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.
-
25 minMain disholive oil, onion, curry powder, White rice, White wine, tomato cubes, fish bouillon tablet, pangasius fillet, dill,tomato-fish soup with rice
-
40 minMain dishmedium-sized onion, tomato, chilled pumpkin cubes, fennel seed, mild olive oil, fresh basil, ricotta, lemon juice, Honig more than good basis for tomato soup, tap water,roasted tomato pumpkin soup
-
25 minMain dishport salut, couscous, cucumber, tomato, spring trip, salted almonds, raisins, coriander, lemon, olive oil, cinnamon, freshly ground pepper and salt,couscous salad with nuts and raisins
-
25 minMain dishsalt, olive oil, ravioli ai 4 for, poultry feast, cold butter or margarine, grated Parmesan cheese,fried ravioli
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it