Filter
Reset
Sort ByRelevance
Jackie G.
Endive stew with houmous and merguez
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the peeled and chopped potatoes in a large layer of water with a little salt in 15-20 minutes until done.
-
Prick the mergue sausage with a fork and fry in a frying pan with 2 tablespoons of hot oil around brown.
-
Divide the thinly sliced onion around the sausages and fry everything covered in another 6-8 minutes on medium heat and brown.
-
Drain the potatoes, crush them and stir in so much milk that it becomes a smooth puree.
-
Stir in the houmous, ground cumin and two tablespoons of olive oil and then hand in the cut endive by hand.
-
Warm the stew on soft fire all the way through well.
-
Serve the stew in deep plates and divide the merguez into pieces and scoop the fried onion on top.
-
Tip: You can also use pigs chipolata instead of mergue sausages.
-
60 minMain disheggplant, tomato, Mozzarella, wheat flour, traditional olive oil, tomato frito, Grana Padano, fresh basil,melanzane
-
260 minMain dishbeef rib, unsalted butter, small onion, Guiness bokbier, clove, dried mace, dried laurel leaves, celeriac, pandan rice,beef stew with clove and beer
-
25 minMain dishonion, green peppers, corn kernels, seawolf fillet, sunflower oil, taco seasoning mix, taco shells, taco sauce mild,tacos filled with paprika and fish
-
35 minMain dishsauerkraut, butter, (chestnut) mushrooms, large onion, shiitake, winter carrot, crumbly potatoes, fresh thyme leaf, flat leaf parsley, vegetable stock, sour cream,russian sauerkraut stew
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it