Andijviestamppot is a Dutch endive stew that is crispy endive stirred by a delicious mashed potato. You season these potatoes with bacon, garlic butter, and cream cheese, making the stew full of flavor.
Different stews
Stamppot (stews) belong to autumn and winter time in the Netherlands. And we eat them here regularly. But I keep varying. Otherwise, winter will become very dull. Endive stew is one of the most famous stews around here.
Delicious with a meatball and some vinegar. At least that's how we always ate it when I was young. However, I am often looked at as strange with that vinegar part. Everyone has their habits, right?
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Creamy Andijviestamppot
I believe that endive itself does not have a too pronounced taste. The end would be wonderfully crunchy and bland if you didn't do anything with it. That is, in any case, very different from this endive stew.
Excellent and creamy and has a great taste because of the bacon and cream cheese, but also because of the garlic butter. Because the garlic in the butter gives this stew a delicious flavor, making it a bit more pronounced in taste. And that's great!
And do you like stamppot, and are you looking for inspiration? Then look at this page full of stews, such as a delicious Kale stew cheese casserole, an Oriental Kale stamppot with bacon, and a Brussels sprout stew with apple and bacon.
What do you need for Creamy Endive Stew?
To prepare this Andijviestamppot, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Potatoes - Use floury potatoes to make this recipe. Russet, Doré, King Edward, and Maris Piper are great choices.
- Bacon - gives a salty taste to this stew. Use bacon strips that provide a bite. You can also replace them with sun-dried tomatoes for a vegetarian version.
- Garlic Butter - A delicious creamy butter flavored with garlic, herbs, and salt. Garlic butter gives extra flavor to the stew and makes it creamy.
- Endive - Has a fresh, spicy taste with a bit of bitterness. You can use it raw or cooked in a stew.
- Cream cheese - is a white, creamy, spreadable cheese. It melts in the stew and, together with the garlic butter, provides a creamy taste.
How to prepare Endive Stew with Bacon
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Peel the potatoes and boil them in a bit of water for 20 minutes. Check if they are cooked by piercing the potatoes with a fork. If the fork goes easily into the potato, they are done.
- Drain the potatoes and add the cream cheese and herb butter to the pan.
- Mash the potatoes with a potato masher.
- Mix the endive and fried bacon through the stew. Serve right away.
Stamppot is delicious with a traditional Dutch meatball like my grandmother used to make or a stew with speculaas and apple butter. Or eat it with no extra side dishes; that will be great too!
Tips and Variations
- Use herbed butter instead of garlic butter if you want a less pronounced garlic taste.
- Peel the potatoes and cut them into even-sized pieces. That way, they cook evenly and will be done at the same time.
- Mash the potatoes with a masher. Do not use a mixer, or the potatoes will turn into gunk that resembles glue.
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Recipe
📖 Recipe
RECIPE CARD
Equipment
- Potato masher
Ingredients
- 2½ pounds potatoes, floury, peeled and cut into equal slices
- 1½ pound endive, sliced
- 2 tablespoons cream cheese, room temperature
- 4 tablespoons garlic butter, room temperature
- 5 oz. bacon bits, fried until brown and crispy
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Cook the potatoes in a layer of water for about 20 minutes until done.2½ pounds potatoes
- Wash the endive in the meantime and drain well.1½ pound endive
- Drain the potatoes and add the cream cheese and garlic butter to the pan.2 tablespoons cream cheese, 4 tablespoons garlic butter
- With the masher, puree the potatoes.
- Mix the endive and bacon quickly through.5 oz. bacon bits
- Serve immediately.
Notes
- Use floury potatoes to make this recipe. Russet, Doré, King Edward, and Maris Piper are great choices.
- Peel the potatoes and cut them into even-sized pieces. That way, they cook evenly and will be done at the same time.
- Mash the potatoes with a masher. Do not use a mixer, or the potatoes will turn into gunk that resembles glue.
Let the stew cool down quickly before storing it.
- Refrigerator - Keep the endive stew covered in the fridge for up to 2 days.
- Freezer - You can freeze this andijviestamppot just fine. Place in a freezer box or bag and store in the freezer for up to 2 months. Let thaw in the refrigerator.
- Reheat - Warm up the stew in the microwave or fry it with butter in a frying pan. But this is undoubtedly also delicious to warm up as an oven dish. To do this, place the endive stew in an oven dish. Sprinkle with some breadcrumbs and cubes of butter and bake in a preheated oven at 390 °F (200 °C) for 30 minutes.
Nutrition
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