United States. It gave the Dutch ...
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