Especially on these dreary fall days in the Netherlands, it is time for wholesome, traditional stamppot. And, when you’re visiting our tiny country in fall or winter, you have to eat this mixture of mashed potatoes and vegetables. In Amsterdam, lots of restaurants serve the typical Dutch winter food. However, nothing beats a home cooked meal in your AirBnB or Wimdu rental. So, because I want nothing but the best for you, here’s my mom’s recipe for andijviestamppot.
Firstly, what is andijviestamppot? Basically, mashed potatoes and raw endive are the main ingredients. Served with butcher’s sausage or meatballs. Healthy, hearty and delicious! Here’s how you do it!
- Peel some nice mealy potatoes, 3 per person depending on size, and bring them to a boil
- Finely slice the fresh endive, wash and drain
- Slice a piece of pork belly fat into thin strips, remove the rind. Fry op the pork, take out the cracklings when done, keep the drippings.
- When the potatoes are cooked, drain and mash, add some salt and pepper. Use a masher, not an electronic mixer, my mom says.
- Now, layer the sliced endive over the mashed potatoes and poor the hot pork fat drippings over the endive, that way it softens nicely.
- Next, excavate a little gorge in the mixture and fill with some milk. Heat slowly.
- Gently mash the lot before serving.
- Obviously, you need a coarse-grained smoked butcher’s sausage to go with that!
What a way to experience real Dutch culture and I can’t wait to see how you get on with this traditional recipe. Next time, I will spill the beans on how to make traditional boerenkool, mashed potatoes with kale. Also, I’ll share my secret recipe for home made meatballs, perfect with stamppot.