Stamppot with Curly Endive and Bacon (Dutch Andijviestamppot)

Originating in the 1600s, stamppot is one of the oldest Dutch recipes that remains popular today. The traditional Dutch stamppot recipes use mashed potatoes as the base, and then incorporate a vegetable (most often sauerkraut, kale, endive, spinach, and turnip greens) and sometimes a meat, making the quintessential comfort food dish. There are no real rules about what goes into a stamppot, though, so the variety is as endless as your imagination. Stamppot originated as a winter dish, perfect to fill up the potato farmers during harvest. One of the first stamppots created is the hutspot, which was born out of the Dutch's "Eighty Year's War" with Spain. The story goes that when the Spanish soldiers fled, they left behind bits of a stew that the starving Dutch welcomed and named hutspot, meaning "mix pot."

In the Netherlands, curly endive (frisée or endive lettuce) is most often used in andijviestamppot, a traditional winter stamppot. The contrast between the slightly bitter edge of the curly green leaves and the creamy richness of the potatoes is what works here. And by adding the raw endive to the potatoes while they're hot, the curly leaves wilt a little, while still keeping their shape. The crispy bacon adds just the right texture and salty flavour, making andijviestamppot the perfect dish on a cold winter day. This simple yet delicious recipe can be enjoyed as a main course, filling lunch, or even a side dish along with roasted meat or chicken. If you want a richer dish, add small cubes of young Gouda cheese. It could also be combined with meatballs, sausage, rookworst, and gravy. Curly endive (otherwise known as frisée or endive lettuce) is most often used in the Netherlands to make a traditional winter dish called andijviestamppot. The clever contrast between the slightly bitter edge of the curly green chicory leaves and the creamy richness of the potatoes is what works here.

Many traditional andijviestamppot recipes simply combine mashed potatoes and raw curly endive with a bit of butter, milk, nutmeg and seasoning. Yes, this is classic comfort food at its simplest and that's nothing to be apologetic about. You could also add small cubes of young Gouda cheese to enrich the dish if you fancy. We like to serve andijviestamppot with small strips of pan-fried smoked bacon, but it could also be combined with your favourite meatballs, sausage, rookworst and gravy. You will need a large soup pot, a salad spinner, a sharp chef's knife, a potato masher and a wooden spoon.

3.3 lbs floury potatoes (1.5 kg)
½ lbs curly endive (250 g)
10½ oz smoked bacon (300 g)
2 cups milk (475 mL)
2 Tbsp. butter
pinch nutmeg, freshly grated
kosher or sea salt
white pepper, fresh ground

Wash and peel the potatoes and cut into similarly sized pieces for even cooking. In a large soup pot, boil the potatoes in salted water for 20 minutes.

Meanwhile, wash the head of curly endive thoroughly under cool running water to get rid of all soil - you wouldn't want that gritty texture in your finished dish. Trim any coarse stems and discard any brown leaves. Spin the salad leaves dry using a salad spinner. With a sharp knife, cut the curly endive into thin strips.

Fry the bacon in a frying pan, until just crispy. Drain on kitchen paper and crumble into small pieces. Warm the milk in a small saucepan.

Drain, shake and dry the potatoes with kitchen towels before mashing with a potato masher or ricer. Working quickly, add the warm milk and butter. Season to taste with nutmeg, salt and white pepper.

Mix the raw curly endive through the cooked mashed potato mixture. Add the bacon, mix again, and serve piping hot.

Makes 4 servings.

Cook's Notes:

• Have you always thought of stamppotten as unhealthy? Think again. Potatoes are packed with potassium and vitamin C, while curly endive is rich in folate, fiber and vitamins A and K. All that, and they're a frugal choice, too.
• Hearty stamppotten are usually enjoyed as a main meal in the Netherlands, but nothing stops you from serving this as a vegetable side dish or as a way to make some leftover mashed potatoes go further the next day. Simply warm the mashed potatoes in the microwave, and then add the raw curly endive and cooked bacon bits just before serving, and season to taste.