Endive stew with ham and tomato

Name: endive stew with ham and tomato
Total time: 30 min
Yield: 4
Ingredients: 125 kilo floury potatoes; 3 tomato; 25 gram butter; 200 gram ham; 150 ml warm milk; 450 gram endive; 6 onion

Ingredients

Directions

Cut the endive coarse.
Cut the onions into four.
Peel the potatoes and cut them into pieces.
Boil the potatoes in a pan with a large layer of boiling water with a little salt in 15-20 minutes.
Cut tomatoes in four, remove seeds with moisture and cut the flesh into thin strips.
Cut the ham into strips.
Heat half the butter in a frying pan and fry the ham bars lightly brown in 1-2 minutes.
Hold on a plate warm under aluminum foil.
Drain the potatoes and grind them with a pestle.
Add the remaining butter and the shortening of the ham.
Pour in so much milk with stirring that it becomes a smooth puree.
Add the endive and strips of tomato all hand in hand.
Heat the stew while stirring until the endive begins to shrink.
Season with salt and pepper.
Serve the stew with the ham and onion on it.