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- Ginger beer brings spice, freshness and a bubbly kick, the perfect lively sidekick to rustic Andijviestamppot
- Dry white wine, Sauvignon Blanc or Grüner Veltliner are crisp and refreshing against the creamy potatoes.
- A Belgian blonde beer or a good bubbly tripel lifts the dish but still keeps that cozy, rustic farmhouse vibe, try Pezzo da Novanta tripel!
Andijviestamppot
Dutch Escarole Mash
Andijviestamppot is humble, honest and sooo good 🥔 🥬 😋 Mash escarole, potatoes, zucchini, minced beef and onion together and boom 💥 in just half an hour you’ve got a pure and heartwarming meal on the table!
Andijviestamppot is that dish everyone here starts craving the moment the weather turns chilly. It’s super easy to throw together and is just damn good comfort food... warm, hearty and gone before you know it. We always make a big batch because it’s perfect for a few cozy meals and still just as good days later... Everyone loves Andijviestamppot, it’s an easy winner every time. Honestly, who’d ever complain about having it again? 😋
PUBLISHED: 13 Nov '25
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Andijviestamppot is that dish everyone here starts craving the moment the weather turns chilly. It’s super easy to throw together and is just damn good comfort food... warm, hearty and gone before you know it. We always make a big batch because it’s perfect for a few cozy meals and still just as good days later... Everyone loves Andijviestamppot, it’s an easy winner every time. Honestly, who’d ever complain about having it again? 😋
Jump to
Why We Love It!
- Quik & Easy: It all comes together so easily - while the potatoes and zucchini cook, you fry the meat and everything’s ready at the same time to mix with the escarole. Dinner in just 30 minutes!
- Meal planning: double the batch and you’re set for tomorrow!
- Versatile: super easy to switch up - it works just as well vegetarian or with fish. Check out the Substitutions & Variations below.
- The ultimate no-brainer: comfort food 😋 that’s a hit with all ages!
What Is Andijviestamppot?
Andijviestamppot… where to begin… 💚
When potatoes – originally a South American crop – became part of the 🇳🇱 Dutch diet in the 18th century, farmers started mixing them with whatever seasonal vegetables they had on hand: escarole (or endives), kale, carrots, onions. Meat was too expensive so they’d stir in a bit of fat or gravy if they had it. It was practical, warm and filling food for cold days and long hours in the fields. Most vegetables were cooked together with the potatoes, except for escarole. That was firm, slightly bitter and delicious when folded raw through hot mashed potatoes.
Today Andijviestamppot is a true Dutch classic, nowadays often prepared with cream and butter and served with sausage or crispy bacon.
In our version, we like to switch butter and cream for zucchini, sounds weird, no? But trust us, it helps the endive blend beautifully into the mash and and keeps everything juicy. We fry up some onion and minced meat and stir it in at the end in those big, hearty chunks of vegetables and potato – simple and so good…
And yes, after this shoot, everyone fought for a portion of Andijviestamppot… So again, take our advice: make plenty! 😋
Ingredients
Andijviestamppot
left to right – top to bottom – check our Recipe card below for quantity info
- Zuccini: the zucchini makes the mash juicy and full of fresh, earthy flavour
- Yellow onion
- Minced meat: we use a pok veal mix, but other meat or another mix will do as well
- White pepper: white pepper adds a delicate, aromatic heat
- Extra Virgin Olive oil
- Seasalt: since minced meat is sometimes already seasoned with salt so be careful with this
- Potato
- Escarole: we used pre-chopped endive
How To Make Andijviestamppot
6 steps
1
Chop!
Peel and chop the potatoes and boil them starting from cold water. Wash the zucchini and chop it into large chunks. Once the potatoes come to a boil, add them and cook until the potatoes are tender.
2
Peel & Chop
In the meantime, cut off the base of the escarole and slice it into strips. Rinse well to remove any grit.
Peel and finely dice the onion.
3
Sauté
Sauté the onion in a large pan over medium heat until light golden, about 2 minutes. Add the ground meat in rough pieces, add the white pepper and cook until well browned, about 7 minutes. Leave it to rest in the pan while you prepare the mash.
4
Drain & Mash
When the potatoes are soft, drain them in a colander. Pop the potatoes and zucchini back into the pot and give them a rough mash.
5
Mix
Add the escarole little by little, mixing it in well each time, until it’s fully combined. If the mixture feels a bit dry, drizzle in some olive oil. If the ground meat isn’t salted, add a pinch of salt now and mix everything together well.
6
Final Stir
Add the minced meat and give it all a big, final stir - the grand mix before serving!
Smakelijk 😋
Serving Tips & Pairings
- Herbs: Sprinkle some fresh parsley, celery, chervil or chives on top right before serving.
- Mustard: A small spoonful of mustard on the side adds a gentle tang.
- Drinks:
Substitutions & Variations
- Escarole: Swap it for raw spinach, very finely shredded kale or crisp romaine for a similar fresh green mash.
- Potatoes: Try it with sweet potato, parsnip or celeriac for a new twist.
- Onion: You can replace onions with leek for a different taste.
- Meat: Use any ground meat, even chicken, for a slightly different twist, or go for crispy bacon or a sausage on top or folded in, instead of ground meat.
- Spicy: Spoon some Mexican chorizo over the andijviestamppot – it melts right in and gives the whole dish a gentle spicy kick…
- Veggie-forward: Mix in mushrooms check our Funghi Trifolati, green beans, peas, chickpeas or small broccoli florets instead of meat for a bright, green twist.
- Grill: Place it under the grill for about 10 minutes to create a delicious gratin. For a truly Dutch touch, you can use medium-aged or aged Dutch cheese, but Gruyère or mozzarella also work fine. Perfect for serving a large group!
FAQs
How to pronounce Andijviestamppot?
The way to pronounce it is
AHN-DYE-VEE STAHM-POT
with the stress on ‘DYE’ and ‘STAHM’
Can I make it ahead of time?
Yes! It’s really easy to make in advance and still very good – just keep in mind that the fresh color and crunch will be a little less.
How can I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days, and reheat them in a small pot or in the microwave.
Recipe
Andijviestamppot
Andijviestamppot is humble, honest and sooo good 🥔 🥬 😋 Mash escarole, potatoes, zucchini, minced beef and onion together and boom 💥 in just half an hour you’ve got a pure and heartwarming meal on the table!Andijviestamppot is that dish everyone here starts craving the moment the weather turns chilly. It’s super easy to throw together and is just damn good comfort food... warm, hearty and gone before you know it. We always make a big batch because it’s perfect for a few cozy meals and still just as good days later... Everyone loves Andijviestamppot, it’s an easy winner every time. Honestly, who’d ever complain about having it again? 😋
Ingredients
- 500 g zuccini
- 1 kg potato
- 500 g escarole
- 150 g onion
- 1 teaspoon white pepper
- 600 g ground meat - pork and veal mince
- 1 teaspoon seasalt - since minced meat is often already seasoned with salt, be careful not to add too much
- 1 tbsp olive oil
Instructions
- Peel and chop the potatoes and boil them starting from cold water. Wash the zucchini and chop it into large chunks. Once the potato's water comes to a boil, add them and cook until the potatoes are tender.
- In the meantime, cut off the base of the escarole and slice it into strips. Rinse well to remove any grit.Peel and finely dice the onion.
- Sauté the onion in a large pan over medium heat until light golden, about 2 minutes. Add the ground meat in rough pieces, add the white pepper and cook until well browned, about 7 minutes. Leave it to rest in the pan while you prepare the mash.
- When the potatoes are soft, drain them in a colander. Pop the potatoes and zucchini back into the pot and give them a rough mash.
- Add the escarole little by little, mixing it in well each time, until it’s fully combined. If the mixture feels a bit dry, drizzle in some olive oil. If the ground meat isn’t salted, add a pinch of salt now and mix everything together well.
- Add the minced meat and give it all a big, final stir - the grand mix before serving!Smakelijk 😋
Notes
- Zuccini: the zucchini makes the mash juicy and full of fresh, earthy flavour
- Yellow onion
- Minced meat: we use a pok veal mix, but other meat or another mix will do as well
- White pepper: white pepper adds a delicate, aromatic heat
- Extra Virgin Olive oil
- Seasalt: since minced meat is sometimes already seasoned with salt so be careful with this
- Potato
- Escarole: we used pre-chopped endive
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