Andijviestamppot is a traditional Dutch recipe made with fresh escarole, russet potatoes, and bacon. If you love simple, hearty comfort food that is ready in less than half an hour, this is the perfect recipe for you to try next!
Why do the Dutch love stamppot?
If you have ever been to the Netherlands, you have probably heard of traditional Dutch stamppot. It's a dish that people either love or hate, but I'm here to show you that our national dish can be amazing and anything but boring!
It's no surprise that most Dutch people love stamppot, and I'm no exception! I enjoy not only andijviestamppot, which is more of a summer dish but also boerenkoolstampot and hutspot. Stamppot is so versatile, and if you use the right recipe (like this one ;-) ), full of flavor and super easy to make. I think that's why we love them so much. All you need is one pot, a potato masher, and you have a complete meal in less than 30 minutes.
My tips for the best andijviestamppot
I mentioned that this is one of the easiest recipes on my website, and I mean it, but there are a few things you have to remember when you make andijviestamppot.
One of the most important things is to use fresh ingredients. You only need a few, so you want your escarole to be crispy and deep green for the best results and a dinner full of flavor. Trust me, this makes all the difference.
Another thing you have to keep an eye on is that you never overcook the potatoes. Potatoes continue to absorb liquid, and if you cook them too long, you will end up with a bland, mushy puree, and you don't want that. That is also why you don't want to add too much or any milk to the stamppot. I know many other recipes want you to add milk, but a true Dutch stamppot shouldn't be too wet! But that's about it. This really is an (almost) foolproof recipe! Just add some bacon or rookworst and gravy, and you're done.
Storage
Leftovers can be stored in the fridge for about five days. Before refrigerating, make sure to let the andijviestamppot cool to room temperature and cover it with a lid or plastic wrap. When reheating the dish, you can simply pop it in the microwave or heat it in a small pan on low heat while stirring.
More traditional Dutch recipes
Dutch andijviestamppot
Ingredients
- 5 lbs russet potatoes
- 3 tablespoons butter
- 2 lbs escarole cut into small strips
- 6 slizes bacon diced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Equipment
- 1 skillet
Instructions
- Peel and dice the potatoes. Make sure they are about the same size so they will cook evenly.
- Wash the potatoes and transfer them to a large pot.
- Add enough water to cover the potatoes and bring to a boil.
- Once the water boils, reduce the heat to low and cook the potatoes for about 20 minutes until they are tender. Cooking time may vary depending on the size of your diced potatoes, so be sure to check occasionally!
- Meanwhile, cook the bacon in a dry skillet until crispy and set aside.
- Drain the potatoes and add the butter, salt and, pepper.
- Mash the potatoes with a potato masher and add a spash of milk if the puree is too dry. Be carefull not to add too much tho! Andijviestamppot shout NOT be too creamy.
- Add your escarole, stir well and cook the potatoes with the endive for another 2-3 minutes.
- Divide the andijviestamppot between the plates and add the bacon on top.
Seema Sriram says
The whole recipe was so exciting for me to read as i am new to this cuisine and it is perfect the way you have explained it.