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German Endive hodgepodge Recipe: Endivien Untereinander
by: Gerhild Fulson / Oma Gerhild shares easy, authentic German recipes you can trust—rooted in family tradition and featured in her cookbooks.
Published: May 06, 2015, Updated: January 22, 2025
Endive with mashed potatoes. Recipe from the Ruhr region of Germany as sent in by one of our fans! What a treat!Endivien Untereinander is a hearty dish that showcases the beauty of German home cooking. This traditional endive and potato dish is beloved for its simple ingredients and robust flavors, making it perfect for family meals or special occasions.
This recipe is called “Endivien untereinander” which roughly translates as “Endive Hodgepodge” (a mix of veggies and meat).
Oma’s Recipe Rundown
- Ease of Making: Straightforward and beginner-friendly with simple steps.
- Taste: A delightful balance of creamy, savory, and slightly bitter flavors.
- Top Tips: Add a touch of nutmeg to the mashed potatoes for extra warmth, and make sure to sauté the onions until golden for maximum flavor.
- Gluten-Free: This recipe is naturally gluten-free, as long as you verify that all ingredients are certified gluten-free.
Why You’ll Love This Recipe
- Affordable: This dish uses simple pantry staples and fresh endive, making it both budget-friendly and easy to prepare.
- Balanced Flavors: The bitterness of the endive pairs beautifully with the creaminess of mashed potatoes and the savoriness of bacon and onions.
- Versatile Side or Main Dish: Serve it alongside bratwurst or hamburgers, or enjoy it as a standalone main dish.
Special thanks to Nicole Niemietz for inspiring this recipe.
Nicole lives in Duisburg, Germany, and this dinner is a very traditional German meal for the Ruhr region. She graciously shared her recipe with me by email, which I'll share below.
I incorporated her suggestions for my recipe below, caramelizing the onion to bring a further depth of flavor to the dish.
Here is a collage of Nicole's photos she sent:
The process of making this endive Hodgepodge dish. Such a delicious German treat it is!The dish combines bitter endive with mashed potatoes, creating a perfect balance of flavors. The addition of bacon, onions, and a touch of vinegar adds depth and richness, making it a quintessential comfort food.
What Is Curly Endive?
Curly endive is a leafy vegetable that belongs to the chicory family. It has a slightly bitter taste that mellows when cooked or paired with other ingredients, making it a versatile choice for salads and warm dishes.
In its raw form, endive is crisp and refreshing, often used in salads. And, it can also be used cooked as it is in the recipe below.
The recipe below uses curly endive or frisée, sometimes called chicory for this recipe.
Here's her German email and my recipe underneath.
Nicole's German email:
Hier nun mein Rezept für Endivien untereinander. Ich habe das Rezept von meiner Mutter, sie wiederum von ihrer Mutter usw.
Das Gericht ist eine deftige Hausmannskost aus dem Ruhrgebiet. Ich heiße übrigens Nicole Niemietz und komme aus Duisburg.
Endivien untereinander
Ein Kopf Endivien, Kartoffeln, Zwiebeln, Essig und Öl, Prise Muskat, geräuchert-durchwachsener Speck, Blutwurst, Mehl, Salz und Pfeffer
- Der Endivien wird geviertelt und in feine Streifen geschnitten ( ca. 5 mm) Die Streifen gut waschen, abtropfen lassen und mit gewürfelten Zwiebeln, Salz, Pfeffer, Essig und Öl einen klassischen Salat machen. Früh genug damit beginnen, damit die Bitterstoffe verschwinden.
- Kartoffeln schälen und in mundgrosse Stücke schneiden. In einem größeren Topf ( später kommt der Endivien mit hinzu) mit Wasser und Salz garen.
- Wenn die Kartoffeln gar sind, den Salat nochmal abschmecken. Eventuell noch etwas Essig und Salz dazu geben. Es sollte säuerlich schmecken.
- Die Kartoffeln stampfen, es dürfen aber ruhig kleine Stückchen drin bleiben, es sollte kein Brei werden!
- Dann kommt der Endivien mit Essig/Öl und Zwiebeln in den Topf zu den Kartoffeln und wird vermengt. Man sollte mehr Endivien als Kartoffeln haben.
- Dann wird der Speck in kleine Würfel geschnitten und in Öl, wenn man hat nimmt man aber lieber Schweineschmalz (den machen wir selber), das hat mehr Geschmack, knusprig gebraten.
- Den fertigen, noch heißen Speck fügt man zu dem Endivien-Kartoffelgemisch dazu und rührt ihn unter. Nun eine Prise Muskat und nochmals abschmecken, ob genug gewürzt ist.
- Die Blutwurst in handtellergroße Stücke schneiden, die Pelle entfernen und halbieren. Dann in Mehl wenden und in heißem Schweineschmalz, oder Öl anbraten bis sie knusprig ist. Sie sollte innen ganz weich sein und außen angebräunt und knusprig.
- Dann ist man fertig und es wird angerichtet.
Bei uns kann man nicht das ganze Jahr über Endivien kaufen. Die Besten gibt es im Herbst und im Frühjahr.
Natürlich kann man jede andere Wurst dafür nehmen. Auch Frikadellen. Aber klassisch ist eben die Blutwurst. Sie ist aber auch nicht jedermanns Sache.
Liebe Grüsse aus Duisburg/NRW
Von Nicole
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Special thanks again to Nicole for inspiring this recipe. Her original version was already a gem, and I’ve added a twist by caramelizing the onions with the bacon. For me, this small change enhances the dish with a deeper, richer flavor, making every bite even more satisfying.
Ready to make Oma's Endive Recipe?
German Endive Hodgepodge Recipe: Endivien Untereinander
Try a taste of traditional Germany with this Endivien Untereinander recipe - a classic endive dish from the Ruhr region. Satisfy your cravings with this delicious meal!
Prep Time
15 minutes |
Cook Time
40 minutes |
Total Time55 minutes |
Servings:
Serves 4 - 6
Ingredients:
- 1 lbs (454 g) frisée endive
- 1 tablespoons (15 ml) vinegar
- 1 tablespoons (15 ml) oil
- Salt and pepper, to taste
- 2 lbs (908 g) potatoes, peeled
- 1 teaspoon salt
- 1 tablespoon (15 g) butter
- 3.5 oz (100 g) onion, diced
- 8 oz (230 g) bacon, diced
- ½ cup (120 ml) milk, warm
- 1 teaspoon nutmeg, or to taste
Instructions:
- Quarter the endive and cut into thin strips (approx. 0.2 inches). Wash the strips thoroughly, drain well, and mix with vinegar, oil, ½ teaspoon salt, and pepper to create a classic salad. Prepare this early to allow the bitterness of the endive to mellow.
- Cut the potatoes into large chunks and put into a large pot of water, adding 1 teaspoon salt. Bring to a boil and cook until tender, about 15-20 minutes.
- Meanwhile, in a frying pan, over medium heat, melt the butter. Add the diced bacon and cook until almost crispy. Remove the bacon and add the diced onions and fry until the onions are caramelized and golden brown.
- Taste the endive salad and adjust seasoning by adding a bit more vinegar and salt. It should have a slightly tart flavor.
- Drain the potatoes when they are tender and lightly mash them, adding just enough milk as needed. Keep the texture slightly chunky for a more rustic dish.
- Add the prepared endive salad into the pot with the mashed potatoes. Mix gently to combine.
- Pour the hot bacon and caramelized onions, including the fat, over the potato-endive mixture and stir.
- Add the nutmeg and adjust the seasoning with additional salt and pepper, if needed. Serve.
* * * * *
Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
Recipe updated on January 22, 2025
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German Endive hodgepodge Recipe: Endivien Untereinander
By Oma Gerhild FulsonTry a taste of traditional Germany with this Endivien Untereinander recipe - a classic endive dish from the Ruhr region. Satisfy your cravings with this delicious meal!
Ingredients: endive, vinegar, potatoes, onion, bacon, seasonings,
For the full recipe, scroll up ...
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