Tartare with stir-fried chicory

Name: tartare with stir-fried chicory
Total time: 30 min
Yield: 4
Ingredients: 800 gram floury potatoes; 2 onion; 6 shrubs chicory; 5 tablespoon olive oil; 2 teaspoon dried thyme; 1 tablespoon balsamic vinegar; 4 tartar

Ingredients

Directions

Peel the potatoes, cut into large pieces and boil in five cm of water with a little salt in twenty to twenty-five minutes.
Peel the onions.
Cut an onion into thin rings and cut the other.
Cut a thin butt of chicory bushes and cut the bushes in quarter lengthwise, or thick shrubs in six.
Heat half of the olive oil in a stirring fruit until the chopped onion is softly glazed.
Spoon the chicory and thyme with salt and pepper and stir fry the chicory for 3-4 minutes.
Add the vinegar and a little water and stir fry for another three to four minutes until the praise is done.
In the meantime, heat the rest of the olive oil in a frying pan.
Bake the tarttails brown in four to six minutes and rosé on the inside.
Divide the onion rings around it during baking.
fry until golden brown and cooked.
Put the tartar on plates with the onions on it.
Spoon the chicory and potatoes next to it.