Andijvie stamppot
“Andijvie Stamppot” was the stamppot taught to The Soft Protest, Digest by Lotte van Hoef & Tjobo Kho. It mainly consisted of a combination of potatoes and andijvie[1], mashed together. Andijvie stamppot is one of the most appreciated stamppot in the Netherlands as it takes minutes to prepare.
Video tutorial
🎞🎥Andijvie Stamppot - with potatoes and andijvie. Learning from Lotte van Hoef & Tjobo Kho
Facts & stories
“Andijvie stamppot is Lotte’s favorite, and it is the one her mother always makes. According to her it is stamppot season when the temperature is below 18 degrees celsius. Lotte is an onion-loving person, she always adds raw onions to the andijvie or eat onions next to it. So in this version she added raw onions. Lotte chopped the endive for the first time, usually she always buy the endive pre-chopped like most people in the Netherlands. Thus enjoying the chopping she says that she still prefers the pre-chopped. Tjobo breaks in to the conversation and mentions that his parents wouldn’t buy the pre-chopped since there is carbon gasses in it, to preserve it’s freshness. In Lotte’s family the andijvie stamppot would always be with pre-chopped raw endive, it adds bitterness and crunch and makes a good complimentary marriage with the stamped potato.”
Recipe
Ingredients:
- 500 gr. potatoes
- 400 gr. andijvie (some leafy chicory)
- 100 gr. of jong belegen (young soft cheese)
- 1,5 big onion
- Butter
- Milk
Preparation:
1. Peel the potatoes and put aside in water to rest
2. Cut the potatoes in 4, level with water, add salt
3. Thinly slice the andijvie until two centimeters before you reach the root
4. Chop the onions very finely
5. Wash the andijvie to get rid of any sand (not soil, we’re in the netherlands!)
6. Boil the potatoes for 15 minutes, drain and put back on the fire to let the steam evaporate completely
7. Pour milk
8. Stamp until smooth
9. Add andijvie progressively and stir carefully
10. Add the grated cheese
11. Lekker
Producer
Notes
- ↑ (some leafy chicory)