Name Endive 'stamppot' with mushrooms and cheese


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1 1/2 kilo/3 lb potatoes
salt and freshly ground pepper
50 g/2 oz butter
200 g/7 oz chunk smoked
bacon, diced
250 g/8 oz mushrooms
150 ml/6 fl oz milk
600 g/20 oz endive, finely sliced
200 g/7 oz mature Dutch cumin
cheese (or any full-flavoured cheese with cumin)

Preparation. Peel the potatoes and cut into pieces. Cook for about 20-25 minutes in just enough water to cover.
• Meanwhile heat the butter in a frying pan and fry the bacon pieces. Clean and slice the mushrooms. Add these to the bacon and continue frying.
• Heat the milk in a saucepan. Drain the potatoes and mash with the hot milk until smooth.
• Mix the endive, bacon and mushroom mixture, pepper and nutmeg into the potato puree and heat through again.
To serve. Cut the cheese into small pieces and mix into the 'stamppot'. Serve immediately.
Preparation/serving: approx.
50 minutes
Contains per serving: 3103 kJ/743 kcal.
31 g protein, 45 g fat, 54 g carbohydrate
Substitute turnip greens or Swiss chard for the endive and stir cubes of blue cheese through the 'stamppot'.
4 servings

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