Dutch Andijviestamppot (Endive Mash with Bacon)

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Dutch Andijviestamppot is a real, traditional Dutch dish, known as Endive Mash with Bacon. A creamy mash of potatoes folded with raw curly endive that wilts from the heat, topped with crispy bacon bits.\n\nAndijviestamppot is one of the most common variations of Dutch stamppot, valued for using raw endive that wilts directly into hot mashed potatoes without needing separate cooking, making it a quick, everyday winter dinner.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Dutch home cooking, not a generic stand-in for a search term.

재료

서브 4

• 1 kg감자(껍질을 벗기고 깍둑썰기한 것)
• 500 gcurly endive(washed and roughly chopped)
• 150 ml전유(따뜻하게)
• 3 tbsp버터
• 150 g베이컨(깍둑썰기한)
• 1 tsp좋은 바다 소금(맛보기)
• 0.25 tsp후추
• 1 tspground nutmeg

조리법

1. 1

   감자를 삶아

   Boil the potatoes in salted water until fork-tender, about 20 minutes; drain thoroughly.

2. 2

   Fry the bacon

   While the potatoes cook, fry the diced bacon in a skillet until crisp.

3. 3

   Mash the potatoes

   Mash the hot, drained potatoes with warmed milk and butter until smooth.

4. 4

   Fold in the endive

   Immediately fold the raw, chopped endive into the hot mash — the residual heat wilts it without needing to cook it separately.

5. 5

   시즌

   Season with salt, pepper and nutmeg.

6. 6

   서브하다

   Mound the mash onto plates and top generously with the crispy bacon and its rendered fat.

변형

• •

  バージョンの変更は、通常のデディポンイベルではなく、анкоруно абуゲсшуロセンではなく、一时的な空気で行われる车のバージョンです。

• •

  贵重情报をお客様に提供することはできません。

• •

  ダハ ドユルク ビル イェメク イシン パストゥルマ イェрин ヤンダ トゥツrenミshu ソshisuruサービビсу ヤpin。

저장

남은 음식은 밀폐 용기에 담아 최대 3일 동안 냉장 보관하세요. 쿡탑이나 전자레인지에 물이나 육수를 뿌려 부드럽게 다시 가열하여 질감을 풀어줍니다.

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