Latest posts by Isa Lamers (see all)
- Andijviestamppot – A Traditional Dutch Meal With a Modern Taste - September 26, 2017
For the last several centuries, most Dutch family kitchens were filled with smells of stamppot. The main ingredients in a Dutch stamppot are mashed potatoes and vegetables. Add some onions to this and you can easily create a dinner meal for most days of the week.
This may seem uninspiring and monotonous, but the possibilities and combinations of various stamppots are endless nowadays. Though it hasn’t been always the case.
Us, Dutch people, like to see ourselves as the original founders of stamppot, as the cultural brightheads behind the endless combinations of mashed potatoes and vegetables, and as the geniuses of a cheap stamppot-making. In reality, stamppot is not as Dutch as we’d like to believe.
The most basic stamppot version (‘hutspot’) is indeed Dutch, but for centuries on we only knew that one recipe. All the other variations that we know of today, such as the andijviestamppot, are not older than 100 years.
So the traditional, classic recipe has been known and consumed for a very long time here in Holland, however all the other versions and different combinations of stamppot have seen influences from all over the world. That is also the thing that I find so beautiful about this recipe. It’s a mix of a die-hard Dutch history and some worldwide creations.
One special recipe that I would like to present here is the andijviestamppot. The andijviestamppot is the recipe from my childhood. As a child I ate tons of andijviestamppot when I was at my grandparents, because my grandmother and I just loved this meal. It was delicious and we loved to prepare it together. To this day, I enjoy this meal immensely and I would like to share it with you.
The recipe is rather simple, but it does take a lot of time and patience to wash and peel the potatoes… So my advice would be to talk your family or friends into helping you, while spending some quality time together!
Ingredients (4 portions):
- 1.5 kg (around 3 pounds) floury potatoes
- 250 gram curly endive
- 300 g smoked bacon, preferably in small cubes
- 500 ml milk
- 2 tl butter
- a pinch of freshly grated nutmeg
- salt and pepper as you like it
You will also need a large soup pot, a sharp chef’s knife, a wooden spoon, and a potato masher.
1. Wash and peel the potatoes, then cut them into equally sized pieces. In a large soup pot, boil the potatoes in a salted water for about 20 minutes.
2. Meanwhile, wash the head of the curly endive thoroughly under cool running water to get rid of all the soil – you wouldn’t want that gritty texture in your finished dish, right? Trim any coarse stems and discard any brown leaves. Then spin the salad leaves dry using a salad spinner.
3. With a sharp knife, cut the curly endive into thin strips.
4. Next, fry the bacon on a frying pan, until it gets crispy. Next, drain it on a kitchen paper and crumble it into small pieces.
5. Warm some milk in a small saucepan.
6. Drain, shake and dry the potatoes with a kitchen towel before mashing them with a potato masher or a ricer. Working quickly, add the warm milk and some butter. Season to taste with nutmeg, salt and white ground pepper.
7. Mix the raw curly endive well with the cooked mashed potatoes. Add the bacon, mix again and serve!
Serve the andijviestamppot while it is piping hot for the best taste. If you want a nice side-dish, try some salty sausages. They complete the taste of andijviestamppot perfectly.
Personally, I like to add some small cubes of cheese (another typically Dutch product, haha!) and mix it into the stamppot.
In case you will have some leftovers – you can freeze them and reheat on the next day, and they will still be delicious!