Dutch endive steak with sausage and braised carrot

Bring a generous pot of water to the boil. Peel the potatoes, cut into equal pieces and boil them with some salt in 20 minutes until tender.

Meanwhile, clean the onions and cut into rings. Heat the oil in a frying pan and fry the sausages over a high heat in 5 minutes.

Turn down the heat, add the onion and thyme and fry the sausages and onion in 10 min. Until done. Times regularly.

In the meantime, heat the butter in the frying pan and add the carrots, curry madras and the water.

With the lid half on the pan on low heat for 15 minutes. Stir frequently.

Drain the potatoes, but collect 100 ml of cooking liquid.

Stamp the potatoes with the puree mash to puree. Put the pan on low heat and mix in the endive, milk and the cooking liquid.

Divide the endive and sausage over the plates and add the carrots.