The most underrated ingredients according to (star) chefs
We asked (star) chefs about the most underrated ingredients. Forget fancy quinoa and other superfoods, because these chefs value completely different products. Make the most of it.
Soenil Bahadoer (De Lindehof)
“Caraway. Most people find it too strong, but if you use it the right way, it adds depth to the dish.”
Michel van der Kroft (‘t Nonnetje)
“An onion. Perhaps the most delicious vegetable there is!”
Edwin Kats (Noble)
“Potato! The potato offers many wonderful preparation techniques and pairs well with fish and meat.”
Alain Alders (The Duke Club)
“Carrot.”
Stefan van Sprang (Aan de Poel)
“Something as simple as a shallot or lime is what my kitchen is built around.”
Luc Kusters (Bolenius)
“Not an ingredient, but the bitter taste is often underrated.”
Dennis Middeldorp (Sense Restaurant & Bar)
“The potato. So much more than fries and fried varieties.”
Erik van Loo (Restaurant Parkheuvel)
“Onions and potatoes.”
Jef Schuur (Bij Jef)
“Celeriac. So ordinary, yet such an incredible flavor enhancer. From roasting to grilling, you can really do anything with it. We also make wonderfully tasty creams with it.”
Dennis Kuipers (The Dylan)
“White peppercorns.”
Chris Naylor (Vermeer)
“Bread! Good sourdough bread or bread with a really good crust. A lot of people buy bread at the supermarket. But if you spend a little more on good bread, you get something that tastes so many times better!”
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