Stew of spring vegetables with mustard and bread crumbs

Name: stew of spring vegetables with mustard and bread crumbs
Total time: 25 min
Yield: 4
Ingredients: 800 gram crumbly potato; 200 milliliters sour cream; 2 tablespoon mustard; 200 gram endive; 200 gram carrots; 1 bunch radishes; 5 spring / forest onion; 2 tablespoon olive oil; 2 cut Brown bread; 2 clove garlic

Ingredients

800 gram crumbly potato
200 milliliters sour cream
2 tablespoon mustard
200 gram endive
200 gram carrots

1 bunch radishes
5 spring / forest onion
2 tablespoon olive oil
2 cut Brown bread
2 clove garlic

Directions

Cook the potatoes in plenty of water with salt. Drain and stamp into a puree with the sour cream and mustard.
Scoop all the vegetables through the puree and stir for a few minutes if necessary at a low setting.
In the meantime, heat the olive oil in a frying pan and fry the breadcrumbs on medium to high in a few minutes brown and crispy. Add the garlic at the last minute and fruit shortly.
Serve the stew with the baked bread crumbs.