Rib chop with fennel-tide puree

Name: rib chop with fennel-tide puree
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg something crumbly potatoes; 750 ml semi skimmed milk; 2 toes garlic; 1 onion coarsely cut; 2 fennel tubers in 1 cm segments; 2 tl dried thyme jar of 14 g; 2 el olive oil; 4 rib chops

A tasty Dutch recipe. The main course contains the following ingredients: meat, slightly crumbly potatoes, semi-skimmed milk, garlic, onion (coarsely chopped), fennel tubers (in 1 cm segments), dried thyme (pot of 14 g), olive oil and rib chops.

Ingredients

Kitchen Stuff

puree tamper

Directions

Peel the potatoes and cut into 1 cm slices. Put the milk in a large pan, press the garlic above and add the potato, onion, fennel and thyme. Bring to the boil and cook the potato and fennel for 10 minutes until done.
Heat the oil in a frying pan and fry the rib chops in 10 min. Until golden brown and done. Drain the potato and fennel, collect the milk. Stamp the potato and fennel with 150 ml of milk to a smooth puree with the puree mash.
Put the puree on 4 plates. Put a chop. Delicious with a fresh salad of romaine lettuce (bag 200 g) with balsamic dressing.