Achterhoekse stimpstamp with naegelholt and sour sauce

Name: achterhoekse stimpstamp with naegelholt and sour sauce
Total time: 30 min
Yield: 4
Ingredients: 1 kilogram crumbly potato; 200 gram naegelholt (meat products); 50 gram butter; 150 milliliters milk; nutmeg; 500 gram endive; 150 milliliters Salad Dressing for the sauce; 2 tablespoon mustard for the sauce

Ingredients

1 kilogram crumbly potato
200 gram naegelholt (meat products)
50 gram butter
150 milliliters milk

Nutmeg
500 gram endive
150 milliliters Salad Dressing for the sauce
2 tablespoon mustard for the sauce

Directions

Cook the potatoes with salt until about 20 minutes.
Cut 100 grams of naegelholt into strips, roast them in a dry hot frying pan and scoop them out of the pan.
Roast the whole slices in the hot frying pan and place on kitchen paper.
Mix the ingredients for the sour sauce and season with salt and pepper.
Drain the potatoes and mix with the butter, milk, a pinch of nutmeg, salt and pepper.
Scoop the strips of nail wood and endive through the mash. Serve with the slices of naegelholt. Add the sour sauce separately.