Ingredients (suitable for 4 people)
- 1 – 1,2 kg potato (kruimig)
- 500 gr Andijvie / Endive
- 90-180 grams of Red Pesto
- 250 gr Cherry Tomatoes
- 300 gr bacon (can be left out if you are vegetarian)
- Some milk/crème fraiche/butter (if you don’t use bacon)
Cook the potatoes for 12-16 minutes. Don’t salt the water. Test them with a fork. If you don’t feel resistance, you know they are done. Keep some of the cooking liquid (50-100 ml, really not a lot).
Fry the bacon in a fyring pan. When they are a dark red/brown colour, get them out of the pan and on to kitchen towel. Keep the fat. Cut the tomatoes.
Mash the potatoes, and add some of the fat of the bacon to make it smooth. If you are vegetarian, go for some milk/butter/crème fraiche instead here, or you can use the cooking liquid from the potatoes.
Add the Endive (I would advice not to put in all at once), the tomatoes and the pesto. You can add the pesto to taste. Just add a tablespoon at a time and taste in between.
Add the bacon last, because you want it to stay crispy as long as possible.
You can also bake the tomatoes in the oven, instead of using them raw. Cut the tomatoes in smaller pieces, place them on an oven tray lined with some baking paper. Sprinkle some olive oil, salt and pepper over the top. Bake them at 200-220 degrees Celsius, for 20-25 minutes. If you start with putting them in the oven before everything else, then they will be done at the same time as your stamppot.