Last week I decided I wanted to make donuts. I love donuts. I think I like cronuts too, but I haven't had the chance to try them yet. Anyway, I started baking and frying a lot of donuts. I tried a lot of recipes. I ate a lot of donuts. A lot. But whatever recipe I tried, I couldn't find the perfect donut recipe I was looking for. Either they where too sweet, too fat, too main stream or too big (wait. is this a thing?). So, I took a break. A break from donuts. Because I couldn't make or eat another donut again. I mean don't get me wrong, I'll probably start making them again next week or something, but now, today, this week; I need a donut break.
Another amazing thing happened this week: it finally got colder in Taipei!!! After months and months and months and months of humidity, sweaty arm pits and devilish hot temperatures the weather Gods decided that it was enough and just like that it turned into 15 degrees. Don't laugh, 15 degrees is kind of cold if you're used to 38 degrees and humidity. This is heaven right now. And i'm playing Christmas songs non-stop.
So cold(ish) temperatures, Wham! and digging into my closet looking for wintery clothes got me craving for Dutch Endive Mash Pot. This is a very traditional meal from Holland. If you are very bad in cooking you might want to send me peanut butter cookies or Akita puppies (to thank me) because this dish is VERY EASY TO MAKE. The main ingredient are the potatoes. You cook them, you mash them and then mix and match it with any kind of winter, green leafy vegetable you like. (leaving out some details now, but read the recipe down below) AND THAT'S IT. Off course this dish needs a good sausage and a nice gravy or some mustard. Even this one can be up to you. Traditionally speaking you should go for a Dutch smoked sausage, like I did. But you can easily change this into a nice bratwurst (yes, tsie zuzesj from tsie Gurmanz) Italian sausages, meatballs or even a nice piece of baked pork belly! I match this dish with a cool mug of fresh milk.Yum.
Dutch Endive Mash Pot
makes 4 servings
1 kilo starchy potatoes
around 450 grams fresh endive (or whatever vegetable you prefer)
a little salt to add while cooking the potatoes
Dutch smoked sausage (or whatever type of meat you prefer)
25 grams butter
fresh time to taste
fresh rosemary to taste
1 garlic clove
some salt and pepper to taste
some milk to make the mash more creamy and soft (if needed)
200 ml mustard or gravy from the meat you've chosen to use
Wash and peel the potatoes. Cut them in 4 pieces. Cook the potatoes in a wide enough pan in water and add the salt. This would take around 15-20 minutes.
In the meantime, wash the vegetables and cut them in bite size pieces. When you're using endive, you don't need to blanch it, you can just add it raw to the potatoes later.
Prepare the meat. The Dutch smoked sausage needs to be heated in hot water for about 15 minutes. Let it rest for one minute before serving.
Once the potatoes are cooked, remove the water and mash it together with the butter. Add the endive, the time, rosemary, the mashed garlic clove and some salt and pepper to taste. If the mash looks a little dry, you can add some milk to make it more creamy.
Cut the sausage in slices and serve (all on hot and steamy temperatures) with the Mash Pot.