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Jackie G.
Endive stew with houmous and merguez
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Ingredients
Directions
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Boil the peeled and chopped potatoes in a large layer of water with a little salt in 15-20 minutes until done.
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Prick the mergue sausage with a fork and fry in a frying pan with 2 tablespoons of hot oil around brown.
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Divide the thinly sliced onion around the sausages and fry everything covered in another 6-8 minutes on medium heat and brown.
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Drain the potatoes, crush them and stir in so much milk that it becomes a smooth puree.
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Stir in the houmous, ground cumin and two tablespoons of olive oil and then hand in the cut endive by hand.
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Warm the stew on soft fire all the way through well.
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Serve the stew in deep plates and divide the merguez into pieces and scoop the fried onion on top.
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Tip: You can also use pigs chipolata instead of mergue sausages.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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