Stamppot with endive

International students of TU Delft: Welcome to Holland! In this special edition of Delta, I will try to teach you one of the most fundamental dishes in the Dutch kitchen.

Don’t be fooled by the lovely summer weather; when winter comes, it does so with a vengeance. So get out the warm sweaters and the gloves, because believe me, winter is coming. This Dutch recipe will help you through the cold months and warm your body and soul.

Stamppot is named after the action of mashing (stampen in Dutch) potatoes in a pot (pot in Dutch).


Large cooking pan, Masher, Frying pan, Sieve


Potatoes, Butter, Milk, Oil, Salt, Pepper, Bacon bits, Endive

Peel, wash and cut the potatoes into large chucks. Boil the potatoes in plenty of lightly salted water until they become soft. While the potatoes are boiling, cook the bacon in a bit of oil until nice and crunchy. Remove the bacon from the pan and add a small amount of water and a bit of butter. This will make a light gravy. Chop your endive into small pieces. When the potatoes are cooked, drain them and return them to the pan. Add milk, butter and oil, salt and pepper and mash into a puree. Then add the endive and stir until the heat of the puree softens the endive. Add the bacon and serve directly with the gravy.

In Holland the gravy is a very important part of the dish. If you like meat, cook a sausage to serve on the side. A perfect warm meal for the winter months.

On the edge of the blade, 

Chef Job


Redacteur Redactie

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