Dutch kitchen: Stamppot rauw andijvie

One of my alltime favourite dishes is a traditional dutch dish: stamppot rauw andijvie. Which translates as: stew of raw endive, or better described: mashed potatoes mixed with uncooked endive.

I love it. And it’s the time of the year, so here comes a recipe for two hungry people, since this is perfect food for after working in the garden for a whole day, hiking or any exhausting and outside activity.

You’ll need:

  • endive, not too much, one crop is usually too much, but you can eat it as salad as well.
  • kilo potatoes ( the sort you would buy for mashed potatoes)
  • 100- 200 gr striped bacon cut in small cubes or pieces (basically as much as you like, is there such a thing as too much bacon?)
  • one or two eggs per person
  • milk
  • butter
  • pepper, salt

BTW: vegetarian variant, also very very good: instead of bacon, either use an old cheese (any not too mild cheese would work I think, but of course if you can get a mature gouda that would be nice), or a combination of cheese and roughly chopped cashew nuts. Of course these do not need to be fried crispy, but apart from that follow the recipe below.

Peel and cook the potatoes in enough water, with salt. In the meantime, wash and cut the endive in small stripes. I usually take of single leaves and then cut these in stripes of about half a centimeter or even less (this way you can save the rest of the crop for a neighboor, or for making salad). Lots of dutch people are less sensitive about this and just roughly cut it. Wash well, cause it is gonna be sandy. The amount you’ll need for two persons is about one big colander full. But again, this depends on taste as well. I like it if the mix is green, and you yet you still taste the potatoes as well (see picture). Cut the bacon in small cubes. Fry them until crispy.

When the potatoes are done, mash them together with a bit of butter and a good splash of milk, until you have a nice and smooth mash. It doesn’t need to be fully smooth, there can be smaller parts of potatoes in it (again, this depends a bit on taste). Make sure it doesn’t cool too much, either by mashing it while still on the stove, or by being quick!

Then, switch of the heat and mix in the bacon and the endive, for the latter: as much as you like. Work quickly, cause you do not want to cook the endive, it should be as fresh and crisp as possibly, cause this gives the whole dish its freshness, with a slight bitterness. Add salt and pepper to taste. If the mix seems dry add some more milk/butter. In the meanwhile, use the pan that you used for the bacon to fry one or two eggs per person. I like them best when the yolk is still soft and the rest is done.

Serve a generous amount on a plate and put the egg(s) on top. Enjoy!

IMG_2860

OK, it is not really pretty food, but, it is the perfect comfort food, really!

 

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