Thursday, November 10, 2011

Recipe: Baked Endive Mashpot

In the Netherlands mashpot is common winter food. It can be made with a variety of vegetables like kale, sauerkraut, carrots, lettuce and endive. But eating this over and over again in the cold seasons can become rather boring, so here is a recipe to pimp your mashpot.

Originally this recipe is from the cookbook "de Dunne Vegetarier" (the thin vegetarian) but it is also featured on the site de Vegetarier. As always with Dutch recipes, I will translate it here. The recipe is called Endive-pisang because it has banana in it, but because Zeronic doesn't like baked banana, we left it out. The end result was still really tasty.

By Eva at de Vegetarier
Baked Endive Mashpot (or Endive-Pisang):
- 1 KG potatoes
- 1 crop fresh endive
- 2 bananas (optional)
- 100gr baked onions
- 300gr grated cheese (old would be best)
- some milk
- salt and pepper
- butter or oil

Make a standard mashpot by cooking the potatoes and washing and cutting the endive. Make a potato mash like you normally would. I always add a bit of milk and spice it at the point (salt, pepper, but you can also use nutmeg for example). Stir in the endive and optionally bananas and onions. Heat some oil or butter in a frying pan and add the mashpot. Make sure that it is spread evenly. Bake it until the bottom is golden brown. Add the cheese on top and bake that side shortly. This is all there is to it and it adds great flavor to your mashpot. Even if it falls apart, it still tastes great.

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