Stew endive with cheese and fried onion

Name: stew endive with cheese and fried onion
Total time: 35 min
Yield: 4
Ingredients: 125 kg floury potatoes; 1 crop endive; 5 tablespoon olive oil; 2 onion; 5 tablespoon curry powder; 150 ml milk; 150 gram grated cheese; nutmeg

Ingredients

Directions

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