Recettes

(Recipe) Crispy Ham and Belgian Endive Mash

12
Jan

As we navigate through the chilly days of January, there’s nothing more comforting than a warm, hearty meal. This Belgian Endive (Witlof) mash with crispy fried ham offers a delightful twist on the classic Dutch ‘stamppot.’ The dish beautifully combines the slightly bitter taste of Belgian endive with the creamy texture of mashed potatoes, complemented by crispy prosciutto ham, soft goat cheese, and fresh arugula. This recipe is a fantastic way to bring the warmth and tradition of Dutch cuisine to your winter table.

(Recipe) Crispy Ham & Belgian Endive Mash

4 servings

Tip: To make this dish vegetarian, simply omit the prosciutto or replace it with grated Pecorino cheese.

Ingredients

800 g floury potatoes
500 g Belgian endive
50 g arugula
100 g prosciutto
110 g soft goat cheese
175 g crème fraîche
50 g butter
2 tbsp apple syrup
50 ml balsamic vinegar
50 g walnuts
Salt and pepper to taste

Instructions

Prepare the Potatoes: Peel the potatoes and cut them into large chunks. Place them in a pot, cover with water, add a pinch of salt, and boil for about 20 minutes until soft. Drain and mash them with the goat cheese and crème fraîche until smooth.

Tip: For a quicker option, use pre-peeled potatoes.
Cook the Belgian Endive: Cut the endives lengthwise into quarters. Melt 50 g of butter in a frying pan and place the endive quarters with the cut side down. Fry on high heat for 3 minutes, flip, and continue to fry on the other side. Spread apple syrup on the endives and cook for an additional 1-2 minutes. Add balsamic vinegar and let it evaporate completely. Mix the caramelized endive with walnuts and arugula into the mash. Season with salt and pepper.

Tip: If the apple syrup is hard to spread, place a tablespoon of it in the pan next to the endives. It will become easier to spread.
Fry the Prosciutto: Fry the prosciutto in a separate pan with a little olive oil until crispy. Remove, chop or break into pieces, and mix into the endive mash. Garnish with additional arugula.