Cream endive with ham and mustard puree

Name: cream endive with ham and mustard puree
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg big, slightly crumbly potatoes (bag 3 kg), peeled; 25 g butter; 1 onion shredded; 2 x 400 g endive in wide strips; 1 bottle cooking cream light (250 ml); 1 business suit ham strips 200 g; 1 el mustard pot 200 g

A tasty Dutch recipe. The main course contains the following ingredients: meat, large, slightly crumbly potatoes ((3 kg bag), peeled), butter, onion (chopped), endive (in broad strips), cooking cream (light (250 ml)), ham strips (200 g) ) and coarse mustard (pot 200 g).

Ingredients

Kitchen Stuff

puree tamper

Directions

Boil the potatoes in little water with salt in 20 minutes until done. Heat the butter in a frying pan and fry the onion for 3 min. Add the endive in 2 portions and stir fry 2-3 min. Until the leaves have shrunk.
Add 150 ml cream and the ham strips to the endive and heat for 1-2 min. On low heat. Season with salt and pepper.
Drain the potatoes. Stamp with the rest of the cooking cream and the mustard with the puree pestle into a creamy puree. Serve the endive with the mustard puree.