A stamppot is a really traditional and simple Dutch dish; mashed potatoes with one or more (root) vegetables. What I really love about a good ‘stamppot‘, though, is how you can add almost anything to it and still have it taste great. It’s a great way to clean out your vegetable drawer at the end of the week, because you can easily combine two or more vegetables!
Usually a stamppot is served with smoked sausage (like the one I use in my split pea soup recipe), real bacon bits and Dutch gravy. I like to vary and add a little cheese to one dish, a handful minced chorizo to another or even finely chopped sun-dried tomatoes works great with vegetables like curly kale. It really depends on my mood and the time of year. Here’s my (vegetarian) take on our traditional curly endive hodgepodge. Andijviestamp, as we call it.
5 oz cheese cubes
2 pounds potatoes
1 red bell pepper
1 medium onion
1 tbsp coarse mustard
1/3 head curly endive
1/2 cup milk
Peel, dice and wash your potatoes. Boil them in salted water for about 20 minutes, until they’re thoroughly cooked.
I love roasted peppers but you can also sautee them, if that’s what you prefer. Roasting them just really brings out their flavor and sweetness. Roast the pepper on your stove top or in your oven, place it in a bowl and cover with plastic wrap.
I’ve diced half a large (or grab 1 medium) onion, and cooked it over very low heat in 1 tbsp butter so it would be soft and slightly caramelized. You can also use finely minced (raw) spring onions in stead, they’ll give a nice zing!
I’ve chopped 5 oz aged Gouda cheese. You can do this with virtually any cheese—I think pepper jack will be perfect for it as well.
In case you’re wondering what this is; it’s my son giving the cheese back to its rightful owner. Kids are weird :)
Never quite sure what to call this. What you call endive over there, we call chicory. So I’ll just call this curly endive! Give it a good wash. Even though you can cook it -or turn it into creamed endive- I prefer to eat them as salad leaves.
Finely chop 1/3 head of curly endive, go for more if you like lots of green.
The pepper will have cooled off and peeling the skin is now childsplay. Don’t take all the charred spots off as it flavors the pepper. Chop it anyway you like and add them to the onions to keep them warm.
My potatoes look awfully yellow, I know; it’s the light over my stove messing with my photos! Check the potatoes for readiness and drain them.
I’ve poured 1/2 a cup of milk in a bowl, whisked 1 heaping tbsp sharp, coarse mustard in and popped it in the microwave until the milk was steaming hot. The mustard spices up the mash and really compliments the cheese.
Add a tiny knob of butter, a generous amount of black pepper, a pinch of nutmeg and the hot mustard-milk to the potatoes.
Mash it until it’s a smooth puree. Check the seasoning because it might need a little more salt. Make sure the puree is really hot before you add the endive—reheating it afterwards will make the endive wilt where you want it to be crispy.
Add the onions, peppers and curly endive and mix it all up. Stir in the cheese cubes right before serving. The heat will make the cheese melt a little and blend in with the potatoes. It’s absolutely delicious!
This is a pretty basic, straightforward but incredibly flavorful dish. The cheese makes it rich enough to be eaten as a meal on its own, but don’t let me stop you from throwing in a peppersteak and serving this as a side-dish in stead!
– Kayotic Kitchen Recipe Card -
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