Oriental endive stew

Peel the potatoes and cut into equal pieces. Boil the potatoes in water with salt in 20 minutes until done. Meanwhile, heat the oil in a thick-bottomed pan. Smother the shallots with the mass powder with the lid on the pan in 10 min. Over low heat.

Heat the milk in a saucepan. Drain the potatoes and crush with the puree mash. Add the milk while stirring to create a smooth puree.

Scoop the shallot mixture through and add the raw endive bit by bit. Warm the stew all the way through gently until the endive begins to shrink. Season the stew with salt and pepper and pour the coriander and half of the peanuts right before serving. Serve the endive stew in 4 deep plates and sprinkle the rest of the peanuts over it.