Fried chicory with creamy spice puree

Name: fried chicory with creamy spice puree
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg floury potatoes; 4 stump chicory; 250 g chestnut mushrooms; 50 g unsalted butter or margarine; 1 el Zaanse mustard; 250 ml fresh cream; 10 g fresh flat parsley container of 20 g

Vegetarian Dutch dish with potatoes, chicory, chestnut mushrooms, zaanse mustard, whipped cream and flat parsley.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Peel the potatoes and cut into equal pieces. Boil in water with salt in 20 minutes until al dente.
Meanwhile, cut the bottom of the stalk chicory and cut the chicory in half. Remove the hard core. Cut the chicory into strips.
Clean the mushrooms with kitchen paper and cut into quarters.
Heat the butter in a frying pan and fry the mushrooms for 3 min. On medium heat. Add the chicory and cook for 3 minutes. Change regularly.
Add the mustard and whipped cream. Stir through and lower the heat.
Drain the potatoes, evaporate and crush with the puree rammer.
In the meantime, heat the rest of the cream 2 minutes in a saucepan. Beat with a whisk through the puree.
Slice leaves of the parsley. Add the rest of the butter, parsley and pepper and salt. Serve the vegetables with the mashed potatoes.