Vegetarische Stamppot Andijvie
Stamppot Rauwe Andijvie: beloved Dutch comfort food pairing steaming hot mashed potatoes with finely shredded raw curly endive, cubes of mature aged Gouda cheese, milk, butter, and a hint of vinegar.
Ingredients
- • 1kg floury Dutch potatoes (such as Bildtstar or Bintje), peeled and quartered
- • 450g fresh curly endive (andijvie), washed, dried, and sliced into fine ribbons
- • 150g mature Dutch Gouda cheese, cut into small 5mm cubes
- • 120ml warm whole milk
- • 40g salted Dutch farmhouse butter
- • 1 tbsp white wine vinegar
- • 1/2 tsp freshly grated whole nutmeg
- • Sea salt and freshly cracked black pepper
Preparation Steps
Boil the peeled potatoes in a large pot of salted water for 18 to 20 minutes until tender. Drain completely and steam dry over low heat for 1 minute.
Mash the potatoes thoroughly with the butter and warm milk until fluffy and smooth. Season with nutmeg, salt, black pepper, and the tablespoon of vinegar for authentic tang.
Fold the finely shredded raw endive into the steaming hot mash in several additions. The residual heat will wilt the endive slightly while keeping its fresh, crunchy bite and vibrant green color.
Toss in the small cubes of mature Gouda cheese, gently stirring so the edges of the cheese begin to soften and melt into the stamppot. Serve immediately with a hollow in the center for vegetarian gravy.