Stew with endive, veg balls and amsterdamse onion gravy

Name: stew with endive, veg balls and amsterdamse onion gravy
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg something crumbly potatoes; 30 g unsalted butter; 340 g Vegetarian Butcher Hacked Balls; 1 el wheat flour; 320 g onions; 1 vegetable stock; 400 ml hot water; 200 ml semi skimmed milk; 2 el mustard; 750 g chopped endive; 4 el Little piccalilly

Stew with vegetarian meatballs, endive and gravy of Amsterdam onions

Ingredients

Kitchen Stuff

1 aluminium foil

Directions

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.