Spring stew with cheese schnitzels

Name: spring stew with cheese schnitzels
Total time: 25 min
Yield: 4
Ingredients: 50 gram butter; 1 kilo floury potatoes; 100 ml warm milk; 450 gram endive; 150 gram carrot salad; 2 tablespoon leaf parsley; 4 cheese schnitzels; 100 ml water

Ingredients

50 gram butter
1 kilo floury potatoes
100 ml warm milk
450 gram endive

150 gram carrot salad
2 tablespoon leaf parsley
4 cheese schnitzels
100 ml water

Directions

Peel the potatoes and cut into cubes.
Melt half of the butter in a pan and pour in the potato cubes.
Preheat them for a minute.
Pour in the water and cook the potato cubes in ten minutes.
Mash the potatoes with the pulp with the pestle.
Add the milk while stirring and stir to a fine puree.
Hand-carve the endive and carrot salad through the mash.
Warm the stew until the endive begins to shrink.
Stir in the parsley.
Season with salt and pepper.
Heat the rest of the butter in a frying pan and fry the cheese schnitzels in a maximum of six minutes until golden brown.
Put the endive stew on plates and place the cheese schnitzels next to it.