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Victoria
Stew endive with cheese and fried onion
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Ingredients
Directions
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Peel and cut the potatoes into pieces.
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Boil the potatoes in a pan with a good layer of water in 25 minutes.
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Meanwhile wash the whole crop endive and store it dry over the sink.
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Cut the crop from the top to the stalk in strips of 2.5 cm wide.
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Let the endive drain well in a colander or dry the bars in a salad spinner.
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Peel the onions and then cut into half rings.
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Heat 3/5 tablespoons of olive oil in a skillet and pour in the onion rings and the curry powder.
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Fry the onions gently in 6-8 minutes until golden brown and done.
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Drain the potatoes and grind them with a puree rammer.
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Stir in the rest of the olive oil and milk so that it becomes a smooth puree.
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Stir in 2/3 grated cheese and add salt, freshly ground pepper and nutmeg to taste.
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Add the endive hand by hand and warm the stew while stirring until the endive begins to shrink.
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Serve the stew in deep plates and spoon the fried onions.
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Sprinkle the rest of the cheese over it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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