Andijviestamppot with Smoked Sausage

Ingredients

• 1 kg (2.2 lbs) potatoes, peeled and cut into chunks 1 kg (2.2 lbs) potatoes, peeled and cut into chunks
• 500g (1.1 lbs) endive, finely chopped 500g (1.1 lbs) endive, finely chopped
• 4 smoked sausages 4 smoked sausages
• 100ml (1/2 cup) milk 100ml (1/2 cup) milk
• 50g (1/4 cup) butter 50g (1/4 cup) butter
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 20g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   Boil the potatoes in a large pot of salted water until tender. Drain the potatoes and return them to the pot.
2. 2.
   In a separate pot, bring water to a boil and blanch the endive for 2 minutes. Drain and set aside.
3. 3.
   In a small saucepan, heat the milk and butter until the butter has melted.
4. 4.
   Mash the potatoes with a potato masher or a fork until smooth. Gradually add the milk and butter mixture while mashing.
5. 5.
   Stir in the blanched endive and season with salt and pepper.
6. 6.
   In a separate pan, cook the smoked sausages according to the package instructions.
7. 7.
   Serve the Andijviestamppot hot, topped with the smoked sausages.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are tender but not overcooked to maintain the desired texture of the dish.
• Endive — Blanching the endive helps to reduce its bitterness while retaining its crunchiness.
• Smoked sausage — Cooking the smoked sausage separately ensures it is heated through and develops a delicious smoky flavor.

Tips & Tricks

• For a twist, you can add a dollop of mustard on top of the Andijviestamppot for an extra tangy flavor.
• If you prefer a creamier texture, you can add more milk and butter to the mashed potatoes.
• Feel free to experiment with different types of sausages, such as chorizo or bratwurst, to add variety to the dish.
• Leftover Andijviestamppot can be reheated in a pan with a little butter for a delicious next-day meal.
• Serve the Andijviestamppot with a side of pickles or Dutch mustard for an authentic Dutch experience.

Serving advice

Serve the Andijviestamppot hot, with the smoked sausages placed on top. Accompany it with a dollop of mustard and a side of pickles for a complete and satisfying meal.

Presentation advice

To present the Andijviestamppot, create a well of mashed potatoes and endive in the center of the plate. Place the smoked sausage on top and garnish with a sprig of fresh parsley. Serve with a side of pickles and mustard for an appealing and traditional Dutch presentation.