With the cold, it’s stamppot-time! Stamppot is a comfort food for in the winter period. It’s boiled potatoes and veggies, which are drained and then mashed together. There are many variations on stamppot. This time I made one with red beets and endivie. The red beets endivie stamppot was delicious!
The recipe I used is from the cookbook ‘Lekker Eten & Bewegen’from winter 2006/2007. C1000 a supermarket produced the books. It’s a lean stamppot, no bacon and cheese in this one, but mustard and chicken for flavor. Stamppot is a Dutch Traditional Food. Just like vla!
The recipe was easy to follow and we all loved it. I used honey vinegar instead of seasoned vinegar, since that was what I had.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Red Beets Endivie Stamppot
Allergies: beets, mustard
1 kilograms potatoes
400 grams red beets
250 grams chicken fillet cold cuts
2 tablespoons mustard
2 tablespoons extra virgin olive oil
1 tablespoon honey vinegar
200 grams endivie
Boil potatoes in water until soft (test with a fork, easy to be pricked). In a pan cook the red beets shortly.
Drain the potatoes. Preserved 1 deciliter from the drained water. Mash the potatoes. Add the chicken cold cuts, red beets and some of the water tot he mashed potatoes.
Mix mustard, olive oil, vinegar, salt and pepper. Heat the stamppot and add the endivie. Pour the dressing over the stamppot.
- Recipe source is ‘Lekker Eten & Bewegen’.
- Enough for 4 persons for dinner.
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