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.
-
40 minMain dishgarlic, thin bacon strips without rind, ketjapmarinademanis, Tabasco, zeeuws bacon, sunflower oil, pre-cooked potato cubes, cut endive, freshly ground pepper, salt, nutmeg,spicy bacon patties with stir-fry dish of endive
-
115 minMain dishchicken drumstick, chipotle pepper in adoboose in pot, traditional olive oil, garlic, fresh fresh mint, cucumber, YoGood Greek yogurt,spicy chicken drumsticks with tzatziki
-
20 minMain dishgarlic, mushroom melange, cherry tomatoes on the branch, fennel seed, (olive oil, fresh tortelloni grigliate, fresh fresh mint, chilled burrata cheese,fresh tortelloni with buffalo mozzarella and tomatoes
-
30 minMain dishbig potatoes, Catalan, butter, red cabbages, rinse apple syrup, Apple, thin bacon strips, walnuts,red cabbage with bacon and bratwurst
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it