Limburg·Province

Limburg

The far south, hills and Catholic feast days: zuurvlees, rijstevlaai, and the great open fruit tarts (vlaai).

Limburg

Zuurkool met Spek (Sauerkraut with Bacon Mash)

Zuurkool met Spek

The Limburg way with sauerkraut — mashed through potato with a whole slab of streaky bacon simmered on top and a thread of dark apple stroop to soften it.

80 minBeginner

Sweets

Limburg

Limburgse Vlaai (Limburg Fruit Tart)

Limburgse Vlaai

The great open fruit tart of the Catholic south — a soft yeast-dough base filled with cherries or apricots and finished with a woven lattice top.

75 minIntermediate

Soups

Limburg

Aspergesoep (White Asparagus Soup)

Aspergesoep

A silky Limburg soup of white asparagus — the peelings simmered into a sweet stock, then a light cream velouté studded with tender spears and nutmeg.

65 minIntermediate

Konijn in het Zuur (Soured Braised Rabbit)

Stews

Limburg

Konijn in het Zuur (Soured Braised Rabbit)

Konijn in 't Zuur

A Limburg braise of rabbit in a sweet-sour gravy — vinegar-marinated, simmered soft, and thickened with gingerbread and apple syrup like its zuurvlees cousin.

150 minIntermediate

Stews

Limburg

Zuurvlees (Limburg Sweet-Sour Braised Beef)

Zuurvlees

Limburg's sweet-sour braise — beef marinated in vinegar then simmered with apple syrup and gingerbread until the gravy turns dark, glossy and tangy.

210 minIntermediate