Nothing says "Dutch" like a good old-fashioned stamppot, a pan full of mashed potatoes and vegetables. There are several varieties that are traditional, such as this andijviestamppot, or a stamppot with kale or with two vegetables, carrots and onion, like hutspot (which will be shown a next time). A zuurkoolstamppot (also shown later): mashed potatoes with sauerkraut and smoked sausage, is also very popular.
Most stamppotten consist only of potatoes and vegetables, and do not use any butter or milk. The Dutch potatoes are usually creamy enough to make up for the lack of dairy, and the vegetables release enough juices to make the dish moist but not rich.
Andijviestamppot is a stamppot made with escarole endive, a vegetable easy to grow and readily accessible at many local grocery stores. The lettuce-type greens are washed and cut into strips, and mixed in with the potatoes after they have been mashed. The combination of warm, gooey potatoes with the crispy, slightly tart vegetables is a winner and could be a new favorite at the table. It can be served with a Dutch meatball, smoked sausage (if available in your country) or just plain by itself, with some bacon added, like in the recipe below.
As escarole endive is not available at all times, this dish can also be made with a variety of green tender vegetables. Mustard greens, fresh spinach and arugula all work wonderfully well.
Andijviestamppot
You need:
600 grammes potatoes
400 grammes escarole endive or other tender green vegetables of your choice
1 teaspoon of salt
6 bacon strips
Peel the potatoes and cut into regular sized chunks. Bring them to a boiling point in a pan of water that barely covers the potatoes and add the teaspoon of salt. Lower the heat to medium and continue to boil for about twenty minutes. In a skillet, fry the bacon. When ready, cut into small strips or chunks.
When the potatoes are easily pierced with a fork, pour off the remainder of the water saving about half a cup. Mash and add some potato water if the mashed potatoes are too dry.
Wash the escarole or other tender green vegetables of your choice, rinse and cut into half inch strips. Mix in with the mashed potatoes, and add the bacon. Taste and adjust the flavour if desired with salt, and add a pinch of pepper or nutmeg if desired.
Have a great dinner, and let me know if you liked the recipe!
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11 years, 3 months ago
20 Jan 2013 15:01 CET
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