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1 Comment Yes, we have another Dutch classic today! This Dutch escarole mash or as we call it andijviestamppot) is a delicious twist on the traditional Dutch comfort food. Instead of potatoes I’ve used celeriac (celery root) for the creamy mash and combined it with fresh and crunchy escarole, crispy bacon and Dutch smoked sausage. It’s an easy dinner that is ready in just 25 minutes!
Table of contents
What’s in a name
To be honest: one of the hardest things about this dish is how to name it. There are several translations to andijvie in English, Endive, curly endive, escarole. I’ve decided that escarole is the best translation in American English but let me know if you think otherwise!
Dutch Escarole Stamppot (mash)
I love a good Dutch stamppot, and this escarole version is actually one of my favorite dishes. Mainly because it is so quick to make and because the raw escarole adds a great bit of crunch to the dish.
Traditionally, escarole mash (andijviestamppot in Dutch) is made with mashed potatoes, but for this version I decided to use celeriac instead. It has a slightly earthy flavor that works really well with the fresh greens, salty bacon and the juice smoked sausage.
Of course, this can also be made the same way using potatoes.
The great thing about this escarole mash is that you don’t need to cook the greens beforehand. Instead, you fold the raw escarole into the hot mash just before serving. The leaves wilt slightly from the heat but still retain some of their delicious crunch.
Recipe Ingredients
What you need for this Dutch escarole mash is the following. Make sure to check the exact needs in the recipe card below.
- celeriac (celery root) – for two servings you will need approximately 500 grams or a little more than a pound for peeled and trimmed celeriac. You can replace it with floury potatoes in the same quantity if you prefer.
- escarole – slice the greens into thin strips. Use the broad-lead escarole rather than Belgian endive, which is a different vegetable
- butter – butter is great in any mash!
- heavy cream – add a small splash if you want the mash to be a bit creamier. Optional
- bacon – anything gets better with bacon right? Crispy bacon is perfect here. I also add the rendered fat for extra flavor
- Dutch smoked sausage (rookworst) – a classic addition to Dutch stamppot. But if you can’t find Dutch rookworst, use another fully cooked smoked sausage instead. It will also be delicious with meatballs.
How To Make Escarole Mash
Making this Dutch stamppot recipe is pretty straightforward and the entire dish shouldn’t take you longer than 25 minutes.
First you cook the celeriac. Peel and trim the vegetables and cut into small cubes. Place in a large saucepan with water and bring to a boil. Cook until tender, about 15 minutes (depending on the size you made the cubes).
Drain thoroughly and return the celeriac to the pan over low heat for a minute or two to allow the excess moisture to evaporate. Shake the pan occasionally to prevent it burning.
Make the mash
Add the butter and mash the celeriac until smooth or chunky (both work). Add a splash of cream or milk if you want it appears too dry. It won’t become as fluffy as mashed potatoes but it will still be delicious.
Add the raw escarole
Fold the chopped escarole into the hot mash in batches. It might seem like a lot of greens at first, but they’ll soften slightly from the heat.
While the celeriac is cooking you can also prepare the bacon and the smoked sausage. I love adding the rendered fat from the bacon into the mash for extra flavor. Add salt and pepper to taste.
How To Store Escarole Mash
You can store the mash in an airtight container in the fridge for up to two days. Keep in mind that the vegetables will soften during storage, so the texture will change.
Reheat the stamppot in a large skillet or in a saucepan over low heat. The microwave works really well too. Add a little butter or milk if it appears dry.
I wouldn’t recommend freezing this as the escarole will loose it’s texture and the whole dish can become a bit watery.
FAQ Dutch Escarole Stamppot
Escarole stamppot, known as andijviestamppot in the Netherlands, is a traditional Dutch dish made by combining mashed potatoes with finely chopped raw escarole. It’s usually served with crispy bacon and smoked sausage.
In this version, I use celeriac instead of potatoes for a slightly different flavor.
No! For traditional raw escarole stamppot, the greens are added directly to the hot mash. The residual heat softens the leaves slightly while keeping them pleasantly crunchy.
Escarole is a type of endive with broad, relatively flat leaves and a slightly bitter flavor. It’s different from curly endive (frisée) and Belgian endive (also known as witloof or chicory).
For this Dutch stamppot, broad-leaf escarole is the best choice.
Yes! Simply leave out the bacon and replace the smoked sausage with your favorite vegetarian sausage or pan-fried tempeh.
For extra flavor, you can add a little smoked paprika to the mash.
More Stamppot Recipes
Also check out these favorites!
- Boerenkoolstamppot (kale mash)
- Hutspot (carrot and onion mash)
- Snijbonen stamppot (runner bean mash)
- Zuurkoolstamppot (sauerkraut mash)
Dutch Escarole Mash with Celeriac
Ingredients
- 500 g celeriac celery root, peeled and trimmed
- 1 tbsp butter
- 100 g diced bacon
- 200 g fresh escarole washed and chopped
- 1 Dutch smoked sausage rookworst
- Splash of heavy cream optional
- Salt and black pepper to taste
Equipment
- Potato masher
Instructions
- Peel and trim the celeriac and cut it into small cubes. Place in a saucepan with water and bring to a boil. Cook for about 15 minutes or until tender.500 g celeriac
- Drain the celeriac thoroughly and return it to the pan over low heat for a minute or two to allow any excess moisture to evaporate. Shake the pan occasionally to prevent burning.
- Add the butter and mash the celeriac until fairly smooth. If needed, add a small splash of heavy cream or milk for a creamier consistency.1 tbsp butter, Splash of heavy cream
- Fold the raw escarole into the hot mash in batches until evenly combined.200 g fresh escarole
- Meanwhile, cook the diced bacon in a dry skillet until crispy and heat the smoked sausage according to the package instructions.100 g diced bacon, 1 Dutch smoked sausage
- Stir the rendered bacon fat into the escarole stamppot and season with salt and pepper. Serve with the crispy bacon and smoked sausage.Salt and black pepper
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Comfort food with an easy twist. Perfect for the colder months of the year!