Stew with chicory and goat cheese

Cut the chicory a few times in the length. Cut the onions, including the beautiful green leaves, into rings.

Cook the potatoes in a little salted water.

In the meantime, fry the prunes in the butter in a frying pan for about five minutes. Stir in the sugar and lemon juice through the chicory.

Drain the potatoes and steam them dry. Stir them finely and stir the hot milk through the potatoes with a wooden spoon.

Put the pan with puree on a hot plate on a low heat. Spoon the fried praise, the goat's cheese and spring / spring onions through the puree. Warm the stew just as well. Serve immediately.