Mediterranean endive tomato stew

Name: Mediterranean endive tomato stew
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1,25 kg crumbly potato; 25 g unsalted butter or margarine; 12 Catalan bratwurst; 250 g Cherry tomatoes; 1 toe garlic; 150 ml semi skimmed milk; 150 g grated mature cheese; 400 g cut endive

Dutch stew with potatoes, bratwursts, cherry tomatoes, milk, garlic, cheese and endive.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Peel the potatoes and cut into pieces. Boil the potatoes in little water with salt in about 20 minutes until done.
In the meantime, heat the butter in a large frying pan and fry the sausages over medium heat in about 15 min. Around brown and done.
Cut the cherry to celebrate.
Squeeze the garlic over the milk. Heat the milk with the garlic (in the microwave).
Drain the potatoes and stamp into a puree. Stir in the milk (and possibly the shortening) until a smooth puree is formed.
Put the pan on a low heat. Mix the cheese, raw endive and the to with the puree. Season with salt and pepper.
Heat the stew for 1-2 minutes. Divide the stew over the plates and put the sausages on them.