Wednesday, December 22, 2010
Foeksandijvie (Escarole Endive Mashed Potatoes)
"Foeksandijvie" is a stamppot made with escarole endive, a vegetable easy to grow and readily accessible at your local grocery store. The lettuce-type greens are washed and cut into strips, and mixed ("foeksen" in the dialect of the province of Overijssel where this dish is traditionally from) in with the potatoes after they have been mashed. The combination of warm, gooey potatoes with the crispy, slightly tart vegetables is a winner and will be a new favorite at your family's table.
The dish can be served with or without the added " karnemelksaus", a gravy made with buttermilk and salt pork.
Foeksandievie met karnemelksaus
1 head of escarole endive
1 teaspoon salt
Peel the potatoes and cut into regular sized chunks. Bring to a boil in a pan of water, barely covering the potatoes, add the salt and lower the heat to medium and boil for about twenty minutes. When the potatoes are easily pierced with a fork, pour off the remainder of the water saving about half a cup. Mash and add some potato water if the mashed potatoes are too dry.
Wash the escarole, rinse and cut into half inch strips. Mix in with the mashed potatoes. Taste and adjust salt, and add a pinch of pepper or nutmeg if desired.
For the sauce
3 slices of salt pork, diced
1 cup of buttermilk
1/2 tablespoon of flour
Slowly render the fat out of the pork. Remove the meat, stir the flour into the fat and add the buttermilk. Stir until the sauce thickens, then add the pork back in. Serve separately, or pour it over the foeksandijvie on a family-style plate.