Mustard puree with chicory from the oven

Name: mustard puree with chicory from the oven
Cook time: 15 min
Total time: 50 min
Yield: 4
Cuisine: Dutch
Ingredients: 500 g chicory; 180 g shoulder ham; 150 g grated mature cheese; 1 kg crumbly potato; 150 ml cooking liquid; 2 el mustard; 40 g bake and fry butter

Potato mustard stew with chicory, shoulder ham and cheese from the oven.

Ingredients

Kitchen Stuff

1 low baking dish (20 x 30 cm)
1 puree tamper

Directions

Preheat the oven to 200 ° C.
Meanwhile, cut the bottom of the chicory, cut the stalks lengthwise in half, remove the hard core and possibly the discolored outer leaves.
Grease the oven dish. Wrap each piece of chicory in 2 slices of ham, place the rolls tightly together in the oven dish. Divide the cheese over it.
Fry for about 35 minutes until golden brown and cooked in the middle of the oven. Cover with aluminum foil for the last 10 minutes.
Meanwhile, peel the potatoes and cut into equal pieces.
Boil the potatoes in water with salt, if necessary, for 20 minutes. Drain. Store the cooking liquid.
Stamp the potatoes together with the butter and mustard to a smooth puree. Add some cooking liquid.
Divide the puree over the plates. Serve with the chicory from the oven.