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.
-
20 minLunchchickpea, tuna, leaf parsley, fresh coriander, spring / forest onion, cucumber, Red pepper, arugula, iceberg lettuce, olive oil, lemon juice, garlic, honey,chickpea salad with tuna -
30 minMain dishwhite quick-cooking rice, medium sized egg, sunflower oil, leeks, winter carrot, garlic, ketjapmarinademanis, bean sprouts,vegetarian nasi -
155 minMain dishmedium-sized onion, beef sukadelap, wheat flour, unsalted butter, Leffe brown, beef broth tablet, tap water, dijon mustard, laurel leaf, parsnip, winter carrot,belgian stew with brown beer, carrot and parsnip -
25 minMain dishchip off bread, peanut oil, sunflower oil, garlic, (Red onion, Red pepper, shawarma meat, leeks, Oyster sauce, honey, Brown sugar, fresh fresh mint, lemon,shawarma with leek and pepper
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it