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Stamppot Rauwe Andijvie (Endive Mash)
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Description
This traditional Dutch ‘stamppot’ (meal mash) is perfect for cold weather. Serve with ‘rookworst’ (smoked sausage) if you can.
Ingredients
- 1-¾ pounds, ¼ ounces, weight Potatoes Suitable For Mashing
- 1-¾ pounds, ¼ ounces, weight Endive, Raw, Cut And Washed
- ½ pounds, ⅞ ounces, weight Bacon Bits
- 6 whole Tomatoes
- 5-⅓ ounces, weight Chopped Pickles (gherkins)
- ¼ cups Salad Cream
- 1 dash Milk
Preparation
Peel and boil the potatoes in a really big pan. Meanwhile, fry the bacon bits until slightly crunchy and cut tomatoes.
When ready, drain and mash the potato with the salad cream and the milk until it’s a nice consistency—not too dry, but not gloopy. Don’t make the mash totally smooth, it’s nice when it has some texture.
With the pan on a very low fire, stir in handfuls of the endive. Yes, it really will all fit in there, if you used a big enough pan! You want the endive to warm up, but not get wilted—we want some crunch in there. When all the endive is in the mixture, add the chopped tomatoes and the bacon and the chopped pickles. Briefly (!) heat over medium fire while stirring to get it all nice and hot.
Add salt and pepper to taste and maybe some more salad cream to get the consistency you like. Serve on a chilly winter day. 
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valerief on 5.16.2010
Stamppot rauwe andijvie is awesome! Love it! A good alteration (for vegetarians or cheese fiends) is replacing the bacon with a young gouda that’s cubed. Add to the stamppot just before serving, so it softens up a little bit, but doesn’t quite melt. (Don’t know how well that goes with tomatoes and/or pickles, as I never use those in my stamppot, but I’m sure that’d be awesome too!)