Another good way to get your kids to eat veggies. Like the Boerenkool Stampot this is a great recipe to hide some veggies in your meal. This traditional Dutch recipe is a real comfort food that is great for the cooler days.
Serves: 4 | Preparation: 20 min | Cooking time: 30 min
Who connected us?! This recipe comes from an old cookbook I inherited “Het Margriet Kookboek”. The Dutch bible for cooking in the 60ies and 70ies.
- 1,5 kg Potatoes (choose the ones that are good for mashing)
- 500g Endive (curly endive)
- 1 cup Milk (room temperature)
- 50g Butter (room temperature)
- Salt and pepper to taste
- Meatballs or Sausage
- Peel, wash and cut the potatoes in equal-sized pieces.
- Cook the potatoes in a large pot until done.
- In the mean time, wash your endive, cut the endive and thoroughly wash again. Endive is one of those vegetables that can have lots of soil and you definitely don’t want to have that f=gritty feeling when you are eating.
- Mash the potatoes and add the milk and butter.
- Bit by bit you mix trough the endive. You don’t cook the endive but mix it uncooked.
- Serve immediately, the “Stampot” has cooled down a bit.
- Serve with some meatballs or sausage.
Stampot is very traditional Dutch comfort food that is commonly served in winter. You might think that stampot is unhealthy with all those potatoes, think again. Potatoes are packed with potassium and vitamin C, and endive is rich in folate, fibre and vitamins A and K.
The Dutch very much like their “stampot” (mashed potato) dishes. They combine it with all sorts of vegetables. Although “Boerenkool stampot” is the most recognised winter dish, it rivals with; “Andijvie stampot” (mashed potatoes with curly endive), “Zuurkool stampot” (mashed potatoes with Sour Cabbage) or “Hutspot” (mashed potatoes with onions and carrots)
- Spekjes; A nice addition to the “Stampot” are “Spekjes”, fried diced bacon or pancetta.
- Potatoes; Choose a potato variety that is good for mashing. Potatoes that are high in starch with a floury texture are best.
- Room temperature: I leave the milk and butter at room temperature, so when I mix it trough the “stampot” it does not cool down the dish too much.
- Endive a little smushed: Don’t worry, put the endive in cold water for half an hour and your endive is nice and crisp again.