Stew with endive, veg balls and amsterdamse onion gravy

Peel the potatoes, cut into equal pieces and boil in water with salt if necessary in 15 minutes.

In the meantime, heat the butter in a frying pan and fry the vegetarian balls for 5 minutes on medium heat.

Take the balls out of the pan and keep warm under aluminum foil. Stir the flour with a whisk through the remaining shortening and cook on medium heat for 3 minutes.

Let the onions drain and halve them. Add to the pan together with the bouillon tablet and warm water.

Stir well, bring to a boil and simmer for 5 minutes on medium heat until gravy.

Heat the milk in a saucepan. Drain the potatoes and collect a cup of cooking liquid. Stamp the potatoes with the milk and mustard to a smooth puree.

Put the pan back on the fire and add in portions the endive with 200 ml of cooking liquid (for 4 people) and let it shrink slightly on low heat.

Add possibly. more cooking liquid to make it even smoother. Season with pepper.

Divide the stew over the plates and divide the meatballs and the gravy over them. Serve the piccalilly.