"Recipe: Andijviestamppot" Top 5 Page for this destination Netherlands Local Custom Tip by ATLC

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STAMPPOT MET ANDIJVIE EN SPEKJES ? Mashed potatoes with Escarole and Crispy Fried Bacon
This is what we ate when VT member djoatlarge came to stay for a cycling trip in our area.

Andijvie ? escarole, with its fluted leaves is not unlike a lettuce to look at, but it is in fact a member of the chicory family; sometimes referred to as broad or curly leafed endive. It has a slightly bitter taste and is eaten as a salad green, braised, or as in this very typical Dutch recipe.


400 g (3/4 lb) escarole
250 g (1/2 lb) rindless bacon (one thick piece or ready diced)
1 kg (2 lbs) floury potato
25 g (1 oz; 2 tbsp.) butter
milk to mix
salt and freshly ground black pepper

Wash and drain the escarole, shred finely and set aside.
Dice the bacon and fry until crisp, set aside and reserve the fat.
Peel and quarter the potatoes and put in a large pan with just enough water to cover. Bring to the boil.
Cover and cook over a medium heat for about 20 minutes or until the potatoes are cooked.
Mash the potatoes with any remaining cooking liquid and the butter. Add enough milk to make a soft purée.
Season with salt and pepper.
Fold in the escarole, bacon and bacon fat. Return to the heat and warm through.

Review Helpfulness: 3.5 out of 5 stars

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  • Updated Oct 5, 2007
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