Many traditional andijviestamppot recipes simply combine mashed potatoes and raw curly endive with a bit of butter, milk, nutmeg and seasoning. Yes, this is classic comfort food at its simplest and that's nothing to be apologetic about. You could also add small cubes of young Gouda cheese to enrich the dish if you fancy. We like to serve andijviestamppot with small strips of pan-fried smoked bacon, but it could also be combined with your favorite meatballs, sausage, rookworst and gravy.
Hearty stamppotten are usually enjoyed as a main meal in the Netherlands, but nothing stops you from serving this as a vegetable side dish or as a way to make some leftover mashed potatoes go further the next day. Simply warm the mashed potatoes in the microwave, and then add the raw curly endive and cooked bacon bits just before serving, and season to taste.
Yield: Serves 4.
- 3.3 lb (1.5 kg) floury potatoes
- ½ lb (250 g) curly endive
- 10.5 oz (300 g) smoked bacon
- 2 cups (475 ml) milk
- 2 tbsp butter
- Pinch of freshly grated nutmeg
- Salt & white pepper, to taste
- YOU WILL NEED:
- A large soup pot
- A salad spinner
- A sharp chef's knife
- A potato masher
- A wooden spoon
Meanwhile, wash the head of curly endive thoroughly under cool running water to get rid of all soil - you wouldn't want that gritty texture in your finished dish. Trim any coarse stems and discard any brown leaves. Spin the salad leaves dry using a salad spinner. With a sharp knife, cut the curly endive into thin strips.
Fry the bacon in a frying pan, until just crispy. Drain on kitchen paper and crumble into small pieces. Warm the milk in a small saucepan.
Drain, shake and dry the potatoes with kitchen towels before mashing with a potato masher or ricer. Working quickly, add the warm milk and butter. Season to taste with nutmeg, salt and white pepper.
Mix the raw curly endive through the cooked mashed potato mixture. Add the bacon, mix again, and serve piping hot.